1 + ¾ c. cashew meal – aka cashews ground in your blender or food processor until they look like coarse flour
½ c. coconut flour
¾ c. cashew butter – you can totally just buy cashews and make the meal and butter yourself, too (that’s what I did!)
1 c. coconut sugar
3 Tbsp. coconut oil, melted
2 eggs
1 Tsp. baking powder
1 Tsp. vanilla
1 Tsp. sea salt
3/4 c. shredded zucchini
Instructions
Preheat oven to 350 degrees. We’ll start by making the cashew meal. Add the cashews into a food processor or blender and blend until they’re finer than breadcrumbs. Stop there because if you process them for a while, they will turn into cashew butter. That being said, if you want to make your own cashew butter, remove the mealed cashews and add another cup of cashews into the food processor or blender (high powered blenders or food processors work best for nut butter) and allow it to process until it’s smooth and creamy. Or, you can just use store-bought!
When you have your cashew products prepared, add the cashew meal, coconut sugar, coconut flour, baking powder, and salt into a large bowl. Whisk together until combined. Add the eggs, cashew butter, coconut oil, and vanilla and mix everything until the batter is wet.
Next, shred your zucchini on a grater onto a towel. When it has been shredded, wring the towel out over the sink to remove the excess water. Fold the shredded zucchini into the batter and pour into a baking dish lined with parchment paper. Mine is about a 6×10 inch dish.
Bake for 25 – 30 minutes until the bars are golden brown and the middle is set when you touch it. Allow the bars to cool in the pan for 20 minutes or so before serving.