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Moist Almond Flour Zucchini Bars Recipe with Easy Vanilla Glaze

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These moist almond flour zucchini bars are tender and flavorful, topped with a sweet vanilla cream cheese glaze. Perfect for a wholesome snack or breakfast, they combine nutty almond flour with fresh zucchini for a comforting treat.

Ingredients

Scale
  • 2 cups almond flour (about 200 grams), finely ground
  • 1 ½ cups grated zucchini (about 180 grams), gently squeezed to remove excess moisture
  • 3 large eggs, room temperature
  • ⅓ cup maple syrup (80 ml)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ⅓ cup olive oil or melted coconut oil (80 ml)
  • For the Vanilla Cream Cheese Glaze:
  • 4 ounces cream cheese (115 grams), softened
  • ¾ cup powdered sugar (90 grams), sifted
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk or dairy-free alternative (15–30 ml)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Gently press the shreds between paper towels or a clean kitchen towel to remove excess moisture but keep some moisture for tenderness.
  3. In a medium bowl, whisk together almond flour, baking soda, cinnamon, and salt.
  4. In a large bowl, beat eggs with maple syrup, olive oil or melted coconut oil, and vanilla extract until smooth and slightly frothy.
  5. Fold the grated zucchini gently into the wet mixture.
  6. Add the dry ingredients to the wet mixture in two additions, folding gently after each to combine without overmixing.
  7. Spread the batter evenly in the prepared baking pan and smooth the top with a spatula.
  8. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the bars cool completely in the pan on a wire rack for at least 20 minutes.
  10. Prepare the glaze by beating together softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and pourable. Adjust milk to achieve desired consistency.
  11. Drizzle the vanilla cream cheese glaze evenly over the cooled bars and let it set for 10-15 minutes before slicing into squares.

Notes

Do not over-squeeze the zucchini to keep bars moist but not soggy. Use room temperature eggs for better batter consistency. Let bars cool completely before glazing to prevent melting. Almond flour should be finely ground for best texture. Bars can be stored in an airtight container in the fridge for up to 4 days or frozen unglazed for up to 3 months.

Nutrition

Keywords: almond flour, zucchini bars, gluten-free, grain-free, vanilla glaze, healthy snack, breakfast bars, dairy-free option

Find it online: https://bitematrix.com/moist-almond-flour-zucchini-bars-recipe-with-easy-vanilla-glaze/