ZUCCHINI ALMOND BUTTER BLONDIES {VIA KRISTIN CAVALLARI & TRUE ROOTS}

ZUCCHINI ALMOND BUTTER BLONDIES via True Roots by Kristin Cavallari • essellesse

I recently ordered Kristin Cavallari’s recent cookbook, True Roots, on Amazon & I am OBSESSED. You can ask Erik, I’m CONSTANTLY TALKING ABOUT IT.

Her book is so inspiring to me because we have a VERY similar take on food & cooking.

Think lots of unprocessed foods, no refined sugar, no gluten {I’m not gluten free at all or celiac but I don’t cook with it often}, or dairy {with the exception of some butter and some cheese}.

Her recipes are GOOD & honestly, so simple and easy.

Basically we like pure ingredients with LOTSSSSS of flavour.

ZUCCHINI ALMOND BUTTER BLONDIES via True Roots by Kristin Cavallari • essellesse
ZUCCHINI ALMOND BUTTER BLONDIES via True Roots by Kristin Cavallari using Guittard chocolate chips • essellesse
{ my favourite brand of chocolate! }

One thing about me is that I don’t have a huge sweet tooth at all. As mentioned here, I’m VERY MUCH into savory but can’t do sugary sweet. That said, every now and then I get “sweet” cravings.

One of my all time favourite flavours is vanilla. I can’t get enough of it. It’s comforting but not too sweet. I also think it’s the most complex flavour and scent of them all. This may be controversial but I’d take vanilla over chocolate ANY DAY, no question.

For that reason, I am a HUGE blondies fan. Basically think brownies – minus the chocolate.

As I was reading her book, this recipe VERY MUCH stood out to me. Not only did it sound delicious but it was shockingly easy & dare I say it sounded healthy enough?

ZUCCHINI ALMOND BUTTER BLONDIES via True Roots by Kristin Cavallari • essellesse
ZUCCHINI ALMOND BUTTER BLONDIES via True Roots by Kristin Cavallari • essellesse

It also has a secret ingredient.. shredded zucchini!

I know that may sound strange but it really makes them moist… plus it’s not too weird! It’s a squash after all & many desserts are made with squash. Pumpkin anyone??

These also get better and better as they sit. I’ll admit, the “squash” flavour is a bit noticeable when you first make them but the next day it goes away COMPLETELY.

I personally think these are better when they are fully cooled vs straight out the oven but to each their own.

The recipe calls for creamy almond butter but I’m sure any creamy nut butter will work! I just used the generic one from Whole Foods.

{ before }
ZUCCHINI ALMOND BUTTER BLONDIES via True Roots by Kristin Cavallari • essellesse
{ after }

I also LOVE that this uses coconut sugar!!! I feel like I need to do a whole blown post on coconut sugar but it is THE ONLY sugar I use. I talk about it more here. Not only is it a healthy option but it seriously tastes amazing… think a toffee / brown sugar taste. It’s sweet but not overly sweet. Really, a perfect complement to vanilla.

& to satiate a chocolate tooth, these have some chocolate chips… but you can easily omit that if you want! I think it would be fun to make with coconut too.

This would also be DIVINE served with vanilla bean ice cream btw 🙂

Kristin Cavallari’s Almond Butter Zucchini Blondies

ZUCCHINI ALMOND BUTTER BLONDIES via True Roots by Kristin Cavallari • essellesse
recipe via True Roots

makes: ~16
cook time: 30 mins

ingredients

1 cup creamy almond butter

1 egg

1/2 tsp pink Himalayan salt

1/2 tsp baking soda

1/2 cup coconut sugar

1/2 tsp pure vanilla extract {i like to do 1 tsp!}

1/2 cup dark chocolate chips {i love love LOVE Guittard}

1 large zucchini, grated

directions

preheat oven to 350 degrees f. Line 8×8 baking dish with parchment paper -or- grease with coconut oil or butter

in a large bowl, mix the almond butter, egg, salt, baking soda, coconut sugar, & vanilla until combined. Fold in chocolate chips or zucchini. Pour into dish and press down to spread

bake for 25 – 30 minutes {mine took 30!} or until golden brown & toothpick comes out clean. Let cool & serve!

ZUCCHINI ALMOND BUTTER BLONDIES via True Roots by Kristin Cavallari • essellesse

ZUCCHINI ALMOND BUTTER BLONDIES via True Roots by Kristin Cavallari • essellesse

Erik & I LOVED these. They are on constant rotation in our kitchen!

They are so filling, satiate any sweet cravings, healthy-ish… & not to mention plain ole delicious!

Give it a go!! &I canNOT recc True Roots enough. Another recipe of hers that I’ve been making like crazy are the sunchokes bravas… sooo GOOD! I’ll bring it here soon 🙂

Buy her cookbook True Roots here – also here are all my favourite cookbooks!

Any other cookbooks you recc, let me know!

xx SLS

ZUCCHINI ALMOND BUTTER BLONDIES via True Roots by Kristin Cavallari • essellesse

Leave a Comment

9 Comments

  1. 2.6.20
    Occasionally Luxe said:

    OMG, these look divine! I definitely want to try this recipe out. Thanks for sharing!

  2. 2.6.20
    33342879 said:

    I would have never thought of zucchini in a brownie. I guess that’s one way to get kids to eat some vegetables.

  3. 2.6.20
    Rachel Barter said:

    Totally saving this so I can make these later!! They look so good!

  4. 2.6.20
    Monica Villaseñor said:

    I loved the flavors and how easy it was but mine turned out super gooey. I used peanut butter, is that why?

    • 2.6.20

      Hey Monica! It could def be the peanut butter but also maybe the cooking time? I’d add another 5 or even 10 minutes or until you can stick a toothpick in it and it comes out clear. I DID find they were on the gooier {sp?!} right after taking them out of the oven but they firmed up nicely. These are one of the rare baked goods I find that actually taste better after they fully cool or even the next days vs straight out the oven. Let me know if any of those tips help! {though not gonna lie, I LOVE goeey so it may be fun to put it in a bowl and eat with ice cream lol!}

      • 3.21.20
        Kate Matthews said:

        It’s important to squeeze the water out of the zucchini, I use a cheese towel

        • 3.22.20
          Shannon said:

          Trying this next time!! Thanks for the tip, Kate 🙂 x