Kristin Cavallari is a TV personality, boss mom and bestselling-author of "True Roots," her latest cookbook which features some of her family-favorite recipes that are gluten, dairy and sugar-free.
Cavallari shared her recipe for zucchini almond butter blondies with Michael Strahan and Sara Haines on "Strahan & Sara."
"Zucchini is actually incredibly moist so if you put it in baked good like these. ...it's really moist, it's delicious and you can't taste it," she said, "I'm all about a hidden vegetable."
With just about five ingredients, this recipe is not only easy to make, Cavallari said, but also a healthy dessert option for kids.
Get the full recipe below!
Zucchini almond butter blondie recipe
Cook time: 30 minutes
1 cup creamy almond butter
1/2 tsp pink Himalayan salt
1/2 tsp baking soda
1/2 cup coconut sugar
1/2 tsp pure vanilla extract (I like to do 1 tsp!)
1/2 cup dark chocolate chips (I love love LOVE Guittard)
1 large zucchini, grated
Preheat oven to 350 degrees F. Line 8×8 baking dish with parchment paper, or grease with coconut oil or butter.
In a large bowl, mix the almond butter, egg, salt, baking soda, coconut sugar and vanilla until combined. Fold in chocolate chips or zucchini. Pour into dish and press down to spread.
Bake for 25 to 30 minutes (mine took 30) or until golden brown and toothpick comes out clean.
Let cool and serve!
Recipe courtesy TRUE ROOTS. Copyright © 2018 by Kristin Cavallari. Published by Rodale Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC. Reprinted with permission.