Sorry, banana coconut muffins. I’ve found some one else.
It’s not you, really. It’s me.
No wait–it’s actually not me. Is it ever?
No. Blame our breakup on the fact that you just can’t compete with a bar made entirely from heavenly almond butter. No flour? No cup of sugar? No stick of butter? Nope. Just incredibly moist, perfectly sweet, indulgent zucchini bread spiced with cinnamon and nutmeg in the form of cute little bars because I didn’t feel like putting it in a loaf pan.
Usually when something sounds too good to be true, it is.
I dare you to enjoy the other three percent exception part of that rule when something does indeed sound and taste too good to be true but is in fact here right in front of your eyes staring you in the face saying EAT ME.
It’s obvious that I’m mildly obsessed with almond meal and almond butter. The versatility of almonds just gets me. I still find it fascinating that they can be used so successfully in baking. The unparalleled moisture and flavor boost is one thing, but come on…the increase in protein, fiber and healthy fats is what continues to blow my mind.
Gluten-free goodies are super trendy right now in case you haven’t noticed. Yes, many people are intolerant to gluten so they have to explore options other than traditional wheat flour. Yes, many people follow a paleo diet, thus eliminating grains, sugar, dairy and embracing almond flour like it’s the best thing since sliced bread. Which it is. Moral of the story: whether you follow a gluten-free diet because you need to or because you’re channeling your inner caveman, that’s your business.
I’m not gluten intolerant nor am I channeling my inner cave woman. I just love me some almond buttahhhh and the health benefits that come along with it. So don’t run for the hills because these have a “paleo” label. I just did that so those who do follow that diet could easily find this recipe. But you have to promise you won’t call the paleo police since these have 1/4 cup pure maple syrup. Kay thanks.
Paleo Almond Butter Zucchini Bars
-inspired by Elana’s Pantry’s delicious Paleo Breakfast Bread
- ¾ cup creamy almond butter
- 1 heaping cup grated zucchini (1 medium zucchini)
- 1 egg
- ¼ cup pure maple syrup (or honey)
- 1 tsp vanilla
- ¾ tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- ¼-½ cup chocolate chips
- Pre-heat the oven to 350 degrees. 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.
- Add in the rest of the ingredients (except chocolate chips) and stir.
- Fold in chocolate chips.
- Bake at 350 for thirty minutes or until a knife comes out clean.
And that, my friends, is officially my newest favorite blog recipe.