Dessert

Almond Butter Chocolate Chip Zucchini Bars Recipe

ByHarry Bern February 11, 2026February 11, 2026

Introduction

These Almond Butter Chocolate Chip Zucchini Bars are a delicious and wholesome treat that combines the natural sweetness of dates and maple syrup with the subtle moisture of zucchini. Perfect for breakfast, snacks, or dessert, they offer a healthy twist on classic chocolate chip bars.

A close-up image shows a small square piece of baked good, held gently by a woman's hand between thumb and forefinger. The treat has two main textured layers: the top layer is a golden brown with a slightly cracked surface, speckled with tiny green bits, suggesting moist, soft texture. The bottom layer is darker brown with visible melted chocolate chunks, creating a gooey look. The background is a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups rolled oats
1/4 cup + 2 tablespoons olive oil
1/4 cup almond butter
1/4 cup maple syrup
8 medjool dates, pitted
1–2 zucchini, grated and squeezed once (about 2 cups total, divided)
2 eggs
1 teaspoon baking soda
Pinch of kosher salt
Chocolate chips (optional, for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Set aside about half of the grated zucchini and the chocolate chips to stir in later. In a blender or food processor, combine the rolled oats, olive oil, almond butter, maple syrup, dates, eggs, baking soda, salt, and the remaining zucchini. Blend until a smooth-ish batter forms.
Step 2: Gently fold the reserved zucchini and chocolate chips into the batter. Pour the mixture into a greased or lined 9×9-inch baking dish. Bake for 30 to 40 minutes, until the top is golden brown and springs back lightly when pressed.
Step 3: Allow the bars to cool completely for clean cuts, or enjoy them warm if you prefer. Store in the refrigerator for best freshness, and serve warm or cold as a healthy snack, breakfast, or dessert.

Tips & Variations

Try substituting almond butter with peanut butter or sunflower seed butter for a different flavor.
Use gluten-free oats if needed to make the bars gluten-free.
Add a pinch of cinnamon or vanilla extract for extra warmth and depth.
For a nut-free version, omit almond butter and use extra olive oil or a seed butter instead.

Storage

Store these bars in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual bars in the microwave for about 15-20 seconds or enjoy cold straight from the fridge.

How to Serve

A rectangular white ceramic baking dish filled with a single thick, evenly baked layer of golden-brown zucchini bread. The top surface is textured with small cracks and darker brown flecks, giving it a slightly rough, homemade look. The edges appear crispier and darker than the center, while the middle is softer and moist, with visible specks of shredded zucchini throughout. The dish is placed on a white marbled surface with a light gray cloth partially visible to the left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil instead of olive oil?

Yes, you can use melted coconut oil, avocado oil, or another neutral oil if you prefer a milder taste or different flavor profile.

Do I need to peel the zucchini before grating?

Peeling is optional. The skin is edible and contains nutrients, but if the zucchini skin is thick or bitter, you may want to peel it for a smoother texture and milder taste.