Zucchini, Almond Butter and Chocolate Chip Bars

• rolled oats↗2 cup
• olive oil0.25 cup

  2 tablespoons

• almond butter0.25 cup
• maple syrup↗0.25 cup
• medjool dates, pitted↗8
• zucchini, grated and drained1

  about 2 cups total, divided

• eggs↗2
• baking soda↗1 teaspoon
• pinch of kosher salt↗
• chocolate chips↗

  optional, for topping

Step-by-step instructions

1. 1

   Preheat the oven to 350 °F (≈175 °C). Set aside about half of the zucchini and chocolate chips to add later. Mix the remaining ingredients until you get an almost homogeneous dough.

2. 2

   Add the chocolate chips and zucchini. Pour the dough into a square baking pan (9×9 cm or similar). Bake for 30‑40 minutes, until the top turns golden‑brown and springs back lightly when pressed.

3. 3

   Let it cool completely for clean cuts. (Or, if you’re hungry, cut it while still warm, straight from the oven.) I usually keep it in the fridge, but it can be served warm or cold. KEEP IT ALL DAY! Snack, breakfast, dessert – it works for any. ♡