The most delectably easy flourless Almond Butter Zucchini Bars! These gluten free, one-bowl bars are made with wholesome ingredients and satisfy any sweet tooth.
I didn’t know everything in 2013, but I sure as heck had my dessert hat on straight!
Ya see, these fantastical Almond Butter Zucchini Bars were originally published in 2013, i.e. the golden days of blogging. Back when like, no one had a blog. The internet was such a different space! The iPhone pictures for the old version of this post were LOL-worthy and needed a serious update (as did the post copy); so here we are! I know you have buckets of fresh zucchini oozing from your refrigerator and trunk and sock drawer so I’m gifting you with the best way possible to use it. Also, try slicing and freezing it to add creaminess to smoothies!
The only thing I changed about this naturally gluten-free Almond Butter Zucchini Bar recipe was decreasing the nutmeg to 1/4 teaspoon, which is perfect for me. And yes, 2 teaspoons of cinnamon is correct! Don’t skip it. As far as an egg substitute in this recipe for my vegan friends, unfortunately I don’t have one. I tried this recipe with a flax egg and it was all crumbly. I used pure maple syrup for the sweetener, but honey should work well too. The chocolate chips are “optional” because chocolate-haters still deserve to love this recipe but honestly, I don’t get you.
The best part about these Almond Butter Zucchini Bars is just that—they’re made with ALMOND BUTTAH as the base rather than flour. Kinda like my epic Pumpkin Bars and Fudgy Raspberry Almond Butter Brownies, ya dig? Obviously I love me some flour (hi, fluffiest pancakes ever) but I’m equally excited by a recipe that’s ridonculousy moist and oh so fluffy from nuts. The thought! I use Kirkland’s creamy almond butter from Costco in this recipe but any drippy almond butter should work, like Trader’s Joe’s creamy almond butter for example. Also, does anyone else own this 4.5 pound bag of chocolate chips? Cuz you know I do! They’re dairy-free and super affordable and TBH you can never have enough chocolate in the house. Oh, and they only have ten ingredients. And one bowl. You’re welcome!
Nosh on these bars for snack, dessert, breakfast, dinner, you do you, honey. These Almond Butter Zucchini Bars are absolutely fab with a cup of hot (or iced!) coffee but I love them equally when enjoyed after dinner with chilly almond milk whilst watching The Americans.
- ¾ cup creamy almond butter (the drippy kind)
- 1 heaping cup grated zucchini (1 small-medium zucchini)
- 1 large egg
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- ¾ tsp baking soda
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp sea salt
- ⅓ cup chocolate chips (optional)
- Pre-heat the oven to 350F. Spray an 8 x 8 pan with cooking spray. Set aside.
- Stir together almond butter, zucchini, egg, maple syrup and vanilla in a large bowl until combined.
- Stir in baking soda, cinnamon, nutmeg, and salt. Fold in chocolate chips.
- Bake at 350 for 30 minutes or until a knife comes out clean.