Ingredients
Units
Scale
- 1 medium zucchini
- 2 eggs (see notes)
- 1 spotted banana, mashed
- 1/4 cup maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 1/2 cup almond flour
- 1 cup gluten-free oats
- 1/4 cup coconut flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 400 F and line an 8×8″ baking pan with lightly greased parchment paper.
- Slice the ends off of the zucchini and shred with food processor or grater. Place in a bowl and lightly salt. Allow to sit for 5 minutes to draw out the moisture. Squeeze out all of the liquid with a nut milk bag or clean dish towel. The zucchini should be dry.
- Add the eggs, mashed banana, maple syrup, coconut oil, and vanilla extract to the bowl with the zucchini and mix well.
- Pour in the almond flour, oats, coconut flour, cinnamon and baking powder and stir well to combine. Gently fold in the chocolate chips. The batter will be fairly thick.
- Transfer to the baking pan and evenly press down. Bake in the preheated oven for 20-30 minutes or until baked through and the edges are crisp (my oven runs hot and tends to bake up in less time, so check your cook time often).
- Remove from the oven and allow to cool in the pan for about 10 minutes before removing. Allow to cool before slicing into 9 slices.
- Serve fresh or store in the fridge for 3-4 days. You can freeze the bars for up to 1-2 months.
Notes
Swap the egg for a flax egg with 6 tbsp water and 2 tbsp ground flax. Using a large mixing bowl, combine the flax and water and stir to combine. Allow to sit for 5 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 188
- Fat: 7.4g
- Carbohydrates: 20.4g
- Fiber: 2.3g
- Protein: 5.5g