Zucchini Blondies

An easy recipe for soft, chewy and gooey zucchini blondies loaded with chocolate chips! Made with almond butter and shredded zucchini, these healthy zucchini bars are the perfect quick dessert! Secretly low carb and keto-friendly, these gooey bars are eggless, making them vegan and paleo too!

Zucchini Almond Butter Blondies Recipe

We love our healthy cookie bars and blondies recipes on here. We’ve had monster cookie bars, peanut butter cookie bars, and my favorite raspberry cookie bars.

With zucchini season in full swing, we NEED more dessert recipes with shredded zucchini! 

I LOVE adding shredded zucchini to my dessert recipes. They add a tiny bit of moisture, making baked good even moister. They also add some extra nutrition, thanks to the fiber and greens. Outside of that, they just provide that added texture, without even knowing. 

I promise you, you’ll never be able to taste it, but it is there!

The BEST Zucchini Chocolate Chip Bars Recipe

When I say this recipe is the BEST zucchini bars with chocolate chips recipe (blondies), I mean it. Besides being secretly healthy, they are also ridiculously quick and easy to whip up. Tender and slightly crispy on the outside, incredibly soft and gooey on the inside, these truly are the very best zucchini blondies recipe.

Not only are they secretly low carb and keto-friendly, but they also fit many other diets- Vegan (no eggs!), paleo and gluten-free (no grains!) and no sugar (sugar free!). 

Homemade Zucchini Almond Butter Blondies Ingredients

• Flax egg- A replacement for whole eggs prepare a flax egg by combining one tablespoon of ground flaxseed with 3 tablespoons of water. Allow the mixture to sit to 10 minutes, until a gel forms. If you don’t follow a vegan diet, you CAN use a whole egg. 
• Almond Flour- Either blanched almond flour or normal almond flour will work. I prefer blanched, as it has a lighter, crispier texture. 
• Coconut Flour- Coconut flour helps hold the bars together. I haven’t tried an alternative to it. 
• Granulated sweetener of choice- Any granulated sweetener of choice will work. I used monk fruit sweetener, to keep it keto-friendly. Coconut palm sugar is another great alternative (not keto). 
• Almond Butter- Almond butter adds a deliciously rich flavor, without being overpowering. You can replace it with either peanut butter (not paleo) or tahini. 
• Coconut milk- Any milk of choice can be used. 
• Vanilla Extract- Brings out the delicious cookie-like flavor. 
• Shredded zucchini- Ensure your zucchini is finely shredded, with all the moisture removed from it. 
• Chocolate chunks- Chocolate chunks will leave pools of chocolate, something which chocolate chips won’t. You can use either, though! 

How to make zucchini almond butter blondies

• Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
• Prepare your flax egg by combining your ground flaxseed with water. Let sit for 10 minutes, until a gel is formed.
• In a large mixing bowl, combine your dry ingredients and set aside. In a seperate small bowl, add your almond butter, prepared flax egg and milk of choice and whisk well, until combined.
• Combine your wet ingredients into your dry ingredients and mix well. Slowly fold in your shredded zucchini and chocolate chips. If the batter is too thick, add a little extra milk.
• Transfer your zucchini bars batter into the lined pan and spread out evenly. Top with extra chocolate chips and bake for 20-25 minutes, or until a skewer comes out ‘just’ clean.
• Allow zucchini almond butter blondies to cool in the pan completely, before slicing into bars. 

Storing Zucchini Blondies

While zucchini blondies will keep well at room temperature, they are best stored in the fridge. Refrigerated zucchini blondies will keep for up to 7 days, and still be gooey, soft and chewy. 

Ensure the blondies are covered, or kept in a sealed container. 

Can you freeze zucchini blondies

Zucchini blondies are freezer friendly and can be stored in the freezer to enjoy at a later time. 

Wrap the blondies in parchment paper and place in a ziplock bag. 

To enjoy blondies from the freezer, allow thawing completely at room temperature. 

Tips and Tricks for PERFECT almond butter zucchini blondies 

• Firstly, be sure that you squeeze all the moisture out of the zucchini. If you don’t, you’ll find that the bars will not cook evenly
• Replacing the almond butter for another nut/seed butter is fine, as long it is of the smooth variety.
• You can replace the flax egg with a whole egg if desired. 
• The blondies are eggless, so you can remove them from the oven earlier if desired. You MUST let it cool completely though, otherwise, they will fall apart once sliced. 
• If the batter is too thick (this can happen if you use a different brand of coconut flour), add extra milk until the batter is thick and smooth. 

More healthy desserts with zucchini 

• Zucchini Brownies
• Zucchini Bars
• Zucchini Cookies
• Zucchini Bread