1/4cupcoconut oilmelted and cooled slightly (or use your favorite oil)
1/3cupalmond butter
1largebananamashed (about 1/2 cup)
1/4cupunsweetened almond milkor your favorite
1teaspoonpure vanilla extract
1teaspoonbaking powder
1/4teaspoonkosher salt
2cupsgrated zucchini(1 lb. or about 2 medium)
4cupsold fashioned rolled oats
1/4cupdark chocolate chipsuse dairy free if lactose intolerant
Instructions
Preheat the oven to 350 degrees and spray a 9x13" baking dish with cooking spray.
In a large bowl, whisk together the eggs, maple syrup and coconut oil until well combined.
Whisk in the almond butter, mashed banana, almond milk, and vanilla until incorporated, then whisk in the baking powder and salt.
Stir in the grated zucchini until combined.
Add the oats and dark chocolate chips and stir until well incorporated.
Pour the batter into the prepared pan and spread evenly. Bake on the middle rack of the oven for 20-25 minutes or until golden brown and set. Remove from heat and cool on a wire rack.
Cut into bars, serve and enjoy!
Notes
Bars keep well for 3-4 days at room temperature stored an air tight container. You may also refrigerate them and reheat before serving if desired.