It’s a snack! It’s breakfast! It’s an afternoon delight! It’s the loveliest solution to all the fresh zucchini you have oozing from your refrigerator and trunk and sock drawer right now (after you make this healthy zucchini bread and these flourless zucchini muffins, of course.) I’m just over here making the most of my giant Costco almond butter supply, you know. I love using my precious nut butter in bars (like my healthy pumpkin bars!) because they’re full of nourishing goodies that keep me satisfied.
Key ingredients
Almond butter: I love the drippy kind from Costco that’s just almonds as the ingredient. It should easily pour into the measuring cup. For a nut-free version, try tahini. Zucchini: For a bit of moistness and extra veggies. No need to peel nor squeeze any water out. Easy peasy. A small zucchini will be just fine, but be sure to measure. Maple syrup: Just a splash for unrefined sweetness. Agave or honey would also work. Egg: This helps binds the bars and make them fluffy. I tried a flax egg but they came out more crumbly. Vanilla: Essential for extra flavor! Baking soda and salt: For rise and bring out the sweetness. Cinnamon and nutmeg: I love warming spices to add that classic zucchini bread flavor. You can omit the nutmeg if you’re not a fan. Chocolate chips: When is chocolate a bad idea? Feel free to omit and sub walnuts if you disagree.
How to make almond butter bars
The star of the show today is…you guessed it: almond butter! You’d never believe they’re flourless. The best part about these slightly sweet bars is that all you need is a bowl and a spoon and the batter is done before you know it.
Are these bars healthy?
You bet! As a dietitian, I love that they’re loaded with heart-healthy, brain-boosting fats plus four grams of protein per bar. They’re low in sugar and made with unrefined sweeteners. Hooray for healthy foods that taste good!
Dietary modifications
Vegan: Omit egg and use a flax egg (1 tbsp ground flax whisked with 3 tbsp water and set aside to gel for 5 minutes). They will be fudgier in texture and less puffy. Nut free: You can try these with tahini or sunflower seed butter (they will turn green if you use sunflower seed butter due to a harmless chemical reaction with the baking soda.
Storage tips
Store leftover bars on the counter for up to two days and then refrigerate bars for up to a week.
How to freeze
Place bars in a freezer baggie and freeze for up to three months. Thaw overnight in the fridge or warm in the microwave for 10-15 seconds.
More healthy desserts to try
S’mores Bars Blueberry Pie Bars Chocolate Drizzled Wine Soaked Grapes No Bake Chocolate Peanut Butter Bars
