Best Almond Butter Chocolate Chip Zucchini Bars

If you ask me, zucchini bars are one of the smartest ways to use up summer squash.

These chewy almond butter bars are packed with shredded zucchini that keeps them nice and moist. Hearty oats and sweet dates form the base, while maple syrup and almond butter hold everything together.

They’re studded with dark chocolate chips and spiced with a touch of cinnamon for warmth. The zucchini practically melts into the bars, so even picky eaters won’t know it’s there.

They make a great breakfast on the go or an afternoon snack that won’t leave you feeling guilty.

What Kind of Zucchini Should I Use?

Any type of zucchini you find at the store will work great for these bars. Whether you grab the dark green ones, lighter green varieties, or even yellow summer squash, they’ll all bake up nicely and add moisture to your bars. The key thing to remember is that you’ll need to squeeze out the excess water after grating – just wrap the grated zucchini in a clean kitchen towel or cheesecloth and give it a good squeeze over the sink. Medium-sized zucchini tend to be less watery and have fewer seeds than the really large ones, so they’re often your best bet if you have a choice at the market.

Options for Substitutions

These bars are pretty forgiving when it comes to swapping ingredients:

• Almond butter: Any nut or seed butter works here – try peanut butter, cashew butter, or sunflower seed butter if you have a nut allergy. Just make sure it’s the natural kind without added sugar.
• Maple syrup: Honey or agave nectar can step in for maple syrup. The flavor will be slightly different, but the bars will still turn out great.
• Medjool dates: If you don’t have medjool dates, regular deglet noor dates work fine – you might need a few extra since they’re smaller. Make sure to soak them in warm water for 10 minutes first to soften them up.
• Olive oil: Melted coconut oil or any neutral oil like avocado or vegetable oil can replace the olive oil without changing the texture.
• Eggs: For an egg-free version, use 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) or 1/2 cup unsweetened applesauce.
• Rolled oats: Quick oats can work in a pinch, but stick with rolled oats if possible – they give the bars better texture and structure.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with these bars is forgetting to squeeze out the excess moisture from your grated zucchini, which will leave you with a wet, undercooked center that never fully sets.

After grating your zucchini, wrap it in a clean kitchen towel or cheesecloth and give it a really good squeeze over the sink – you’ll be surprised how much water comes out.

Another common error is cutting the bars too soon after they come out of the oven, so let them cool completely in the pan for at least an hour to firm up properly.

If your bars seem too soft even after cooling, try adding an extra tablespoon of oats to the batter next time, or bake them for an additional 5-10 minutes until a toothpick inserted in the center comes out mostly clean.

What to Serve With Almond Butter Chocolate Chip Zucchini Bars?

These bars are perfect for breakfast or an afternoon snack, and they pair really well with a cold glass of milk or your morning coffee. I love serving them alongside fresh berries like strawberries or blueberries for a little extra freshness, or even sliced bananas if you want something more filling. They’re also great packed in lunchboxes with some apple slices and a handful of nuts for a balanced snack. Since they’re naturally sweet from the dates and maple syrup, you don’t need much else – just enjoy them as they are!

Storage Instructions

Store: These bars keep really well in an airtight container at room temperature for about 3 days, or in the fridge for up to a week. I actually prefer them cold from the fridge because they get a bit firmer and the chocolate chips stay nice and solid.

Freeze: You can freeze these bars individually wrapped in plastic wrap or parchment paper for up to 3 months. I like to cut them into squares first, then freeze them flat on a baking sheet before transferring to a freezer bag so they don’t stick together.

Thaw: Just pull out a bar whenever you need a snack and let it sit at room temperature for about 20 minutes, or enjoy it straight from the freezer for a firmer, almost fudgy texture. You can also warm one up in the microwave for 15-20 seconds if you want it soft and gooey.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1600
• Protein: 24-28 g
• Fat: 64-72 g
• Carbohydrates: 200-220 g

Ingredients

• 2 cups Quaker Old Fashioned oats
• 6 tbsp olive oil
• 1/3 cup almond butter
• 1/3 cup maple syrup
• 8 dates (pitted and soaked)
• 2 zucchini (ends trimmed and cut into 1-inch chunks)
• 2 eggs
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Step 1: Prepare Wet Ingredients and Preheat

• 6 tbsp olive oil
• 1/3 cup almond butter
• 1/3 cup maple syrup
• 2 eggs
• 1 tsp vanilla extract
• 8 dates

Preheat your oven to 350°F and line a 9×13 inch baking dish with parchment paper for easy removal.

