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Alternatively, you can use a double boiler over the stove. Drizzle slices with melted chocolate.
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Chocolate Zucchini Bars
Indulge in the rich deliciousness of our decadent Chocolate Zucchini Bars!
It’s full-on zucchini season around here! Adding zucchini not only increases the nutrients, but it also adds a wonderful texture and moistness to baked goods.
Do you have zucchini growing in your garden? If not, zucchini is now in-season, super abundant and VERY inexpensive at the Farmer’s Markets throughout late Summer…that’s if your neighbors don’t leave a big bag of it on your front porch as mine often do here in Utah. 🤗
ðŸ«ï¸ I enjoy making desserts and treats for the family! I especially love making sweet treats that EVERYONE DEVOURS using nourishing, wholesome ingredients, that I carefully choose myself.
That’s why these bars are packed with the goodness of old-fashioned oats, zucchini, chia seeds, and raw cacao powder.
By incorporating high-quality, less-processed ingredients like raw cacao and dark chocolate chips, we’re treating ourselves to a boost of antioxidants, flavonoids, and essential minerals.
So, go ahead and make a batch of these scrumptious bars, perfect for an evening dessert or a healthy snack on-the-go. Your taste buds and body will thank you!
âž¡ï¸When shopping for ingredients:
Look for a higher percentage of cacao for the chocolate chips, and always read the ingredients.
There are often lots of questions about chocolate brands – I like to visit the specialty (nicer) chocolate section at the stores and find a really high quality, (often organic) dark chocolate bar on SALE – so I’m often trying something different because the sales dictate my purchase.
ðŸ«A high-quality dark chocolate bar works great too! I’ll often find a beautiful organic dark chocolate bar on sale, then chop it up to use for things like this.
I like to buy the highest quality I can find when it’s on SALE! I’m always keeping an eye out for a good deal and will often stock up when a high-quality product is on special.
Use any dark chocolate chips of your choice: the higher cacao percentage = more health benefits.
ðŸ«Cacao vs. Cocoa
Although they are both completely interchangeable in recipes, they are each processed differently.
Cacao is the purest form of chocolate. It’s an excellent source of antioxidants and has a high amount of flavonoids.
Cacao is higher in protein, fiber, magnesium, and iron than its cousin cocoa.
If all you have on hand is cocoa powder, then that’s fine to use.
When you have a choice at the grocery store, reach for the less processed raw cacao to take advantage of its awesome health benefits in all of your homemade treats!
What’s the difference between cocoa and cacao?
ðŸ¯Sweetness factor is a very personal taste preference, so you may want to use more or less pure maple syrup or raw honey, depending on YOUR family’s specific taste preferences.
9 servings
Ingredients:
- 2 medium zucchinis
- 2 cups old-fashioned rolled oats
- 1/4 cup chia seeds
- 1 tsp baking soda
- 1/4 cup melted ghee, grass-fed butter, or unrefined organic coconut oil
- 1/3 cup raw cacao powder
- 1/2 cup raw honey or pure maple syrup
- 10 medjool dates, pitted
- 2 tsps vanilla extract
- 2 large eggs, beaten
- 1/3 cup dark chocolate chips, melted
Instructions:
Preheat your oven to 350 degrees f. Line a 9×9 baking dish with parchment paper.
Grate the zucchini and place it in a colander over a bowl. Sprinkle with a small pinch of sea salt and allow to sit and drip.
In a food processor or high-speed blender add the oats, chia, and baking soda. Pulse until it mostly resembles flour.
Add the melted ghee, cacao, honey, pitted dates, vanilla, and beaten eggs. Blend until smooth.
Squeeze your grated zucchini just a bit to remove excess moisture then add to the food processor with the batter. Process to incorporate.
Pour into your lined 9×9 baking dish. Bake for 30-35 minutes. Allow to completely cool before slicing.
Melt your chocolate in the microwave on High, in 30 seconds increments, stirring after each one.
Alternatively, you can use a double boiler over the stove. Drizzle slices with melted chocolate.
Enjoy!
â¤ï¸Rachel
Ingredients
- 2 medium zucchinis
- 2 cups old-fashioned rolled oats
- 1/4 cup chia seeds
- 1 tsp baking soda
- 1/4 cup melted ghee, grass-fed butter, or unrefined organic coconut oil
- 1/3 cup raw cacao powder
- 1/2 cup raw honey or pure maple syrup
- 10 medjool dates, pitted
- 2 tsps vanilla extract
- 2 large eggs, beaten
- 1/3 cup dark chocolate chips, melted
Instructions
- Preheat your oven to 350 degrees f. Line a 9x9 baking dish with parchment paper.
- Grate the zucchini and place it in a colander over a bowl. Sprinkle with a small pinch of sea salt and allow to sit and drip.
- In a food processor or high-speed blender add the oats, chia, and baking soda.
- Pulse until it mostly resembles flour.
- Add the melted ghee, cacao, honey, pitted dates, vanilla, and beaten eggs. Blend until smooth.
- Squeeze your grated zucchini just a bit to remove excess moisture then add to the food processor with the batter. Process to incorporate.
- Pour into your lined 9x9 baking dish. Bake for 30-35 minutes.
- Allow to completely cool before slicing.
- Melt your chocolate in the microwave on High, in 30 seconds increments, stirring after each one.
- Alternatively, you can use a double boiler over the stove.
- Drizzle slices with melted chocolate.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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