I’ll admit it. I am a nut butter enthusiast.
I started making my own almond butter a couple years ago and have never looked back.
I could eat that stuff with a spoon!
Now picture said almond butter paired with notes of cinnamon, the caramel flavor of coconut sugar, baked in a pan and full of melty chocolate chips.
HEAVEN, I TELL YOU!
These flourless almond butter zucchini bars are made with simple, wholesome ingredients:
- drippy almond butter
- cinnamon
- coconut sugar
- vanilla
- chocolate chips
- grated zucchini
The first time I made these bars, my husband, sister Mandi, and I, polished off the whole pan in one sitting!
The trick here is to use really drippy almond butter- the kind made with only almonds and a little bit of salt.
Making homemade almond butter to use in this recipe takes a few extra minutes, but I promise the warm, nutty flavor it adds makes it so worth it!
You can simply add two cups of almonds (I like to coat mine in 2 tbsp maple syrup and then roast them at 300 degrees for about 20 minutes) to a food processor and watch the magic show. After about ten minutes, you’ll be rewarded with a cup of delicious, drippy almond butter!
This recipe has also been a great way to use up the zucchini crop from our garden.
I highly recommend digging right into these with a fork while they’re still warm!
Flourless Almond Butter Zucchini Bars
Ingredients
- 1 cup drippy almond butter (I use homemade)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 cup coconut sugar (sub brown sugar)
- 1 tsp vanilla
- 1/2 cup dark chocolate chips
- 1 cup zucchini, grated and squeezed of excess moisture
Instructions
- Preheat the oven to 350. Line an 8×8 baking pan with parchment paper.
- In a large bowl, mix together almond butter, egg, salt, baking soda, cinnamon, coconut sugar, and vanilla until well combined. Fold in chocolate chips and zucchini.
- Pour batter into pan and spread evenly. Bake for 30-35 minutes or until a toothpick comes out clean.