paleo zucchini banana bread bars

By Ambitious Kitchen · 55 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9x9 inch pan with parchment and spray it with nonstick cooking spray.
2. Squeeze as much moisture as possible out of the shredded zucchini using a paper towel or cheesecloth, and discard the liquid.
3. In a large bowl, beat the mashed banana, cashew butter, maple syrup, eggs and vanilla until smooth and well combined.
4. Stir in the zucchini, then add the coconut flour, baking soda, cinnamon and salt and mix until combined. Fold in 1/2 cup chocolate chips.
5. Pour the batter into the prepared pan and bake for 30 to 40 minutes, until a toothpick inserted comes out clean (35 minutes worked well for the creator). Let the bars cool on a wire rack.
6. For the drizzle, melt the 2 tablespoons chocolate chips with the coconut oil in a microwave-safe bowl, heating in 30-second bursts and stirring between each until smooth. Drizzle over the bars and add flaky sea salt if you like.
7. Cut into 12 or 16 bars. Keep at room temperature for one day, then move to the fridge.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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