Ingredients
– 2 cups grated zucchini (about 2 medium zucchini)
– 2 cups almond flour
– 1/2 cup erythritol or your favorite low-carb sweetener
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 tablespoon ground cinnamon
– 1 teaspoon ground ginger
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 4 large eggs
– 1/2 cup melted coconut oil
– 1 teaspoon vanilla extract
– Optional: nuts, chocolate chips, or shredded coconut for topping
Equipment Needed
– Grater (for zucchini)
– Mixing bowls
– Whisk
– Measuring cups and spoons
– Baking pan (8×8 inch works well)
– Parchment paper (for lining the baking pan)
– Oven
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). While it warms up, I love to prepare my ingredients. I grab my trusty grater and shred the zucchini—this step really makes a difference since it adds moisture to the bars. After squeezing out excess water from the grated zucchini, I set it aside. In a large mixing bowl, I combine the almond flour, erythritol, cocoa powder, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. The aroma of the spices is absolutely heavenly and gets me excited to bake! (See the next page below to continue steps…)