While the oven heats, soak the pitted dates in warm water for 5 minutes to soften them, then drain well—this ensures they’ll blend smoothly into the batter and add natural sweetness.

Measure out all your wet ingredients (olive oil, almond butter, maple syrup, eggs, and vanilla extract) and have them ready to combine.

Step 2: Process Zucchini and Dry Ingredients

• 2 zucchini
• 2 cups Quaker Old Fashioned oats
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon

Trim the ends off the zucchini and cut into 1-inch chunks.

You’ll use half the zucchini in the blending step and reserve the other half for texture in the final batter.

In a separate bowl, whisk together the oats, baking soda, salt, and cinnamon—I like to do this while waiting for the oven to preheat since these dry ingredients are quick to measure and combine.

Step 3: Blend Base Mixture

• wet ingredient mixture from Step 1
• 1 cup zucchini chunks

Add the wet ingredients from Step 1 along with half of the zucchini chunks (about 1 zucchini’s worth) to a blender or food processor.

Blend until smooth and well combined—the zucchini will break down completely and add moisture to the batter without being noticeable.

Pour this blended mixture into a large mixing bowl.

Step 4: Combine and Fold in Texture

• blended mixture from Step 3
• dry ingredient mixture from Step 2
• 1 cup zucchini chunks
• 1/2 cup dark chocolate chips

Add the dry ingredient mixture from Step 2 to the blended wet mixture and stir until just combined—don’t overmix.

Fold in the remaining zucchini chunks and the chocolate chips with a spatula.

I find folding by hand at this stage keeps the bars tender by avoiding overworking the batter, and it also ensures the chocolate chips and zucchini chunks are evenly distributed throughout.

Step 5: Bake Until Set

• batter from Step 4

Pour the batter into your prepared 9×13 inch baking dish and spread evenly.

Bake for 30-40 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs—the bars will continue to set slightly as they cool.

The edges should be lightly golden and spring back when gently touched.

Step 6: Cool and Cut

Remove the baking dish from the oven and let the bars cool completely in the dish—this usually takes about 1-2 hours at room temperature.

Once completely cooled, lift the bars out using the parchment paper overhang and cut into squares.

Store in an airtight container for up to 5 days.

Best Almond Butter Chocolate Chip Zucchini Bars

Delicious Best Almond Butter Chocolate Chip Zucchini Bars recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings: 12 bars

Calories: 1525

Ingredients Method

Ingredients

  

• 2 cups Quaker Old Fashioned oats
• 6 tbsp olive oil
• 1/3 cup almond butter
• 1/3 cup maple syrup
• 8 dates (pitted and soaked)
• 2 zucchini (ends trimmed and cut into 1-inch chunks)
• 2 eggs
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Method

 

1. Preheat your oven to 350°F and line a 9x13 inch baking dish with parchment paper for easy removal. While the oven heats, soak the pitted dates in warm water for 5 minutes to soften them, then drain well—this ensures they'll blend smoothly into the batter and add natural sweetness. Measure out all your wet ingredients (olive oil, almond butter, maple syrup, eggs, and vanilla extract) and have them ready to combine.
2. Trim the ends off the zucchini and cut into 1-inch chunks. You'll use half the zucchini in the blending step and reserve the other half for texture in the final batter. In a separate bowl, whisk together the oats, baking soda, salt, and cinnamon—I like to do this while waiting for the oven to preheat since these dry ingredients are quick to measure and combine.
3. Add the wet ingredients from Step 1 along with half of the zucchini chunks (about 1 zucchini's worth) to a blender or food processor. Blend until smooth and well combined—the zucchini will break down completely and add moisture to the batter without being noticeable. Pour this blended mixture into a large mixing bowl.
4. Add the dry ingredient mixture from Step 2 to the blended wet mixture and stir until just combined—don't overmix. Fold in the remaining zucchini chunks and the chocolate chips with a spatula. I find folding by hand at this stage keeps the bars tender by avoiding overworking the batter, and it also ensures the chocolate chips and zucchini chunks are evenly distributed throughout.
5. Pour the batter into your prepared 9x13 inch baking dish and spread evenly. Bake for 30-40 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs—the bars will continue to set slightly as they cool. The edges should be lightly golden and spring back when gently touched.
6. Remove the baking dish from the oven and let the bars cool completely in the dish—this usually takes about 1-2 hours at room temperature. Once completely cooled, lift the bars out using the parchment paper overhang and cut into squares. Store in an airtight container for up to 5 days.