Introduction

These Almond Butter Chocolate Chip Zucchini Bars are a delicious and healthy treat perfect for any time of day. Packed with wholesome ingredients and a hint of sweetness, they combine the flavors of almond butter, zucchini, and chocolate chips into one moist and satisfying bar.

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 degrees Fahrenheit. Set aside about half of the grated zucchini and the chocolate chips to stir in later. 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: Stir the reserved zucchini and chocolate chips into the batter. Pour the mixture into a 9×9 inch baking dish or a similar-sized square pan. Bake for 30-40 minutes, or until the top is golden brown and springs back gently when pressed.
Step 3: Allow the bars to cool completely for clean, neat cuts. If you prefer, you can enjoy them warm right out of the oven. Store any leftovers in the refrigerator to keep them fresh.

Tips & Variations

For a nut-free version, substitute almond butter with sunflower seed butter or tahini.
Make it vegan by replacing eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and using vegan chocolate chips.
To reduce moisture, squeeze the grated zucchini thoroughly to avoid soggy bars.
Add chopped nuts or dried fruit for extra texture and flavor.

Storage

Store the zucchini bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—just thaw before serving. Reheat gently in the oven or microwave if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of maple syrup?

Yes, you can substitute maple syrup with an equal amount of honey or agave syrup. Using granulated sugar is possible, but it may slightly alter the moisture and texture.

Do I have to peel the zucchini before grating?

Peeling is optional. Leaving the skin on adds extra nutrients and color, but if you prefer a milder taste or smoother texture, peeling is fine.

Almond Butter Chocolate Chip Zucchini Bars Recipe

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★★★★★

4.4 from 72 reviews

These Almond Butter Chocolate Chip Zucchini Bars are a wholesome and delicious treat perfect for snacks, breakfast, or dessert. Packed with rolled oats, almond butter, and fresh zucchini, these bars offer a moist texture and a subtly sweet flavor enhanced by chocolate chips. They are naturally sweetened with maple syrup and medjool dates, providing a nutritious alternative to traditional baked goods.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 9–12 bars (depending on size of cut) 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

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)

Toppings

Chocolate chips (optional, for topping)

Instructions

Preheat and prepare: Preheat your oven to 350 degrees Fahrenheit. Set aside about half of the grated zucchini and chocolate chips to stir in later.
Blend the batter: In a blender or food processor, combine the oats, olive oil, almond butter, maple syrup, pitted medjool dates, eggs, baking soda, salt, and half of the grated zucchini. Blend everything until a smooth-ish batter forms.
Combine and pour: Stir in the reserved grated zucchini and chocolate chips into the batter. Pour the mixture into a square baking dish (9×9 inches or similar).
Bake the bars: Bake in the preheated oven for 30-40 minutes, until the top is golden brown and gently springs back when pressed.
Cool and serve: For clean cuts, let the bars cool completely. They can be enjoyed warm immediately or stored in the refrigerator to be served cold. These bars make a versatile snack for any time of the day.

Notes

To prevent sogginess, make sure to squeeze excess moisture from the grated zucchini.
Medjool dates add natural sweetness and moisture; make sure they are pitted before blending.
Chocolate chips are optional, and you can adjust the amount to taste or omit for a dairy-free version.
Store bars in the refrigerator for up to 5 days and reheat gently if preferred warm.
Use a 9×9 inch baking dish for best results; adjust baking time slightly for different sizes.

Keywords: almond butter, chocolate chip, zucchini bars, healthy snack, oat bars, gluten free alternative, baked bars, natural sweetener