Recipe Remix: Gluten-Free Zucchini Carrot Apple Bars

Hi Friends-

Happy Monday. It’s been a while since I did a recipe remix so I thought it was about time. Last September, I posted these Zucchini Carrot Apple Muffins. I’m not exaggerating when I say that these the best muffins I’ve ever made. I love a good banana muffin, but these muffins are a bit unique, packed with flavor, and healthy!

I had plans to make them again when I got the idea to change them up a bit. With some very minor changes, I made them gluten-free and they can EASILY be made vegan with a flax egg. I also decided to make them in bar form just to change things up a bit.

I shredded, mixed, spread and baked…and crossed my fingers they would turn out well!

And they did. The gluten-free version has a bit of a grainer texture because of the oat flour, but the taste is still delicious!

Here’s the original recipe:

Zucchini Carrot Apple Muffins

by Lindsay L

Prep Time: 10 min

Cook Time: 25 min

Keywords: bake muffins breakfast snack healthy vegetarian apple zucchini fall summer


Ingredients (12 muffins)

  • 2 c white whole wheat flour
  • 1 medium zucchini
  • 1 large handful of baby carrots (approx. 10-15)
  • 1 medium apple, cored and quartered
  • 1 egg
  • 1/3 c sugar
  • ¼ c honey
  • 1 tsp vanilla
  • 1/3 c unsweetened applesauce
  • 2 Tbsp vegetable/canola oil
  • 1 ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground ginger


1. Preheat oven to 350 F. Grease or line muffin tins.

2. Grate zucchini, apple and carrots (or use a food processor). Place in a towel and wring out the excess water. You should have just over 2 cups shredded fruits and veggies.

3. In a medium-sized bowl, combine the egg, vanilla, sugar, honey, applesauce, oil and grated fruits and veggies.

4. Stir in the flour, cinnamon, ginger and baking soda until just combine.

5. Scoop into muffin tins and bake for 25 minutes or until a toothpick is inserted and comes out clean.

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Here are the changes I made:

- I used 1 cup chickpea flour and 1 cup oat flour instead of the whole wheat flour.
– I used brown rice syrup instead of honey
– I used 2 large carrots (peeled) instead of baby carrots
– I spread the batter in a greased 9×13 pan instead using muffin tins.

Like I said, to make these vegan, just use a flax egg  instead of the regular egg. If you want thicker bars, use a smaller pan.

I have a slight preference for the muffin version, but both taste great!



About Lindsay

Lindsay Livingston is a Registered Dietitian from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!


  1. These look fantastic!! I may have to make these soon (Just made your almond, cherry no bake cookies….but with a few modifications..they turned out delicious!).
    Gina (The Candid RD) recently posted..Chocolate, Almond, and Dried Plum No-Bake Cookie Bites

  2. Hey Lindsay! Those muffins truly look amazing. I’m thinking I need to try making these sometime in the near future. Keep the awesome recipes coming! They’re always fun to see.

    Wishing you the best. katie
    Katie @wishandwhimsy recently posted..Sweet Basil & A Healthy Tuna Salad.

  3. These look so good! I’ve been meaning to make my apple-carrot muffins again… maybe I’ll toss in some zucchini too! Great idea.
    Laura @ Sprint 2 the Table recently posted..Raw Bulgur Breakfast Bowl + A Giveaway

  4. i’ve never made zucchini muffins or bars or anything, but this recipe looks really good and i do love zucchini!!
    Linz @ Itz Linz recently posted..Dancing Shoes

  5. I love adding zucchini to baked goods…adds the perfect amount of moistness! I’m making these for my mom soon…I think she’d love these with her morning tea!
    Parita @ myinnershakti recently posted..A Roasted Veggie Kind of Weekend

  6. Both of those sound incredibly tasty!! Do you think the second version would work in muffin form too?? I’ve been staying away from wheat right now because I think I may have a sensitivity to it…so sad.
    Lindsay @ In Sweetness and In Health recently posted..Random Monday Musings

