Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • Preheat the oven to 350 degrees. Set aside about half of the zucchini and chocolate chips to stir in later. Blend everything else together until a smooth-ish batter comes together.
  • Stir in chocolate chips and zucchini. Pour batter into a square baking dish (9×9 or similar). Bake for 30-40 minutes, until the top is golden brown and gently springs back when you press into it.
  • For clean cuts, let it cool completely. (Or for hungry bellies, just get into it right warm out of the oven.) I like to store this in the refrigerator but you can serve warm or cold ALL DAY LONG! Snack, breakfast, dessert, all of it. ♡