Zucchini Bread Oatmeal Bars
These zucchini bread oatmeal 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!
Equipment
- grater
- 9x13-inch baking dish
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
- Set oven to 350°F (175°C) and line or grease an 9x13-inch baking dish.
- Grate zucchini and squeeze out excess moisture using a clean towel or paper towels.
- In a large bowl, whisk together the mashed banana (or yogurt), eggs, vanilla extract, liquid sweetener (if using), and zucchini.
- Stir in the rolled oats, almond or oat flour, cinnamon, baking powder, baking soda, and salt until well combined.
- Gently stir in the blueberries or chocolate chips, if using.
- 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.
- Let cool completely before cutting into squares.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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