Zucchini Bars
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My 5-ingredient zucchini bars are a healthy dessert (or sweet breakfast!) you can whip up in about 20 minutes. They’re naturally sweetened, flourless, egg-free, and taste wholesome.
Zucchini bars were one of the sneaky ways my mom would get us kids to eat our veggies! Provided there was some visible chocolate chip action happening on top, we’d scoff them down. Little did we know that they were wholesome and healthy!
Now, my mom’s recipe did use butter and a touch of brown sugar. After testing multiple batches, I landed on a version that’s even more wholesome. Mashed bananas and creamy peanut butter give these bars the perfect texture: moist, chewy, and never crumbly. Using nut butter is a trick I picked up in culinary school to help them bake evenly and hold together beautifully (without eggs!). The result? Bars that feel a little indulgent, thanks to those chocolate chips, but are secretly good for you!
Table of Contents
Why you need to make my zucchini bars
- Perfect texture. These bars stay soft, chewy, and gooey even after cooling.
- Quick and easy. Mix, bake, and enjoy in just 20 minutes.
- Wholesome. Naturally sweetened, flourless, and packed with fiber – yet still feel indulgent thanks to melty chocolate chips.
★★★★★ REVIEW
“My husband and son loved these, and they don’t even like zucchini. They looked and tasted like an amazing treat, and I loved knowing they were eating something healthy. They did not last long. I will have to make a 2nd batch soon!” – Noelle
Key Ingredients
Find the printable recipe with measurements below.
- Rolled oats. Quick oats will also work for this recipe, but they will yield a softer texture. You will need to add an extra tablespoon of oats or oat flour to improve the batter’s consistency.
- Banana. Use a ripe banana to mash easily and provide sweetness for the bars. Bananas can be pretty overpowering, so if you’d like an alternative, try unsweetened applesauce or pumpkin puree. If you do either of those two, please add two tablespoons of maple syrup or coconut sugar for sweetness.
- Peanut butter. Smooth and creamy peanut butter with no added sugar. Not a fan of peanut butter or have an allergy? Swap it out for almond butter, sunflower seed butter or tahini.
- Zucchini. Shredded with moisture removed. You’ll need 1/4 cup (shredded weight), which works out to be about one medium zucchini.
- Chocolate chips. I like dark chocolate chips, but use whichever you like.
Tested recipe variations
Here are some ways I’ve tweaked these bars to change things up, add protein, etc:
- Add spices like cinnamon, nutmeg, or even a touch of ginger.
- Frost them! If I’m feeling fancy, I like to add some cream cheese frosting, brown butter frosting, or a simple powdered sugar glaze over the top.
- Add some protein. Fold through a scoop (1/2 cup) of your favorite protein powder, and each bar will pack in an extra 8 grams of protein.
- Change up the mix-ins. Add fresh berries, nuts, seeds, or chopped chocolate.
How to make zucchini bars
Step 1 – Mix. In a large bowl, add all the ingredients, except the zucchini and chocolate chips, and mix until combined.
Step 2- Fold through the shredded zucchini and chocolate chips.
Step 3- Assemble. Transfer the zucchini batter to a lined baking pan.
Step 4- Bake the bars for 18 to 20 minutes or until a toothpick comes out clean.
Arman’s recipe tips
- Remove the moisture from the zucchini. Once you’ve shredded it, use a cheesecloth, nut milk bag, or even your hands to squeeze out every drop. This is the difference between perfectly baked bars and soggy, undercooked ones (trust me, I’ve been there).
- If you like your bars to be extra gooey, remove them from the oven earlier. They’ll keep setting as they cool, so you still get bars that hold together but with a fudgier bite.
- If you are allergic to oats, swap them for quinoa or buckwheat flakes. Both will work beautifully, though expect a slightly nuttier flavor and a bit more chew- I’ve tested both and love them.
- Cut the bars once they have completely cooled. This prevents the bars from falling apart and helps you achieve clean cuts.
Frequently asked questions
Wash and dry the zucchini, then trim the ends. Use the large-hole side of a box grater to shred it over a bowl. If you want to save time (or have a lot to shred), a food processor with a grating attachment works just as well- I use this method when I’m making multiple batches.
Yes- as long as you use certified gluten-free oats. I always keep a bag of Bob’s Red Mill gluten-free oats on hand so these bars are completely gluten-free for celiac friends and family.
Storage instructions
To store. Place leftovers in an airtight container in the fridge for up to 5 days.
To freeze. These bars are freezer-friendly. They can be stored in the freezer for up to 2 months. Wrap the bars in parchment paper or food wrap to prevent them from sticking to each other.
✅ Nutrition reviewed
Since these bars discuss dietary alternatives and health tips, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Zucchini Bars
Video
Ingredients
- 2 cups Rolled oats * See notes
- 1/2 cup peanut butter * See notes
- 1 1/4 cups banana mashed
- 1/4 cup zucchini shredded and moisture squeezed out
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, add the oats, mashed banana, and peanut butter and mix well. Fold in the chocolate chips and shredded zucchini.
- Transfer the zucchini bar batter into the lined pan and spread using a rubber spatula. Top with extra chocolate chips and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the zucchini bars to cool in the pan completely, before slicing up into 8 bars.
Notes
- Gluten-free: Use certified gluten-free oats (I like Bob’s Red Mill).
- Peanut butter sub: I’ve used almond butter or cashew butter.
- Nut-free: Use tahini or sunflower seed butter instead of peanut butter.
- Leftovers: Store the bars in an airtight container in the fridge for up to 5 days. For longer storage, freeze them (wrapped to prevent sticking) for up to 2 months. Thaw in the fridge or microwave for 30 seconds to make the chocolate chips melty again.
These were incredible!!!
Zucchini im cookies. Never heard of that before. So creative.
Haven’t tried recipe yet but it does seem easy to prepare and delicious.
LOVE these are gluten free! and uses the extra zucchini from the garden.
This looks tasty. I should try this out on the family.
Ignore
my question.. just read you can sub
Have you tried subbing sun butter for peanut butter allergy peeps? I don’t want to buy almond butter if I can use the sun butter.
My husband and son loved these, and they don’t even like zucchini. They looked and tasted like an amazing treat, and I loved knowing they were eating something healthy. They did not last long. I will have to make a 2nd batch soon!
😀 That is what I like to hear! 🙂
I have struggled to find keto desserts that don’t taste like keto desserts. Just made the keto version of these and the search has ended. They are amazing!! Sooo delicious!
Aw thank you!
YES something healthy, delicious, and sweet that includes almond flour! Zucchini is a freaking bomb ingredient and I miss baking with it. These bars are a wonderful way to start!
How about sugar free recipes for diabetics? Have several friends who are diabetics so when I have to take stuff to meetings I can take something they can eat.
You would be best to run it by a medical professional.
This is not keto friendly.
Did you check out the recipes and content? There is a clear and evident keto option. Enjoy