Print

Perfect Paleo Zucchini Banana Bread Bars 15

Paleo Zucchini Banana Bread Bars
Print Recipe

Enjoy these delightful Paleo Zucchini Banana Bread Bars, a grain-free and refined sugar-free treat perfect for any time of day. They are moist, flavorful, and packed with wholesome ingredients.

Ingredients

Scale
  • 1 ripe banana, mashed
  • 2 eggs
  • 1/4 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup almond flour
  • 1/2 cup grated zucchini, squeezed dry

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a square baking pan.
  2. In a large bowl, mash the ripe banana until smooth.
  3. Add the eggs, unsweetened applesauce, melted coconut oil, and vanilla extract to the mashed banana. Whisk until well combined.
  4. Stir in the ground cinnamon, ground nutmeg, and salt.
  5. Add the almond flour to the wet ingredients and mix until just combined. Do not overmix.
  6. Gently fold in the grated zucchini.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the bars cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  10. Cut into bars and enjoy!

Notes

  • Ensure you squeeze out as much moisture as possible from the grated zucchini for the best texture.
  • You can add a handful of chopped nuts or dairy-free chocolate chips for extra flavor and texture.
  • Store any leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition

Find it online: https://sundayflavor.com/paleo-zucchini-banana-bread-bars/