Chocolate Chip Zucchini Bars

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Chocolate Chip Zucchini Bars

Course Dessert


  • 2 large eggs
  • 1 cup coconut sugar
  • ½ cup natural creamy almond butter with almonds as the only ingredient
  • ½ cup finely grated zucchini pressed to remove excess moisture (from 1 medium zucchini)
  • ½ tsp. vanilla extract
  • 1 ½ cups almond flour
  • ½ tsp. baking powder
  • ¼ tsp. kosher salt
  • ½ cup chocolate chips plus extra for sprinkling on top


  • Preheat the oven to 350ºF and line an 8×8-inch baking pan with parchment paper, lightly coated with non-stick cooking spray.
  • In a large bowl, whisk together eggs, coconut sugar, and almond butter until smooth. Add grated zucchini and vanilla, mixing well. Stir in almond flour, baking powder, and salt. Finally, fold in chocolate chips.
  • Transfer the mixture to the prepared baking pan and sprinkle a few extra chocolate chips on top (optional). Bake until the edges are golden brown and the center is set, about 27 to 30 minutes. Let it cool in the pan for 30 minutes.
  • Use the parchment paper edges to lift the bars from the pan, then let them cool completely before slicing into 12 squares. If you like, sprinkle some finishing salt on top.


Zucchini Tips:
  • No need to peel the zucchini; just wash, trim the ends, and grate finely using a box grater.
  • Squeeze out as much liquid from the grated zucchini as possible. Wrap it in a kitchen towel lined with paper towels and press to remove excess water.
To Store:
Keep the bars at room temperature for up to 3 days. After that, refrigerate for an additional 3 days. Enjoy!

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