Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

Arrow
Printer

Zucchini Pumpkin Bars

Friday, September 13, 2019
pie_chart
Portions
9
Ingredients
or1 medium unit of squash, zucchini, baby, raw (11 g)
or128 grams of libby's Pumpkin Pie Mix, Canned
or1/4 cup of nuts, almond butter, plain, without salt added (63 g)
or3/4 cup of beverages, almond milk, sweetened, vanilla flavor, ready-to-drink (180 g)
or75 grams of dates, medjool
or85 grams of red Mill Coconut Flour
or35 grams of arrowroot Starch
or1 tbsp of spices, pumpkin pie spice (6 g)
or1 tsp of leavening agents, baking soda (5 g)
or1/2 tsp of salt, table (3 g)
Preparation
1.
Preheat the oven to 350 degrees
2.
Blend the pumpkin puree, zucchini, almond milk, almond butter, and pitted medjool dates
3.
Add remaining ingredients to blender and combine until the batter thickens
4.
Pour the batter into an 8x8 inch pan lined with parchement paper
5.
Bake for 35 minuets
Nutritional information
Per 100 gPer portion (66 g)% DRI
Energy220 kcal144 kcal7 %
Fat8 g5 g8 %
Fatty acids, total saturated1 g0 g2 %
Cholesterol0 mg0 mg0 %
Sodium469 mg307 mg13 %
Carbohydrate34 g22 g7 %
Sugars18 g12 gremove
Fiber7 g5 g19 %
Protein6 g4 gremove