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 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.
Happy dance!!!
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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.
Ingredients
- ¾ cup creamy almond butter (the drippy kind)
- 1 heaping cup grated zucchini (1 small-medium zucchini)
- 1 large egg (sub flax egg for vegan)
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- ¾ tsp baking soda
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp sea salt
- 1/3 cup chocolate chips (optional)
Instructions
- Pre-heat the oven to 350F. Spray an 8x8in baking 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 for 30 minutes or until a knife comes out clean. Store in an airtight container on the counter for up to 3 days or in the refrigerator for up to a week.
These are in the oven right now… Yeah!
Hope you love ’em, April!
I do, so so much! I am already plotting when to make my 2nd batch (which I will share with my work friends – the first batch, all mine!). My fiance has been gobbling them up – so that is a true testament to how delicious they are. So easy to make and made our apartment smell divine. New favorite recipe! You rock! Love your blog. 🙂
That makes my day, April! Thanks so much for the sweet comment. They really do make the apartment smell fabulous!
Made these three times already and loved them! I made them with a quarter cup each of chocolate chips, walnuts and coconut…cannot get enough! Thanks so much for the recipe!
Fabulous to hear, Fiona! OMG–the addition of chocolate chippers, walnuts and coconut sounds amazing. I’ll have to try that soon!
These are great! I have made them five times in the past month! I have been having a chocolate craving, so today I added 1/4 c. cocoa powder to the mix. Delish!
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I’m so glad you’ve been enjoying them, Elisabeth! Great idea to add cocoa powder, too! YUM.
I’ve been excited to try out this recipe for a while and I finally did….delicious! The only thing I did different was that I added 1 heaping Tbsp. of cocoa powder because I only had a few chocolate chips and really wanted the chocolate flavor. I’ll definitely make these again.
Fabulous idea to add cocoa powder! This is one of my favorite recipes on the blog for sure 🙂
Hi! Just made these and they are outrageous! I have such a sweet tooth and try to eat as clean as possible and this was the perfect treat. Mine came out a bit mushy though. Are they suppose to be like that? Any suggestions?
They are a bit mushy by nature but you could definitely increase the baking time by five minutes or so! Mine were super moist as well. So glad you liked them 🙂
These look amazing! I gave up sweets for Lent so these look like the perfect thing to satisfy my cravings 🙂 What else do you recommend adding to these bars besides the chocolate chips?
These will definitely satisfy your craving, Amber! Feel free to just leave out the chocolate chips. They’re a yummy addition but they’ll still taste fabulous without them! I bet coconut would be good too.
Well hello sweet and delicious Browuffin…. That’s my word for Brownie & Muffin! Ha Ha Ha! These look JAM PACKED with health and loads of fiber to keep you FULL and… REGULAR! Weeee! 😉
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Hahah Browuffin–I love it!! These are most definitely jam packed with a goodie or two 🙂
what a great idea: zucchini and almond butter! i’m sure the flavors complemented each other! i just made granola bars (not Paleo) with almond butter, yielding great results.
Yummmm I’m excited for that granola bar recipe!
I just can’t get my head around green monsters but hiding veggies in a zucchini bread? Now THIS is something I am on board with! Do you think subbing in peanut butter for the almond butter and honey for the maple syrup would work? I’m trying to work with what ingredients I currently have at home!
I wondered about the peanut butter thing, too! I wouldn’t recommend subbing because the magic thing about almond butter is its ability to NOT make things taste like super almondy. It just makes them super moist! I think using peanut butter would turn these into peanut buttery zucchini bread, which doesn’t sound too fabulous to me. I also don’t know if the texture would work. So basically I’d recommend sticking with almond butter but let me know if you try it out!
I know this post was from a few years ago, but I substituted peanut butter for the almond butter, since it was the only kind I had on hand, and they still turned out fabulous! The peanut butter didn’t overpower the taste at all and they were as soft as could be!
★★★★★
thanks for the sneak peek! Christen and I made them Sunday and they are beyond good!! I just wish we had made two batches!
Any time, Care. I’m so glad you liked them!!
Alexis, these sound fantastic! I love baking with zucchini. And almond butter – how can you go wrong? one of my favorite butters 🙂
Thanks, Sally! I’m pretty much head over heels in love with them…there’s no denying it. You’re right–you really can’t go wrong with almond buttah!
These look delicious!
Thanks, Matt! They’re darn tasty.
You had me sold on these with the title! I have made chocolate zucchini muffins before, but I love your addition of almond butter. These sound super tasty :).
I lovelovelove chocolate zucchini muffins! I always make the ones from Happy Herbivore and add chocolate chips. Beyond heavenly.
Those are exactly the muffins that I was referring to! Happy Herbivore rocks :).
Haha great minds DO think alike! Love me some happy herbivore 🙂
These bars are A-MAZING!!!! I wish I had doubled the batch– they are that good! Thanks Alexis for another great recipe! 🙂
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Wahhhooooo!!!! I love a good success story 🙂 I wish I could come to Chicago and bake with you guys!
Yum, this looks good! I’m going to need to pick up a zucchini soon!
Add it to your grocery list, Stephanie! These are a must-make 🙂
These look yummy.. can you suggest something to bind it other than one egg..egg replacer or another idea would be welcomed
Hmmm you could try a flax or chia egg (1 tbsp flax/chia mixed with 3 tbsp warm water. Let it “gel” for 5 min.)
Alexis
My son is has gluten, dairy n peanut/almond allergies. Can I use sunflower butter or cashew butter in place of almond butter? I would really like to try this recipe.
Also, where can I find that huge bag of dairy free chocolate chips?
Thanks!
Donna
Hi Donna, I haven’t tried it with another nut butter. As long as it’s drippy, not solid, I’d imagine it would work. I linked to the bag of chocolate chips, which you can buy at Costco or on amazon. Trader Joe’s chocolate chips are also dairy-free. Enjoy!