Description
These bars mix smooth almond butter with grated zucchini and melty chocolate chips. They offer a nutty, chocolatey taste.
Great for homemade snack bars, after-school treats, or casual gluten-free desserts.
They come out soft, moist, and perfectly sliceable—hard to resist fresh from the pan.
Ingredients
- 1 1/2 cups grated zucchini, packed
- 1 cup smooth almond butter
- 2 eggs or 2 flax eggs
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups almond flour
- 1/2 cup chocolate chips
Instructions
Step 1: Preheat the oven to 350°F. Line an 8×8-inch pan with parchment paper.
Step 2: Grate the zucchini and press lightly to remove excess water. Pack the grated zucchini into the measuring cup.
Step 3: Stir the almond butter, eggs or flax eggs, maple syrup, and vanilla in a bowl until smooth.
Step 4: Fold in the baking powder, salt, and almond flour until a thick batter forms. Do not overmix.
Step 5: Fold in the packed grated zucchini and chocolate chips gently.
Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 7: Bake for 20–30 minutes or until a toothpick comes out with a few crumbs. Let the edges turn golden.
Step 8: Cool completely in the pan on a wire rack for at least 30 minutes.
Step 9: Slice into about 12 bars and store as directed below.
Notes
- Squeeze zucchini well to avoid soggy bars.
- Do not overmix to keep the texture tender.
- Cool fully before slicing for clean edges.
- Use dairy-free chips for vegan batches.
Nutrition
- Calories: 284cal
- Sugar: 11.5g
- Sodium: 153mg
- Fat: 21.4g
- Saturated Fat: 2.8g
- Carbohydrates: 18.4g
- Fiber: 4.3g
- Protein: 9.1g
- Cholesterol: 31mg