If you're looking for a fun and easy way to serve veggies in a more familiar form, these Zucchini Bread Bars are it! Made with simple ingredients like oats, banana, and shredded zucchini, they’re soft, lightly sweet, and perfect for breakfast, snack time, or lunchboxes. It’s a great way to introduce veggies in baked goods your toddler will actually enjoy—no pressure, just real food in a toddler-friendly form!
These Zucchini Bread Bars are especially great during late summer and early fall when zucchini is in abundance, but they’re truly a hit year-round. They’re perfect for busy weekday mornings, packed lunches, or even afternoon snacks when you want something wholesome and satisfying. Plus, they’re a great way to use up those overripe bananas sitting on your counter—bonus!
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Ingredients
These ingredients were chosen to keep the recipe simple, nourishing, and easy to whip up with what you likely already have on hand. Oats and almond flour create a soft, fiber-rich base, while zucchini adds moisture and a veggie boost without overpowering the flavor.
I almost always have a ripe banana lying around, so it’s the perfect natural sweetener and helps bind the bars without added sugar. The optional blueberries or chocolate chips add a fun twist, making these bars feel like a treat while still being packed with feel-good ingredients.
- rolled oats
- almond flour (or oat flour)
- eggs (can use substitutions)
- mashed banana
- vanilla extract
- cinnamon
- baking powder
- baking soda
- salt (optional)
- maple syrup or honey (optional)
- zucchini
See recipe card for quantities.
Instructions
- Preheat oven – Set oven to 350°F (175°C) and line or grease an 9x13 or 8x8-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 (longer for 8x8-inch), or until the center is set and a toothpick comes out clean.
- Cool & slice – Let cool completely before cutting into squares.
Hint: These bars are super versatile—swap the banana for Greek yogurt for a lower-sugar version, or go half and half! Either way, squeeze that zucchini well to avoid a soggy bake.
Substitutions
These are already naturally gluten-free if using gluten-free rolled oats! Here are some other substitutions:
- almond flour → use oat flour or a gluten-free blend, if using wheat flour then use ½ cup instead
- eggs → use 2 tablespoon ground flaxseed + 5 tablespoon warm water (let sit and thicken), or add ¼ cup more banana or yogurt
- banana → swap for ¾ cup plain Greek yogurt or applesauce
- zucchini → try with grated carrot or finely chopped spinach for a veggie twist
Variations
Feel free to change these up and add different mix-ins!
- carrot zucchini bars – add ½ cup grated carrot with the zucchini
- berry bars – use blueberries or raspberries instead of chocolate chips
- nut butter swirl – swirl in peanut or almond butter on top before baking for extra richness
Equipment
You will need a mixing bow, baking dish, and grater to make these!
Storage
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days for maximum freshness.
Freezer: Freeze individual bars for up to 3 months. Wrap them in parchment or store in a freezer-safe bag or container. Thaw at room temp or warm slightly in the microwave for a quick snack!
Tiff's Tip
For picky eaters or toddlers still warming up to green flecks in their food, try cutting the bars into fun shapes using cookie cutters or serving them with a little dip like yogurt or nut butter. You can also call them "banana snack bars" or "breakfast blondies/brownies" to make them sound more exciting—sometimes it’s all in the name!
FAQ
Yes! Use 2 flax eggs (2 tablespoon ground flax + 5 tablespoon water) and let sit for 5 minutes.
You can! Quick oats will make the bars slightly softer and smoother in texture.
Yes! Sub with yogurt, unsweetened applesauce, or pumpkin puree!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Zucchini Bread Oatmeal Bars
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
- 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.
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