WELCOME TO ZUCCHINI WEEK 2017. I’m so excited we’re doing this again!
If you’re wondering what in the hell zucchini week is, well it’s basically where I bring you zucchini recipes every day this week (except Friday). We’re talking snacks, breakfast, dinner and desserts.
I know you’re probably like, why zucchini week out of all the things?! Frankly because I know what it feels like to have a real out of control zucchini problem.
One year my mom and I grew zucchini in our garden, yet rather than having a few zucchini for recipes, we ended up having about 20 zucchini the size of our arms. At that point there’s only so much zucchini you can give away to friends or shred and fit in your freezer.
Therefore I’m on a mission to bring you the BEST zucchini recipes for the rest of the week. HOT DAMN they are good, but if you have any last minute requests, let me know below because I’m still testing a few more this week. Usually I’m ahead of the game, but this whole zucchini week thing was a little last minute! Whoo hoo!
P.S. I already have a healthy chocolate zucchini cake happening. HEHEHE HOO HA. (sorry, it’s Monday.)
So here we are with the zucchini recipe of the day: these freakin’ amazing paleo zucchini banana bread bars (with chocolate chips, obvi).
I can’t even explain how GOOD these are or how addicting. They taste like a fluffy dense banana cake with puddles of chocolate and a sweet cashew flavor.
My favorite part about these bars is how easy they are. You can make them in one bowl and be done mixing everything in less than 10 minutes. They’re made with coconut flour which adds a natural sweet flavor to the bars. I tried to keep them lower in sugar, but still sweet enough to count as dessert if you’d like.
Sometimes I make them with peanut butter or tahini for a flavor change up. SO SO GOOD!
I hope you guys get a chance to try these beautiful paleo zucchini banana bread bars drizzled with a lil (or a lot) of extra chocolate, maybe? You do you.
More healthy zucchini recipes you’ll love:
Paleo Zucchini Banana Bread Bars
- 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
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.
To make vegan: I think you might be able to use flax eggs as a replacement, but I haven't tried it myself yet.
Feel free to use any nut butter instead of cashew butter. If you want to make it nut free, try tahini or sunflower seed butter. Sunflower seed butter will work, but your muffins may turn green; sunflower seeds contain chlorophyll which reacts with the baking soda/powder in recipes when heated and then once cooled, can turn green.
Bars are freezer friendly. If you want to freeze them, simply wait until they are completely cool, then store in an airtight container or freezer safe plastic baggie.