Almond Butter Chocolate Chip Zucchini Bars Recipe
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.
- 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
