Zucchini blondies

Alright everyone, I’m going to be honest. These are legit! Plus, you’re sneaking a veggie in there and this makes me want to eat the whole pan (don’t do that tho!) The zucchini is actually incredibly moist so if you put it in baked goods like these it’s delicious and you can’t even taste it!!

This is from True Roots cookbook, but I recently swapped out the almond butter for PB and I like them 10x better. Here it is & let me know if you’re a fan:

Zucchini Blondies Recipe

Makes: 16
Cook time: 30 minutes

Ingredients:

1 cup creamy almond butter (I used no sugar added PB)
1 egg
1/2 tsp pink Himalayan salt (This salt is KEY! πŸ”‘ )
1/2 tsp baking soda
1/2 cup coconut sugar
1/2 tsp pure vanilla extract (I like to do 1 tsp!)
1/2 cup dark chocolate chips (I love love LOVE Lilly’s Sugar Free)
1 large zucchini, grated

Directions:

Preheat oven to 350 degrees F. Line 8Γ—8 baking dish with parchment paper, or grease with coconut oil or butter.

In a large bowl, mix the almond butter, egg, salt, baking soda, coconut sugar and vanilla until combined. Fold in chocolate chips or zucchini. Pour into dish and press down to spread.

Bake for 25 to 30 minutes (mine took 30) or until golden brown and toothpick comes out clean.

Let cool and enjoy!! 😊