Chocolate Chip Zucchini Bread Bars
Healthier baked treat with zucchini
Servings: 16 small bars
Equipment
- 8-inch square baking pan
Ingredients
- 1 cup quick-cooking rolled oats see how to sub with regular rolled oats in the post above
- 1/3 cup whole wheat or 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 1/2 tsp cinnamon
- 1 very ripe banana or 3/4 cup unsweetened applesauce
- 1 large egg
- 1/4 cup avocado or vegetable oil
- 1/4 cup maple syrup or honey
- 1 cup grated zucchini
- 1/4 cup mini chocolate chips or 1/3 cup regular-sized chocolate chips
Instructions
- Preheat oven to 350 degrees. Line an 8-inch square cake pan or baking dish with parchment or grease with oil.
- In a medium-sized bowl, whisk together oats, flour, baking powder, baking soda, salt, and cinnamon until combined.
- In a large bowl, mash the banana then stir in egg, oil, and maple syrup. Squeeze grated zucchini in a kitchen towel or paper towel to remove most of the excess water. Stir in zucchini.
- Add dry ingredients and chocolate chips to the wet ingredients and mix until just combined. Pour batter into prepared pan and smooth the top to make it level. Sprinkle on some additional chocolate chips if you'd like.
- Bake until lightly golden around the edges and cooked through in the center, about 18 to 25 minutes. Cool completely then cut into 9 large squares or 16 small squares. Store bars in an airtight container at room temperature for up to 2 days or in the fridge for 5 days.
Notes
For a Double Chocolate Zucchini Bread Bars, instead of the 1/3 cup of flour in the recipe above use 1/4 cup flour and 2 Tbsp of unsweetened cocoa powder.
If the banana you use is large or very ripe, you may need to bake these bars for longer. Test the center with a toothpick or knife to make sure it isn't too wet in the center.