Introduction

These Almond Butter Chocolate Chip Zucchini Bars are a delicious and wholesome treat perfect for any time of day. Combining nourishing oats, fresh zucchini, and sweet chocolate chips, they offer a moist texture with a subtle nutty flavor. Whether as a snack, breakfast, or dessert, they’re sure to satisfy cravings while keeping things a bit healthier.

Almond Butter Chocolate Chip Zucchini Bars Recipe - Recipe Image

Ingredients

2 cups rolled oats
1/4 cup + 2 tablespoons olive oil
1/4 cup almond butter
1/4 cup maple syrup
8 medjool dates, pitted
1–2 zucchini, grated and squeezed once (about 2 cups total, divided)
2 eggs
1 teaspoon baking soda
Pinch of kosher salt
Chocolate chips (optional, for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Set aside about half of the grated zucchini and the chocolate chips for later use. In a blender or food processor, combine the rolled oats, olive oil, almond butter, maple syrup, pitted dates, eggs, baking soda, salt, and the remaining zucchini. Blend until a smooth-ish batter forms.
Step 2: Gently fold the reserved zucchini and chocolate chips into the batter. Pour the mixture into a square 9×9-inch baking dish or similar. Bake for 30 to 40 minutes, until the top is golden brown and springs back lightly when pressed.
Step 3: Allow the bars to cool completely for clean cutting, or enjoy warm straight from the oven. Store leftovers in the refrigerator for best freshness.

Tips & Variations

For a nut-free version, substitute almond butter with sunflower seed butter or tahini.
Use dark chocolate chips for a richer flavor or chopped nuts for extra crunch.
If zucchini is very watery, squeeze it well to avoid a soggy batter.

Storage

Store the bars in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage. Reheat gently in the microwave or enjoy cold straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free oats?

Yes, gluten-free rolled oats work perfectly to make this recipe gluten-free.

How do I know when the bars are done baking?

The bars are done when the top turns golden brown and springs back lightly when pressed. A toothpick inserted in the center should come out mostly clean.

Almond Butter Chocolate Chip Zucchini Bars Recipe

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★★★★★

4.4 from 56 reviews

These Almond Butter Chocolate Chip Zucchini Bars are a moist, wholesome treat perfect for breakfast, snack, or dessert. Made with wholesome ingredients like rolled oats, almond butter, and grated zucchini, they’re naturally sweetened with medjool dates and maple syrup, and topped with melty chocolate chips for a deliciously satisfying bite. Easy to prepare and baked until golden brown, these bars offer a nutritious way to indulge without refined sugars or flours.

Author: Elias
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 9 bars 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

2 cups rolled oats
1 teaspoon baking soda
pinch of kosher salt

Wet Ingredients

1/4 cup + 2 tablespoons olive oil
1/4 cup almond butter
1/4 cup maple syrup
8 medjool dates, pitted
2 eggs
1–2 zucchini, grated and squeezed once (about 2 cups total, divided)

Topping

Chocolate chips (optional, for topping, about 1/2 cup)

Instructions

Preheat and Prepare Batter: Preheat your oven to 350°F (175°C). Set aside half of the grated zucchini and chocolate chips to stir in later. In a blender or food processor, combine rolled oats, olive oil, almond butter, maple syrup, pitted medjool dates, eggs, baking soda, kosher salt, and half of the grated zucchini. Blend until the mixture forms a smooth-ish batter with some texture remaining.
Mix in Zucchini and Chocolate Chips: Transfer the batter to a mixing bowl and gently fold in the reserved grated zucchini and chocolate chips. This gives the bars a nice texture and bursts of chocolate throughout.
Bake the Bars: Pour the batter evenly into a square 9×9-inch baking dish lined with parchment paper or lightly greased. Bake for 30 to 40 minutes, or until the top is golden brown and springs back gently when pressed.
Cool and Serve: Allow the bars to cool completely in the baking dish for clean cuts. You can enjoy them warm straight from the oven, or chilled from the refrigerator. Store leftovers in the fridge for up to five days.

Notes

For a gluten-free option, ensure your rolled oats are certified gluten-free.
Medjool dates add natural sweetness; substitute with raisins or chopped dried apricots if unavailable.
Press the grated zucchini in a clean towel to remove excess moisture to avoid soggy bars.
Feel free to swap olive oil with melted coconut oil for a different flavor profile.
Chocolate chips are optional but add a delightful sweetness and texture contrast.
Store bars covered in the refrigerator for up to 5 days or freeze for longer storage.

Keywords: zucchini bars, almond butter bars, healthy snack, chocolate chip, gluten-free dessert, breakfast bars, natural sweeteners