Pre heat oven to 160oC and line a 8x8” baking tin with greaseproof paper.
Sieve the flour, bicarbonate of soda, baking power, cacao powder and cinnamon powder into a bowl.
Add the oats, pumpkin seeds and sunflower seeds into the bowl and mix.
In a separate bowl add the mashed banana, milk and egg, and whisk together until combined.
In a sieve, drain off the excess liquid from the grated carrot and courgette, then add this to the liquid mixture and mix together.
Add the wet ingredients to the dry ingredients and combine well.
Transfer the mixture to the lined tray and spread out evenly.
Bake on the middle shelf for 20-25 minutes. Test with a skewer (it should come out clean).
Leave to cool in the tray for 10 minutes before removing and slicing.
Store in an air tight container, in a cool dry place, for up to 3 days.