Almond Butter Chocolate Chip Zucchini Bars

 Here’s a recipe for Almond Butter Chocolate Chip Zucchini Bars—a deliciously moist and healthy treat!

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Ingredients:

1 cup almond butter (or peanut butter)

1/2 cup maple syrup (or honey)

1 teaspoon vanilla extract

1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)

2 large eggs (or flax eggs for a vegan version: 2 tbsp flaxseed meal + 6 tbsp water)

1 1/2 cups oat flour (or gluten-free flour blend)

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup mini chocolate chips (dairy-free if needed)

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Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.

2. Mix Wet Ingredients:

In a large bowl, combine almond butter, maple syrup, vanilla extract, and eggs (or flax eggs). Stir until smooth and well combined.

3. Add the Zucchini:

Fold the grated zucchini into the wet ingredients. If the zucchini is too watery, gently squeeze out the excess moisture using a clean kitchen towel or paper towels.

4. Combine Dry Ingredients:

In a separate bowl, mix the oat flour, baking soda, salt, and cinnamon.

5. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture and stir until well combined.

6. Add Chocolate Chips:

Fold in the mini chocolate chips, reserving a small amount to sprinkle on top before baking, if desired.

7. Bake:

Pour the batter into the prepared baking pan and spread it out evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Cool and Serve:

Allow the bars to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before cutting into squares.

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These Almond Butter Chocolate Chip Zucchini Bars are perfect for a healthy snack, dessert, or breakf

ast treat. Enjoy the moist, rich texture with a hidden veggie twist!