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 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 Time 10 mins
Cook Time 35 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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