Flourless Almond Butter Zucchini Bars

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flourless almond butter zucchini bars recipe easy healthy dessert

I’ll admit it. I am a nut butter enthusiast.

I started making my own almond butter a couple years ago and have never looked back.

I could eat that stuff with a spoon!

Now picture said almond butter paired with notes of cinnamon, the caramel flavor of coconut sugar, baked in a pan and full of melty chocolate chips.

HEAVEN, I TELL YOU!

flourless almond butter zucchini bars recipe easy healthy dessert

These flourless almond butter zucchini bars are made with simple, wholesome ingredients:

  • drippy almond butter
  • cinnamon
  • coconut sugar
  • vanilla
  • chocolate chips
  • grated zucchini

The first time I made these bars, my husband, sister Mandi, and I, polished off the whole pan in one sitting!

The trick here is to use really drippy almond butter- the kind made with only almonds and a little bit of salt.

flourless almond butter zucchini bars recipe easy healthy dessert

Making homemade almond butter to use in this recipe takes a few extra minutes, but I promise the warm, nutty flavor it adds makes it so worth it!

You can simply add two cups of almonds (I like to coat mine in 2 tbsp maple syrup and then roast them at 300 degrees for about 20 minutes) to a food processor and watch the magic show. After about ten minutes, you’ll be rewarded with a cup of delicious, drippy almond butter!

flourless almond butter zucchini bars recipe easy healthy dessert

This recipe has also been a great way to use up the zucchini crop from our garden.

I highly recommend digging right into these with a fork while they’re still warm!

flourless almond butter zucchini bars recipe easy healthy dessert

Flourless Almond Butter Zucchini Bars

The perfect cozy treat to make this fall – filled with sneaky greens! Recipe slightly adapted from True Roots.
Prep Time10 mins
Cook Time35 mins

Ingredients

  • 1 cup drippy almond butter (I use homemade)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup coconut sugar (sub brown sugar)
  • 1 tsp vanilla
  • 1/2 cup dark chocolate chips
  • 1 cup zucchini, grated and squeezed of excess moisture

Instructions

  • Preheat the oven to 350. Line an 8×8 baking pan with parchment paper.
  • In a large bowl, mix together almond butter, egg, salt, baking soda, cinnamon, coconut sugar, and vanilla until well combined. Fold in chocolate chips and zucchini.
  • Pour batter into pan and spread evenly. Bake for 30-35 minutes or until a toothpick comes out clean.

Author: Hailey Gardiner

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