Chocolate Chip Zucchini Bars
Chocolate Chip Zucchini Bars are a gluten-free, feel-good treat both kids and adults will love. Made without oil or refined sugar, they're mega-moist and sure to satisfy.
Servings: 12
Equipment
- 8x8-inch Baking Dish
Ingredients
- 2 large eggs
- 3/4 cup coconut sugar
- 1/2 cup natural creamy almond butter (the only ingredient should be almonds - salt is also fine)
- 1/2 cup finely grated zucchini, pressed to remove excess moisture* (from 1 medium zucchini)
- 1/2 tsp. vanilla extract
- 1 1/2 cups almond flour
- 1/2 tsp. baking powder
- 1/4 tsp. kosher salt
- 1/2 cup chocolate chips, plus extra for sprinkling on top
Instructions
- Preheat oven to 350ºF and line an 8x8-inch baking pan with parchment paper. Lightly coat with non-stick cooking spray.
- Combine eggs, coconut sugar, and almond butter in a large bowl; whisk until smooth. Add grated zucchini and vanilla; mix well to combine. Stir in almond flour, baking powder, and salt. Lastly, fold in chocolate chips.
- Transfer mixture to prepared baking pan, and sprinkle a few extra chocolate chips over top (optional). Bake until the edges are browned and the center is set, about 27 to 30 minutes. Remove from oven and let cool in pan for 30 minutes.Use the edges of the parchment paper to lift bars from pan and let cool completely before slicing into 12 squares. (If desired, sprinkle the bars with flaky finishing salt.)
Notes
Zucchini Tips:
- You don’t need to peel the zucchini before grating it. Simply wash the zucchini, trim the ends off, then finely grate using a box grater.
- It's important to squeeze as much liquid from the grated zucchini as possible. Wrap your grated zucchini in a kitchen towel lined with paper towels, and press out as much water as you can.
- Store the bars at room temperature for 3 days. After that, you'll want to refrigerate them (for up to an additional 3 days).
Nutrition
Serving: 1bar | Calories: 260kcal | Carbohydrates: 26g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Sodium: 122mg | Fiber: 3g | Sugar: 18g