Zucchini Breakfast Bars
Recipe type: Breakfast
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 24
Zucchini Breakfast Bars
  • 4 cups shredded zucchini
  • 1 tsp salt
  • 1½ cups date paste
  • ½ cup almond butter
  • ½ cup applesauce
  • 2 tbsp ground flaxseed (flax meal) plus 6 tbsp water
  • 2 tbsp water
  • 1 tsp vanilla
  • ½ tsp ground nutmeg
  • 2 tsp cinnamon
  • 260 g oat flour=2 cups +2tbsp
  • 1 tsp baking soda
  • 1½ cups rolled oats
  • 1 cup flaked coconut
  • 1 cup raisins, soaked
  • *Alternative add-ins: chocolate chips, cubed apples or pears, or a cup of fresh berries
  1. Preheat oven to 350 degrees, and line an 8x12 pan with parchment paper
  2. Place shredded zucchini into a colander. Sprinkle with salt, and let sit for about 30 minutes. This will release excess moisture from the zucchini. Squeeze out excess moisture. If using frozen shredded zucchini, thaw, and skip the salting step. Add salt directly to batter.
  3. Add apple sauce, vanilla, almond butter, and date paste to a mixer.
  4. Mix dry ingredients in another bowl, and gradually add into wet mixture, alternating with zucchini.
  5. Fold in raisins
  6. Pour mixture into prepared 8x12 pan, dividing into an additional 8x8 pan if you'd like the bars to be thinner (the batter is thick, and can be divided into 1 large and 1 smaller pan if desired. We put it all in the 8x12 pan). Be sure to adjust baking time if dividing.
  7. Bake for about 30-40 minutes, until knife inserted comes out clean
  8. Let cool for 15 minutes, remove from pan and cut
  9. Can be frozen, or serve with freshly toasted coconut.
115 mg of potassium, 8 % iron, 3% calcium, 2% Vitamin C based on 24 bars
Nutrition Information
Serving size: 1 bar Calories: 193 Fat: 6.6 g Saturated fat: 2.5 g Carbohydrates: 22.4 g Sugar: 5.3 g Fiber: 4.3 g Protein: 5.7 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at http://www.gardenfreshfoodie.com/healthy-desserts/zucchini-breakfast-bars/