Zucchini Bars with Almond Flour

If you’re looking for a clean, wholesome dessert or snack that’s naturally gluten-free and grain-free, these Zucchini Bars with Almond Flour are a must-try. They’re soft, tender, and lightly sweetened—perfect for anyone looking to enjoy a healthy treat without sacrificing flavor or texture.

Made with almond flour, fresh zucchini, and minimal sweeteners, these bars are ideal for low-carb lifestyles, gluten-free diets, or anyone who enjoys baking with nutrient-dense ingredients. Whether you’re packing lunchboxes, prepping snacks, or serving brunch, these bars are satisfying, moist, and naturally delicious.

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🌟 Why You’ll Love These Almond Flour Zucchini Bars

• ✅ Gluten-free & grain-free thanks to almond flour

• 🥒 Zucchini keeps it moist without extra fat

• 💛 Lower in carbs & sugar than traditional bars

• 🥄 One bowl, no mixer required

• 🌿 Naturally sweetened with honey or maple syrup

• ❌ No pork, no bacon, no alcohol—100% clean and inclusive

These bars are simple to make and even easier to enjoy.

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🛒 Ingredients

All ingredients are naturally gluten-free and pantry-friendly.

Wet Ingredients:

• 2 large eggs

• ⅓ cup honey or pure maple syrup

• 2 tbsp melted coconut oil (or avocado oil)

• 1 tsp vanilla extract

• 1 cup finely grated zucchini (moisture squeezed out)

Dry Ingredients:

• 1 ¾ cups almond flour

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp ground cinnamon

• ¼ tsp nutmeg (optional)

• ¼ tsp salt

Optional Add-ins:

• ¼ cup chopped walnuts or pecans

• 2 tbsp mini dairy-free chocolate chips

• 1 tbsp chia seeds or ground flax

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👩‍🍳 How to Make Zucchini Bars with Almond Flour

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease lightly with coconut oil.

Step 2: Grate and Prep Zucchini

Use the fine side of a grater to shred the zucchini. Place it in a clean towel or paper towel and squeeze out as much water as possible—this keeps the bars from being soggy.

Step 3: Mix Wet Ingredients

In a large bowl, whisk together:

• Eggs

• Honey or maple syrup

• Melted coconut oil

• Vanilla extract
  Then stir in the grated, squeezed zucchini.

Step 4: Add Dry Ingredients

Add almond flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt. Stir just until fully combined. Fold in any optional add-ins now.

Step 5: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 22–27 minutes, or until the edges are golden and the center is set (a toothpick should come out clean or with a few moist crumbs).

Let the bars cool completely before slicing for the cleanest cuts.

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🍽️ How to Serve

• Warm with tea or coffee for a cozy snack

• Chilled from the fridge for a dense, cake-like texture

• With a drizzle of almond butter or dairy-free yogurt

• Cut into small squares for easy portion control

These are excellent for breakfast on-the-go, lunchboxes, or afternoon treats.

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❄️ Storage & Freezing

Refrigeration:

• Store in an airtight container in the fridge for up to 6 days.

Freezing:

• Place bars in a freezer-safe container or bag, layered with parchment between.

• Freeze for up to 2 months.

• To serve: thaw overnight in the fridge or microwave for 20 seconds.

💡 Tips & Variations

Make it Vegan:

• Replace eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water)

• Use maple syrup instead of honey

Add a Glaze:

• Mix ½ cup powdered coconut sugar with 1–2 tsp almond milk and drizzle on top for a healthier “frosted” finish

Flavor Twist:

• Add 1 tsp lemon zest or orange zest for a citrusy lift

• Use pumpkin pie spice instead of just cinnamon for a fall vibe

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❓ Frequently Asked Questions

Can I use coconut flour instead?

Not directly. Coconut flour absorbs much more moisture than almond flour. If you’d like a coconut flour version, it will require a different ratio and more liquid or eggs.

Are these keto-friendly?

They’re low in carbs, but honey and maple syrup aren’t keto-approved. You can try a liquid low-carb sweetener like monk fruit syrup for a keto version.

Can I use store-bought almond flour?

Yes! Use blanched almond flour (super fine) for best results, not almond meal, which is more coarse and makes the bars denser.

Why squeeze the zucchini?

Zucchini has a high water content, which can make your bars mushy if not drained properly. Always squeeze it out before adding.

Do these bars taste like zucchini?

Not really. The zucchini adds moisture and nutrition, but the flavor is very mild and blends into the background with the spices and almond flour.

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📝 Final Thoughts

These Zucchini Bars with Almond Flour are a beautiful example of how healthy baking can be indulgent, flavorful, and nourishing all at once. With a tender crumb, subtle sweetness, and rich almond base, these bars are the perfect balance of wholesome and satisfying.

They’re easy to make, easy to store, and easy to share—everything you want in a gluten-free, low-carb baked treat.