Chocolate Chip Zucchini Bars
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Zucchini bars are such a simple recipe to whip up with all your summer zucchini! These are loaded with good stuff with melty chocolate chips streaming throughout each bite.
After we graduated college, Jaryd and I went on a six week long cross country road trip. In Detroit I got the most amazing fresh out of the oven zucchini carrot baked good. I loved it so much that I emailed the shop owner the next day and asked for the recipe. She declined.
I get it, I get it. She wanted to keep that baby close to her vest because it was really delicious and she knew one day I would become a food blogger and would tell everyone about it. Mwahaha. At the time I was less understanding and Jaryd was forced to coexist with me in a car for at least 30 minutes while I yapped about the café lady not sharing her damn recipe.
I’m over it. Why? Because I gots my own recipe, B! Yeah you heard me. I’m doing my own thang, I don’t need your stinkin’ recipe. Keep walking. What? I need to improve my trash talk?
I loove these squares stuffed with zucchini, carrot, pecans, oh and the most amazingly large chocolate chips I could find. What I love most about these is they are 100% appropriate for breakfast. They have VEGGIES in them and the little specs of green and orange shine through and make you feel like a BAWSE as you drink your coffee and run out the door.
Ingredients to make these squares:
- refined coconut oil
- agave nectar
- blanched almond flour
- baking powder
- sea salt
- dark chocolate chips
How to Make Zucchini Bars:
First, mash your banana in a large bowl. Add the eggs, agave, and coconut oil and whisk everything together until combined.
Grate the zucchini and place it in the center of a cheese cloth or thin, clean dish towel and squeeze out as much excess moisture as you can. This is seriously my least favorite part because my zucchini is always straight from the fridge and the liquid that comes out makes my hands frigid (insert crying/whining face). Ok, vent over.
If you’re grating your own carrot too, you may want to consider patting it dry, or squeezing out any excess moisture. I bought pre-shredded carrot at the store, so it was pretty dry.
Whisk in the zucchini and carrot shreds.
Add the almond flour, cinnamon, baking powder, sea salt, and nutmeg. Whisk everything together until combined.
Fold in the chopped pecans and chocolate chips, reserving some for sprinkling on top.
Line a square bread pan with parchment paper. I like using parchment paper because then you can just pull it up from the pan, and not worry so much about the whole “will it get stuck” dilemma.
Sprinkle the top with additional chips and pecans.
Bake for 40 minutes, until the top is brown.
Allow it to cool in the pan for five minutes. Pull the edges of the parchment paper, lift the bars out and place on a cutting board to put into squares.
More zucchini recipes to try:
- Fudgey Zucchini Brownies
- Gluten Free Chocolate Zucchini Muffins
- Lemon Zucchini Burrata Pasta
- Chocolate Chip Zucchini Muffins
- Vegan Zucchini Chickpea Burgers
- Chocolate Chip Zucchini Cookies
- Chocolate Chip Zucchini Bread
Zucchini Bars are loaded with chocolate chips, shredded carrots and pecans. They’re a soft, fluffy and moist gluten free zucchini bar!
- 2 ripe bananas, mashed
- 3 eggs + 1 yolk
- 3 tablespoons coconut oil
- 3 tablespoons agave nectar
- 1 zucchini, shredded and excess liquid squeezed
- 1/2 cup shredded carrot
- 1 cup blanched almond flour
- 1 1/2 teaspoon cinnamon
- 2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 1 cup chocolate chips
- 1/2 cup chopped pecans
- Preheat oven to 350F.
- First, mash your banana in a large bowl.
- Add the eggs, agave, and coconut oil and whisk everything together until combined.
- Grate the zucchini and place it in the center of a cheese cloth or thin, clean dish towel. Squeeze out as much excess moisture as you can.
- If you’re grating your own carrot too, you may want to consider patting it dry, or squeezing out any excess moisture. I bought pre-shredded carrot at the store, so it was pretty dry.
- Whisk in the zucchini and carrot shreds.
- Add the almond flour, cinnamon, baking powder, sea salt, and nutmeg. Whisk everything together until combined.
- Fold in the chopped pecans and chocolate chips, reserving some to sprinkle on top.
- Line a square bread pan with parchment paper.
- Pour the batter into the lined pan and spread out evenly.
- Sprinkle the top with additional chips and pecans.
- Bake for 40 minutes, until the top is golden brown.
- Allow it to cool in the pan for five minutes.
- Pull the edges of the parchment paper, lift the bars out and place on a cutting board to put into squares.
- Serving Size: 1 bar
- Calories: 191
- Sugar: 16.5g
- Sodium: 129mg
- Fat: 11g
- Saturated Fat: 6.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23.4g
- Fiber: 1.8g
- Protein: 4g
- Cholesterol: 0mg
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