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–+ servings
zucchini bread oatmeal bars

Zucchini Bread Oatmeal Bars

These zucchini bread bars are the perfect way to use up ripe bananas and extra zucchini while adding in some veggies. Naturally sweetened, soft-baked, and full of fiber, they’re great for breakfast, snack time, or lunchboxes—with the option to add chocolate chips or blueberries for added fun!
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Prep Time 10 minutes
Course Breakfast
Cuisine American
Servings 12 bars (depending size)

Equipment

Ingredients
  

  • 1 cup grated zucchini about 1 large zucchini, excess moisture squeezed out
  • 1 cup rolled oats GF if needed
  • 1 cup almond flour or oat flour
  • 2 eggs
  • 2 tablespoon maple syrup or honey optional
  • 1 cup mashed banana about 2 large bananas; can sub Greek yogurt for higher protein
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • ¼ cup blueberries or chocolate chips optional mix-in

Instructions
 

  • Preheat oven – Set oven to 350°F (175°C) and line or grease an 9x13-inch baking dish.
  • Prep zucchini – Grate zucchini and squeeze out excess moisture using a clean towel or paper towels.
  • Mix wet ingredients – In a large bowl, whisk together the mashed banana (or yogurt), eggs, vanilla extract, liquid sweetener (if using), and zucchini.
  • Add dry ingredients – Stir in the rolled oats, almond or oat flour, cinnamon, baking powder, baking soda, and salt until well combined.
  • Fold in mix-ins – Gently stir in the blueberries or chocolate chips, if using.
  • Bake – Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until the center is set and a toothpick comes out clean.
  • Cool & slice – Let cool completely before cutting into squares.
Keyword breakfast, dairy-free, gluten-free, meal prep, oatmeal, toddler friendly, veggie-packed
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