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!
Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. In a separate small bowl, combine your eggs, sweetener, softened butter, and vanilla extract, until combined.
Combine your wet mixture into the dry mixture and mix well, until fully combined. Fold through your shredded zucchini and chocolate chips, reserving a few to top the blondies with.
Pour the blondie batter into the lined pan and spread out evenly. Top with extra chocolate and bake for 20-25 minutes, or until the edges are golden brown and a toothpick comes out the center 'just' clean.
Remove zucchini blondies from the oven and allow to cool in the pan completely, before slicing into bars.
For ultra gooey zucchini chocolate chip bars, remove from the oven around the 20-minute mark. Zucchini blondies can be stored at room temperature and will keep for 5 days, covered.Zucchini blondies can be stored in the fridge and will keep fresh for up to 7 days.Healthy Zucchini blondies are freezer friendly and will keep well frozen for up to 6 months.