Name: Zucchini Pumpkin Bars
Yield: 589.7 grams
Ingredients: 1 medium unit of squash, zucchini, baby, raw (11 g); 128 grams of libby's Pumpkin Pie Mix, Canned; 1/4 cup of nuts, almond butter, plain, without salt added (63 g); 3/4 cup of beverages, almond milk, sweetened, vanilla flavor, ready-to-drink (180 g); 75 grams of dates, medjool; 85 grams of red Mill Coconut Flour; 35 grams of arrowroot Starch; 1 tbsp of spices, pumpkin pie spice (6 g); 1 tsp of leavening agents, baking soda (5 g); 1/2 tsp of salt, table (3 g)

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

Preheat the oven to 350 degrees

Blend the pumpkin puree, zucchini, almond milk, almond butter, and pitted medjool dates

Add remaining ingredients to blender and combine until the batter thickens

Pour the batter into an 8x8 inch pan lined with parchement paper

Bake for 35 minuets

Nutritional information

	Per 100 g	Per portion (66 g)	% DRI
Energy	220 kcal	144 kcal	7 %
Fat	8 g	5 g	8 %
Fatty acids, total saturated	1 g	0 g	2 %
Cholesterol	0 mg	0 mg	0 %
Sodium	469 mg	307 mg	13 %
Carbohydrate	34 g	22 g	7 %
Sugars	18 g	12 g
Fiber	7 g	5 g	19 %
Protein	6 g	4 g

Recipes ofStephanie Searor, MS RD LDN RYT-200

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

Zucchini Pumpkin Bars

Friday, September 13, 2019