If you live in Austin then you're probably as excited as I am that it's cold outside. And by "cold" I mean 73 and humid. But hey, a cold front is a cold front! I'll take it. And that being said, I better hurry up and post the bajillion zucchini recipes I have before it's officially no longer zucchini season. This recipe comes from my favorite source of healthier, vegan desserts - Chocolate Covered Katie. These bars have the ooey- gooey texture and delicious taste of blondies plus added nutritional benefits from zucchini. I made mine gluten free as well as vegan, and used unrefined coconut sugar as the sweetener. Peeling the zucchini before shredding it in the food processor ensures that no one, not even a three year old, can detect that the bars contain a vegetable.
Bob's Red Mill 1 to 1 Baking Flour is what I substitute in almost every recipe to make it gluten free. This flour is incredibly versatile, doesn't have the garbanzo flour taste, and works perfectly every time. I use it not only for desserts but also for breading and gravies. I highly recommend having this on hand if you are gluten free (or even if you're not!)!
(Chocolate Chip Zucchini Bars recipe found on Chocolate Covered Katie)
Ingredients
1/2 cup zucchini, peeled and shredded very finely in a food processor
1 cup peanut butter OR allergy-friendly alternative
1 tsp pure vanilla extract
1 1/2 tsp baking soda
1/8 tsp salt
1/4 cup plus 2 tbsp gluten free flour (Bob's Red Mill 1 to 1 Baking Flour)
2/3 cup granulated sugar of choice (I used coconut sugar)
1/4 cup vegan chocolate chips (Enjoy Life brand)
Instructions
Preheat the oven to 350 F. Line an 8x8 inch glass baking dish with two strips of parchment paper so that the bottom and all four sides are covered. This way you can lift the bars out of the pan once they have cooled and cut them into squares on a cutting board.
In a medium bowl, gently heat the nut butter if it is not already stir-able, then stir in the zucchini and vanilla. Set aside. In a separate mixing bowl, stir together the flour, salt, baking soda, sugar of choice, and chocolate chips. Pour dry ingredients into wet and keep stirring—it may seem dry at first, so be sure to break up the nut butter and stop occasionally to scrape it off your spoon. It will eventually get gooey like cookie dough. Transfer the batter into the pan, and smooth down evenly. Press chocolate chips into the top if desired.
Bake for 10 minutes. When you take the bars out, the top will look set but underneath they will still be quite undercooked. This is good! Leave the bars to cool for at least 20 minutes, and they will firm up during this time. They taste even sweeter the next day!
Yield: Makes 12-16 zucchini bars