Ingredients

• 1 teaspoon vegetable oil
• 3 small zucchini
• 0.75 cups pistachio butter or almond butter
• 0.5 cups butter
• 2 large eggs
• 0.5 cups maple syrup
• 0.5 teaspoons kosher salt
• 1 teaspoon vanilla extract
• 1.5 teaspoons baking powder
• 0.5 cups chopped walnuts
• 1 cup chocolate chips
• 0.75 cups almond flour

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Grease an 8x8-inch square baking pan, and line the bottom with parchment paper, with overhang on 2 sides.
2. 2 Grate 2 heaping cups zucchini into a bowl. Use paper towels or a clean dry kitchen towel to squeeze out as much excess moisture as possible. Measure 2 packed cups grated zucchini, and refrigerate until needed.
3. 3 Add nut butter, melted butter, eggs, and maple syrup to a bowl, and whisk until combined. Whisk in salt, vanilla, and baking powder briefly until combined.
4. 4 Add walnuts, half the chocolate chips, almond flour, and grated zucchini. Use a spatula or spoon to stir everything together until evenly mixed. Spread batter in the prepared pan, and sprinkle remaining chocolate chips evenly over the top.
5. 5 Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
6. 6 Remove from the oven and let cool to room temperature. Cover and refrigerate until well chilled, then lift bars out of the pan using the parchment overhang to cut and serve.

Nutrition per serving