If you're looking for a unique, moist, and tender treat that can serve as both a breakfast bar and a decadent dessert, these chocolate zucchini bars are the perfect choice. Created by Chef John of Food Wishes, this recipe cleverly incorporates a surprisingly large amount of zucchini without using any flour or white sugar. Instead, it relies on almond flour and natural sweeteners like maple syrup to keep things light yet indulgent. Whether you're a zucchini fan or just want to try an easy recipe that blends nutrition with rich chocolatey flavor, these bars will not disappoint.
Step 1: Prepare Your Pan for Easy Removal
Start by generously greasing your baking pan with oil to prevent sticking. Then, line the bottom and two sides of the pan with parchment paper, allowing it to extend up the sides. This simple step ensures you can easily lift the bars out once they have cooled, making slicing and serving a breeze.
Step 2: Grate and Prepare the Zucchini
The star ingredient here is fresh, young zucchini. For best results, choose small zucchini that are tender, less bitter, and free of seeds. You will need about two packed cups of grated zucchini, which is roughly equivalent to three small zucchinis.
Once grated, transfer the zucchini onto a dry kitchen towel—not paper towels—to squeeze out as much excess liquid as possible. This step is crucial because zucchini holds a lot of moisture, and removing it helps prevent soggy bars. Using a cloth towel allows you to apply firm pressure without tearing, unlike paper towels which can rip easily.
Step 3: Mix the Nut Butter and Wet Ingredients
In a mixing bowl, combine three-quarters of a cup of pistachio butter or your preferred nut butter. Almond butter is a great alternative and more widely available. Add melted butter and two large eggs to the nut butter.
Since this recipe omits white sugar, sweetness is added naturally with maple syrup. Pour in the syrup and gently whisk the ingredients together. Start stirring slowly to avoid splashing, as nut butters can be thick and sticky. Once combined, you can whisk more vigorously to achieve a smooth mixture.
Step 4: Add Flavorings and Leavening Agents
Next, stir in a pinch of salt, a splash of vanilla extract, and one tablespoon of baking powder (not baking soda). Mix thoroughly for about 30 seconds to ensure everything is well incorporated before adding the final ingredients.
Step 5: Incorporate Chocolate, Nuts, Almond Flour, and Zucchini
For the chocolate lovers, add a cup of dark chocolate chips—darker and more bittersweet varieties work best to balance the sweetness. Chopped walnuts add a satisfying crunch and a nutty flavor that complements the chocolate perfectly.
Finish by folding in almond flour and the well-squeezed dry zucchini. Use a spatula for thorough mixing. Unlike traditional batters with flour, overmixing here won't affect texture negatively; it just wastes your valuable time!
Step 6: Fill the Pan and Bake
Transfer the batter to your prepared pan. To prevent all the chocolate chips from sinking to the bottom, mix half of the chips into the batter and sprinkle the remaining half on top. Avoid tapping the pan after filling it, as this can cause the chips to settle unevenly near the bottom.
Bake the bars in a preheated oven at 350°F (175°C) for 35 to 40 minutes. You'll know they're done when the top looks set and a toothpick inserted near the center comes out clean.
Step 7: Cooling and Cutting for Perfect Bars
Let the bars cool in the pan to room temperature. Then, transfer them to the refrigerator until they are ice cold. Chilling firms up the bars, making them easier to cut without crumbling.
Once cold, carefully lift the bars out using the parchment paper lining. For serving, cut into eight large bars to enjoy a substantial breakfast portion, or slice into twelve smaller pieces if you prefer smaller snacks. Just remember, to call them bars, the larger size works best.
Optional Step: Garnish with Candied Zucchini
For a creative and eye-catching touch, try garnishing the bars with candied zucchini slices. Thinly slice zucchini using a mandolin, then simmer equal parts water and sugar in a pan until the sugar dissolves. Add the zucchini slices and cook for 1-2 minutes until they soften and lose their raw edge.
Remove the zucchini, place it in a bowl, and cover with some of the hot syrup to cool. Once fully cooled, these candied slices can be arranged on top of the bars to add a glossy, sweet finish that looks stunning—though they might resemble pickles, this experimental garnish is a fun way to surprise your guests!
Why You’ll Love These Chocolate Zucchini Bars
These bars are wonderfully moist and tender, with a texture reminiscent of fudgy brownies. They’re just sweet enough to satisfy your chocolate cravings without tasting like zucchini at all. Zucchini behaves more like a fruit in baked goods, adding moisture and subtle flavor that complements the rich chocolate and nutty undertones.
Best of all, this recipe is gluten-free thanks to almond flour and refined sugar-free by using maple syrup, making it a guilt-free option for breakfast, dessert, or a snack. Whether you’re serving them alongside a big cup of coffee or as a healthier alternative to traditional brownies, these chocolate zucchini bars are sure to impress.
Give this easy recipe a try and enjoy a delicious way to sneak some veggies into your day!
For a printable recipe and detailed ingredient amounts, visit Allrecipes: Chocolate Zucchini Bars.
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