Oatmeal Zucchini Snack Bars
If you need a healthy, gluten free snack idea, look no further than these Oatmeal Zucchini Snack Bars! They’re wholesome and whole grain with rolled oats, plenty of zucchini and dark chocolate chips!
My kids are back in school, so I’m trying really hard to find healthy snacks for them that aren’t out of a bag. Of course I give them some packaged snacks, but I don’t want everything they put in their mouths to be processed food.
These Oatmeal Zucchini Snack Bars fit the bill perfectly. 🙂
These healthy zucchini bars are something really special. They’re packed with so many wholesome ingredients including rolled oats, zucchini, banana and almond butter. The bars are flourless too, making them a great gluten-free option.
These zucchini and banana provide the moisture needed to make these bars nice and soft, and the oats are the perfect chewy contrast.
Customize this recipe
These zucchini oatmeal chocolate chip bars can be customized so many different ways. I chose to use maple syrup as my sweetener because it’s unrefined and I love the flavor. You can certainly use coconut sugar, honey or your sweetener of choice.
I used coconut oil in this recipe, but it may be subbed out with canola oil.
I used unsweetened almond milk here, but you can certainly substitute that with whatever you have on hand.
Recipe Notes:
- Bars keep well for 3-4 days at room temperature stored an air tight container. You may also refrigerate them and reheat before serving if desired.
- If you like your zucchini bars with chocolate chips the way I do, be sure and add them! I like to use Guittard extra dark chocolate chips, but you can use dairy free if you’re lactose intolerant.
- Change up these bars by using walnuts, coconut or dried fruit!
More healthy snack ideas:
- Blueberry Almond Chia Energy Bites
- Homemade Fruit on the Bottom Yogurt Cups
- Blackberry Snack Cake
- Peanut Butter Banana Chocolate Chip Oat Bars
- Peanut Butter Banana Oatmeal Cookies
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Oatmeal Zucchini Snack Bars
Ingredients
- 2 large eggs
- 1/2 cup maple syrup or your favorite sweetener
- 1/4 cup coconut oil melted and cooled slightly (or use your favorite oil)
- 1/3 cup almond butter
- 1 large banana mashed (about 1/2 cup)
- 1/4 cup unsweetened almond milk or your favorite
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 cups grated zucchini (1 lb. or about 2 medium)
- 4 cups old fashioned rolled oats
- 1/4 cup dark chocolate chips use dairy free if lactose intolerant
Instructions
- Preheat the oven to 350 degrees and spray a 9×13″ baking dish with cooking spray.
- In a large bowl, whisk together the eggs, maple syrup and coconut oil until well combined.
- Whisk in the almond butter, mashed banana, almond milk, and vanilla until incorporated, then whisk in the baking powder and salt.
- Stir in the grated zucchini until combined.
- Add the oats and dark chocolate chips and stir until well incorporated.
- Pour the batter into the prepared pan and spread evenly. Bake on the middle rack of the oven for 20-25 minutes or until golden brown and set. Remove from heat and cool on a wire rack.
- Cut into bars, serve and enjoy!
Notes
- Bars keep well for 3-4 days at room temperature stored an air tight container. You may also refrigerate them and reheat before serving if desired.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
36 Comments on “Oatmeal Zucchini Snack Bars”
Looks delish!
Thank you! They’re delicious and healthy. Win-win!
Love the use of zucchini and oats in a snack bar – quite creative! Plus honey and chocolate chips and shredded coconut – I would eat this for dessert any day! 🙂
I was all over the recipe when I saw it, and these do make a great dessert, too!
How creative Marcie! I have never seen oatmeal snack bars made out of zucchini. Sounds healthy and delicious! Thanks for sharing. 🙂
I wish I could take all the credit for this, but I just followed a great recipe — I just know what I like! Thanks, Anne!
I just absolutely love that there is zucchini in these! That’s crazy awesome.
It is awesome, because zucchini is awesome!
I want to try these so badly, but I’ve run out of honey as well… and I never have maple syrup on hand :((( Adding these to my bucket list anyways, they’ll be a super handy snack when I have to go back to school 😉
Running out of honey is a bad thing! Honey is more necessary than maple syrup because its stickier and holds things together better, like these granola bars. Luckily I had half the amount! Have a great day!
These would be perfect before or after work-out snack for childless folks like me! Love it!
Yea, they are! You don’t need children to make these — I would make them just for myself!
I was worried that they wouldn’t hold together too well but they did fine! Great recipe, Liz!
I love maple syrup, too! It does taste great in these!
Love the idea of adding zucchini to a granola bar! I never thought of it but it’s an awesome idea. Definitely have to keep that in mind. 🙂
I had never thought of it either before, but as much as I love zucchini, I had to give it a try!
Another one I have bookmark, quite healthy..
These bars are healthy and tasty!
They are just what you said — satisfying and nutritious. They’re so wholesome! I especially love using maple syrup as the flavor adds so much to baked goods!
going to try these–but will take out the canola oil–and swap for coconut oil!! so much more healthy and more coconut flavor!! great recipe
Definitely! I’m going to try them with coconut oil soon too!
What a fantastic way to use zucchini! I always seem to be lower than I think on honey too, but I actually like maple syrup better.
I like maple syrup a lot better, too — the flavor is my favorite!
You are invited to share this with Show Your Stuff:
http://juliejewels1.blogspot.com/2013/08/show-your-stuff-91.html
These make me wish I has more zucchini! So healthy and delicious!
Oops. Meant to write “had.”
I’m thinking these would probably work with grated carrot or even sweet potato, and I will probably try that out soon!
This looks like the perfect school snack! Thanks for linking up with What’s Cookin’ Wednesday!
They were great for snacks and breakfast! I certainly ate my fair share. Thanks for hosting, Karly!
Thanks, Maria! They really were delicious and healthy. I ended up eating them for breakfast a couple of days and I was bummed when they were gone. I will definitely be making more!
I made these and they were very tasty and a good way to use up some of my overabundance of zucchini. I used a lightly oiled stoneware baking sheet to bake (no parchment needed — I was out), used coconut oil instead of canola, and added some sunflower, pumpkin, and chia seeds, along with some hemp hearts. I used dried cherries instead of chocolate chips. My three-year-old really liked them!
Good to know that parchment paper isn’t needed — I will just oil the baking sheet next time. Your variation sounds delicious, and I would use coconut oil instead now too — I’m hooked on the stuff! Thank you for the feedback!
Dear Marcie, I love this idea! What a wonderful and delicious snack. xo, Catherine
Thank you, Catherine! 🙂
When I made these they were delicious but mushy. Zucchini needs rung out first to avoid.
I’m really sorry these turned out mushy for you, Alison! I didn’t feel that these were mushy, but wringing out the excess moisture in the zucchini is definitely the thing to do to prevent that from happening again. I appreciate your feedback!