  7. Oh my…I might just have to run out to the store today to get ingredients for these. They look to die for! Thanks for the sweet recipe :)
    Lily recently posted..Crunchmaster Crackers Giveaway

  8. these look delicious! i think i’m with you on the muffin over bar preference. most foods are better in muffin form in my opinion! :)
    sarah @ sarah learns recently posted..something new – morel mushrooms

  9. EA-The Spicy RD says:

    Great muffin/bar recipe-can’t wait to try it out! I’m intrigued by the oat/chickpea flour combo too. Everything I bake is gluten-free, but somehow I’ve never used oat flour (only oats) in my recipes. Looks delicious!

    • chickpea flour is really the only GF flour i have since i’m not GF…but i’ve been too nervous to try using 100% chickpea flour in baked goods, so i just put some oats in the food processor to make oat flour for 1/2, use chickpea flour for the other half and then sometimes add whole oats as well!

  10. oh yum! Yep these look good :) Thanks for the recipe!
    Sarah recently posted..Saturdays Are For Long Runs..

  11. ooooooh! These look good!
    Kierston recently posted..Clean & Jerks and Sticking to It!

  12. I really hope my garden produces lots of zucchini this year because I have been itching to bake with it! These look great and seems like a delicious combo!
    Lindsay @ Fuel My Family recently posted..Its All Over Now

  13. I have NEVER made zucchini muffins or bread but ALWAYS want to! This is on my must try list!!
    jobo recently posted..Spreading the barre n9ne passion!

  14. Yummm! Your photo skills are awesome, Lindsay! Pinning now :)
    Ericka @ The Sweet Life recently posted..Exercise Judgment

  15. Perfect way to sneak in some extra veggies into the day. The muffins look awesome. I’m on a total muffin kick lately. I can’t stop! haha
    Kammie @ Sensual Appeal recently posted..Chocolate Almond Muffins

  16. Yum! I need a kitchen to cook these in stat!
    Alex @ therunwithin recently posted..The Day has Come!

  17. These muffins look so fantastically yummy, Lindsay! I love your addition of zucchini and carrots, neither of which I’ve baked with (except for carrot cake) before. Thanks for inspiring me to try something new!

  18. these sound and look amazing
    surlykitchen recently posted..Lipstain: My New Obessison and Spring Pick

  19. These look incredible! I cannot wait to try the recipe – thanks!
    Jordan@almondjay recently posted..Recharge

  20. Yum! :) I always forget about making zucchini muffins but they are one of my favorites!
    Abby @ Abz ‘n’ Oats recently posted..thursday things

  21. Yum! These look great!
    Matt @ The Athlete’s Plate recently posted..T-Minus 6 Days

  22. These look so moist! I dabbled a bit in gluten free baking last summer, and I think I actually have a bag of chickpea flour somewhere… I should give these a try!
    Liz (Little Bitty Bakes) recently posted..Oatmeal Chocolate Chip Cookies {CHOrific Recipes}

  23. These look so yummy girl! I love the combo of zucchini and carrot together, what a smart idea. I am totally all over this recipe. :)

  24. I LOVE THIS to **sneak** extra veggies into (waitforit:)) me.
    Miz recently posted..It’s BADMINTON time, Baby!

  25. Omigosh these muffins (and bars) look so delicious!! I love the idea that a healthy muffin can be so packed full of fruits and veggies! And yay for the GF option! Can’t wait to make these!
    Emily @ Glitz Glam Granola recently posted..GGG Restaurant Review: Serendipty 3

  26. These sound great! I can’t wait to try this recipe! :)
    Courtney @ Fitness With A Fork recently posted..Take Your Lunch Friday

  27. Lookin’ good! We just happen to have fresh zucchini from the garden—in abundance. I bet these will freeze well also. Thanks for your re:recipe. Be well!


  1. […] to Lindsay L. for her inspiring recipe of Zucchini Carrot Apple Bars that prompted our recipe […]

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