In the bowl or a food processor or a blender, place all the wet ingredients and blend until smooth.
In a large bowl, whisk together the dry ingredients.
Pour the pureed liquid ingredients over the top, and stir to mix. It is okay to add a few tablespoons of either type of flour if it feels too thin (some veggies have more water).
Stir in chocolate chips if desired.
Scrape batter into prepared pan, tap gently a few times on the counter to settle the batter.
Bake in a preheated over for 40 - 50 minutes until just set in the middle.
Let cool for 15 minutes before inverting onto a cooling rack, slice and enjoy!
You can use all pumpkin or a combination of veggies. I used pumpkin and pureed raw spinach. Other options include steamed cauliflower, cooked sweet potato, raw zucchini, pureed carrots, and cooked spaghetti squash.