Protein Pumpkin Chocolate Chip Bars

Gluten-free pumpkin bars sliced on a cutting board.

5 from 3 votes

Soft, chewy, and loaded with warm fall spices, these protein pumpkin chocolate chip bars are secretly packed with zucchini for added moisture and nutrients.

Prep Time15

Cook Time30

Total Time45

Course: Dessert, Dessert/Snack

Cuisine: American

Keyword: chocolate, dessert, dessert bar, protein, pumpkin

Servings:

Calories: 207kcal

Equipment

Food processor https://on.ltk.com/+2jNMpG6TQlVf6wAa2TbguA
blender https://on.ltk.com/+tvZOvw_x1Ra7JVE3zvGwWA

Ingredients

1 large zucchini or yellow squash, puréed (230g)
4 eggs
15 oz can of pumpkin purée
1/3 cup almond butter (90g)
1 ½ Tbsp vanilla extract (22g)
4 scoops vanilla protein powder (I'm using Active Stacks) (120g)*
3 cups oat flour (345g)
2 tsp baking powder
2 tsp kosher salt
1 tsp baking soda
3 Tbsp pumpkin pie spice
2 Tbsp cinnamon
1 tsp clove (if you like a little more spice)
1 tsp nutmeg (if you like a little more spice)
1 Tbsp liquid stevia, or favorite sweetener (15g)**
½ cup chocolate chips (120g)
Optional flake salt (for sprinkling on top)

Instructions

Chop your zucchini into pieces (no need to peel) and puree in a blender or food processor until smooth.
Whisk your eggs in a large mixing bowl.
Add almond butter, puréed zucchini, canned pumpkin, and vanilla extract. Mix well.
Add your dry ingredients (protein powder thru cinnamon) and mix until combined.
Add some liquid stevia or sweetener of choice, making sure it’s one you like! Don’t throw a bunch of dry stevia in there, as it can leave a weird, bitter aftertaste.
Stir in chocolate chips and pour into a parchment-lined 9x13 pan. (I like to sprinkle extra chocolate chips over half the pan for the kids!)
Bake at 350°F for about 30-35 minutes.
Sprinkle with flaky salt and serve warm or cold, with a little butter, almond butter, honey, or whipped cream! Or of course, plain is great too. Enjoy!

Notes

If you’re not concerned with the macros, by all means, add more chocolate! I sprinkle extra chocolate chips over half the pan for my boys.

*I’m using Active Stacks vanilla protein powder (a non-dairy, beef protein powder) and haven’t tried this recipe with any other brands yet.

**If you like things sweeter, you might want to add up to ¼- ½ cup maple syrup or sugar! We like them just slightly sweet as written. I like to judge by tasting the batter. I figured my boys could always drizzle with honey, but they loved it plain! … or with a little butter.

You can buy your oat flour or simply blend old-fashioned oats in a blender or food processor. I use gluten-free oats to keep these gluten-free.

GF/DF: Just make sure you use gluten-free oats, dairy-free chocolate chips, and a dairy-free protein powder like this one I suggested!

MFP: Lillie Eats and Tells Protein Pumpkin Chocolate Chip Bars

Nutrition