Ingredients

The following ingredients have 8 Servings
  • 1 cup shredded zucchini (from 1 medium zucchini)
  • 1 cup mashed ripe banana (about 2 medium banana)
  • ¾ cup cashew butter (or can sub peanut, almond butter or tahini)
  • 2 tablespoons pure maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1/3 cup chocolate chips (dairy free, if desired)
  • For topping:
  • 2 tablespoons chocolate chips (dairy free, if desired)
  • 1 teaspoon coconut oil

Instruction

  • Preheat oven to 350 degrees F. Line a 9x9 inch pan with parchment paper and spray with nonstick cooking spray to prevent the sides from sticking.
  • In a large bowl, mix zucchini, banana, cashew butter, maple syrup, eggs and vanilla together until smooth and well combined. 
  • Add in coconut flour, baking soda, cinnamon and salt and stir to combine wet and dry ingredients. Fold in ⅓ cup chocolate chips.
  • Pour batter into prepared pan. Bake for 30-40 minutes or until toothpick comes out clean. Mine were perfect at 35 minutes. Allow bars to cool on a wire rack.
  • To make the chocolate drizzle: Add chocolate chips and coconut oil to a small saucepan and place over low heat. Stir frequently until melted then drizzle over bars.