Recipe
Chocolate Chip Zucchini Bars
Zucchini Bars are loaded with chocolate chips, shredded carrots and pecans. They’re a soft, fluffy and moist gluten free zucchini bar!
Prep: 15 minsCook: 40 minsTotal: 55 mins
Servings: 9 1x
Ingredients
- 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
Instructions
- 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.
Nutrition Info:
- 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
Find it online: https://thetoastedpinenut.com/chocolate-chip-zucchini-squares/