Zucchini Bars

These zucchini bars are a quick and healthy 5-ingredient treat you can enjoy for breakfast or dessert. They’re naturally sweetened, flourless, egg-free, and bake in 20 minutes. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 251kcal

Author Arman Liew

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.

Video

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.

Nutrition