Sweet Potato Zucchini Squares
When I first attempted this recipe I was trying to make sweet potato zucchini bread, but my failed attempt led me to something even better - SWEET POTATO ZUCCHINI SQUARES!!! Talk about recipe gone wrong turning into a damn miracle - these are so good it’s safe to say it might be my favorite recipe… ever. Could just be the fact that nailing a baking recipe is MAJOR feat for me - or it could be because they are perfectly moist, packed full of veggies, and really freaking delicious.
These are made with cassava flour (my new found love) so they are gluten free, as well as dairy free! I’m honestly obsessed with these bars and I have a feeling they are going to be on repeat around here!
Ingredients -
1 medium sweet potato (baked and peeled)
1/8 cup coconut oil
2 eggs
1/4 cup pure maple syrup
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup grated zucchini (grated mine in a food processor - if you do this make sure you just pulse it until it is grated! Do not over mix or you will end up with a puree)
1/2 cup cassava flour
1/2 tsp. baking soda
Instructions -
For this recipe you’ll want a really soft sweet potato. I wrapped mine in foil and baked it at 410°F for an hour - it might need a little more or less depending on the size but be sure to use a medium one for this recipe. Let the potato cool COMPLETELY, and then remove the skin. Heat the coconut oil in the microwave for about 15 seconds just so it’s melted. Let it cool and then place it in a mixing bowl with the eggs and sweet potato. Mix with a hand mixer until all ingredients are blended well. Add the syrup and vanilla extract and continue to mix. Using a spatula stir in the cinnamon, nutmeg, and grated zucchini. Next add the cassava flour and baking soda and continue to mix with a spatula until all of the ingredients are blended together. Transfer to a greased (I used butter) 8x8 baking pan. Chop 1/4 chocolate bar with a large knife and sprinkle on top.
Bake at 350°F for 30 minutes. Remove from oven and let cool for about 15 minutes. Cut into squares and transfer to a cooling rack to continue to cool for a few minutes. Enjoy!!!
