Do I Need to Squeeze the Zucchini Before Making Blondies?

For these Chocolate Chunk Zucchini Blondies, finely shredded zucchini provides valuable moisture that helps create their tender texture. Avoid aggressively squeezing out all of the liquid unless your zucchini is exceptionally watery. Removing too much moisture can result in drier blondies.

How Do I Know When Chocolate Chunk Zucchini Blondies Are Done?

Bake the blondies at 350°F for approximately 20 to 25 minutes. The edges should look lightly browned when they are ready. The center may still seem soft, but it will continue to firm as the bars cool. Wait at least 30 minutes before slicing for cleaner pieces.

Can I Make Chocolate Chunk Zucchini Blondies Ahead of Time?

Yes. In fact, Chocolate Chunk Zucchini Blondies become denser and especially fudgy after chilling. Prepare them a day ahead, allow them to cool completely, and store them in an airtight container in the refrigerator. They will keep refrigerated for up to one week and can also be frozen for longer storage.

Easy Chocolate Chunk Zucchini Blondies

Name: Chocolate Chunk Zucchini Blondies
Prep time: 10 min
Cook time: PT-496292H38M16S
Total time: PT-496292H38M16S
Cuisine: American
Ingredients: 1/2 cup almond butter; 1/3 cup nondairy milk; 3/4 cup coconut sugar; 2 flax eggs; 1 teaspoon vanilla extract; 1 cup finely shredded zucchini; 1 cup oat flour; 1/2 cup rolled oats; 1 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup chopped dark chocolate, plus extra for topping; Flaky sea salt, optional for serving

Description

Chocolate Chunk Zucchini Blondies are soft, gooey vegan dessert bars made with almond butter, shredded zucchini, oats, coconut sugar, and rich dark chocolate. They are naturally oil-free and can be made gluten-free with certified gluten-free oats.

Ingredients

Scale

1/2 cup almond butter
1/3 cup nondairy milk
3/4 cup coconut sugar
2 flax eggs
1 teaspoon vanilla extract
1 cup finely shredded zucchini
1 cup oat flour
1/2 cup rolled oats
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped dark chocolate, plus extra for topping
Flaky sea salt, optional for serving

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Instructions

Preheat the oven to 350°F and prepare a baking dish by lightly greasing it or lining it with parchment paper.
Whisk together the almond butter, nondairy milk, coconut sugar, flax eggs, and vanilla extract until smooth and well combined.
Add the shredded zucchini and stir until evenly distributed.
Add the oat flour, rolled oats, baking powder, and salt. Mix until a thick dough forms.
Fold in most of the chopped dark chocolate, reserving some for the top.
Spread the batter evenly into the prepared baking dish and sprinkle the remaining dark chocolate over the surface.
Bake for 20 to 25 minutes, or until the edges are lightly browned and the center is set but still soft.
Remove from the oven and cool for at least 30 minutes before slicing. The blondies will be more fragile if cut while warm.
Finish with flaky sea salt if desired and serve at room temperature, chilled, or slightly warm with vanilla ice cream.

Notes

Use certified gluten-free oat flour and rolled oats if you need the recipe to be gluten-free.
Cashew butter can be substituted for almond butter.
Regular eggs can replace flax eggs if the recipe does not need to be vegan.
Coconut sugar is important for the caramel-like flavor and crackly surface.
Finely shredded zucchini blends more evenly into the batter and keeps the blondies moist.
Allow the blondies to cool for at least 30 minutes for cleaner slices.
Chilling the blondies overnight creates a denser, fudgier texture.
Store leftovers in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 161
Sugar: 11g
Sodium: Not specified
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: Not specified
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg