These Chocolate Chip Zucchini Bars are unlike most zucchini treat recipes that are laden with oil and sugar. Yet they are so delicious you won't miss the flour, sugar or dairy. And did I mention they are vegan?
You can use your favorite type of summer squash to make this recipe. I actually used some yellow crookneck because it hides a little easier that the green zucchini. Mr. Picky will still eat it if I tell him it has zucchini in it, but if he can see it he won't.
The almond butter and flour add a delightful nutty taste that pairs nicely with the chocolate. Then again, almost anything pairs nicely with chocolate.
In case you have a garden full of zucchini, here are some of my other favorite zucchini recipes:
- ½ cup almond flour
- ¾ teaspoon baking soda
- ¼ Teaspoon salt
- 1 cup zucchini (shredded)
- ½ cup almond butter
- ¼ cup solid coconut oil
- ¼ cup maple syrup
- 1 flax egg (or large egg) (see note)
- 1 teaspoon gluten free vanilla
- ¼ cup vegan chocolate chips
- Preheat oven to 350 degrees. Spray an 8 inch square or round pan with cooking spray
- In a small bowl, mix almond flour, baking soda and salt.
- In a medium bowl add almond butter, zucchini, coconut oil, maple syrup, egg and vanilla.
- Add dry ingredients and stir until blended. Fold in chocolate chips.
- Spread in prepared pan and bake at 350 degrees oven for 25-30 minutes. Start checking at about 20 minutes.
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