Step One

Preheat the oven to 350ºF.

Step Two

Whisk together the almond butter, nondairy milk, coconut sugar, flax eggs, and vanilla. 

Step Three

Add zucchini, and stir to combine.

Step Four

Add oat flour, oats, baking powder, and salt. Mix to form a thick dough.

Step Five

Fold in the dark chocolate (save some for sprinkling on top).

Step Six

Spread batter into a baking dish (oiled or lined with parchment paper).

Step Seven

Bake for 20-25 minutes at 350ºF. The edges should be lightly brown when they are done.

Step Eight

Remove from the oven and cool for at least 30 minutes before slicing. You can eat them warm – they are delicious that way – but much more fragile and crumbly.

Step Nine

Enjoy! (Try a sprinkle of flaky salt on top, or serve with ice cream)

Step Ten

Store in an airtight container in the fridge for up to a week, or freeze for longer storage.