@kristincavaralli

Kristin Cavallari’s Life Changing Zucchini Almond Butter Blondies

By Kristin Cavallari (from her recipe book True Roots)

I went back and forth about what to call this little creation, I was thinking of calling it one big-ass cookie because it reminds me of a “pizookie” (one giant warm cookie with vanilla ice cream on top), which I used to always get from a restaurant in Laguna Beach. But I ultimately decided that these are in fact blondies. And let me just say, these are about to change your life because you’re going to discover that dessert can taste amazing and be somewhat good for you (and you can’t taste the zucchini at all—it just make these super moist).

 

MAKES: about 16 //
 COOK TIME: 30 minutes

Ingredients

1 cup creamy almond butter

1 egg

1/2 teaspoon pink Himalayan salt

1/2 teaspoon baking soda

1/2 cup coconut sugar

1/2 teaspoon pure vanilla extract

1/2 cup dark chocolate chips

1 large zucchini, grated

Directions

1. Preheat oven to 350°F. Line an 8” × 8” baking dish with parchment paper.
2. In a large bowl, mix the almond butter, egg, salt, baking soda, sugar, and vanilla 
until well combined. Fold in the chocolate chips and zucchini. Pour into the prepared 
dish, pressing down to spread evenly.
3. Bake for 25 to 30 minutes, or until golden brown and a toothpick comes out 
clean. Let cool slightly before serving.