These high fiber Zucchini Oat Bars are naturally sweetened with dates. Top them with peanut butter for a quick, kid-friendly breakfast or snack!
Hi friends!
Allow me to introduce you to this Zucchini Oat Bars. They’re my new favorite snack. Last weekend I found myself with a plethora of zucchini that needed to be used up so I decided to do some experimenting. I’ve been wanting to make a baked good using dates for a while now. I use dates often in things like energy balls, but I haven’t ever used them in baking. Since I had my sights set on a higher fiber bar, it seemed like the perfect time to use them.
The combination of oats, dates and ground flaxseed give these Zucchini Oat Bars a good amount of fiber per serving. Plus I packed a whole cup of zucchini in there so they’ll be perfect for summer when gardens and farmers markets are overflowing with zucchini.
Zucchini Oat Bars
Let me just say right off the bat that these bars are not overly sweet. In fact they’re not all that sweet at all so if you’re looking for something more dessert-like, you’re gonna want to add some sugar or maple syrup to this recipe. However, since they’re naturally sweetened, with just a few chocolate chips, I’m happy to serve them to my kids for breakfast or at snack time.
They’re fairly low in fat, so you could add a smear of peanut butter to the top, or even mix some peanut butter into the batter for a dose of added fats. And these bars are moist…so definitely store them in the fridge so they don’t get moldy.
Here’s how you make them:
PrintZucchini Oat Bars
These high fiber Zucchini Oat Bars are naturally sweetened with dates. Top them with peanut butter for a quick, kid-friendly breakfast or snack!
Ingredients
1.5 cups rolled oats
3/4 cup medjool dates (pitted and roughly chopped – approx 5–7 dates)
2 eggs
1 cup shredded zucchini (excess water removed)
1/4 cup oil (i use avocado oil)
1/4 cup ground flaxseed
1/4 cup applesauce
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking soda
1/2 cup chocolate chips (or more if desired)
Instructions
- Place the oats and dates in a food processor and process until well chopped.
- Add remaining ingredients (except chocolate chips or other mix-ins) and process until smooth.
- Add chocolate chips (or other mix-ins) and pulse a few times to mix.
- Pour into 9×9 pan lined with parchment paper and bake at 375 for 22-27 minutes.
- Let cool at least 15 min in the pan before cutting. Store in the fridge.
Notes
You could sub raisins, craisins, dried blueberries, shredded coconut etc for the chocolate chips if you want.
You could also mix in some peanut butter or hemp seeds to add some healthy fats.
If your dates are not super soft and squishy, soak them in hot water for 10 min before using.
I’m just so in love with these guys. And the food processor helps chop up the shredded zucchini even further so my kids pretty much just focus on the fact that they’re eating something with a few chocolate chips in it and they’re happy.
Be sure to pin this recipe to save it for summer! And let me know if you try it!
Enjoy!
–Lindsay–
I was out of ground flaxseed so I used ground chia seeds.Since is I’m trying to take our sugar consumption down even more, I was looking forward to trying these. Plus, I had a lot of zucchini left over from burning myself out on spirals. Made them with my 9yo. Very easy, moist, and flexible. Thanks for sharing!
★★★★
so happy to hear it!!
I made these as written, except I used grapeseed oil. They are delicious! I can’t wait to serve them at my Mother’s Day brunch tomorrow for my mom who is gluten-free and dairy-free 🙂 I am sure my three year old will love them too.
★★★★★
yay! hope they were a hit!
Can I make these without using egg?
you could try replacing the ground flax with oats and then making two flax eggs for the eggs
I made these with my two year old last night. They were fun to make and tasted delicious!
yay! glad to hear it!
I made these last night. I love them! It’s great that they aren’t too sweet – easier to top with almost anything! I’m trying almond butter today! Will definitely remake! Thanks for sharing Lindsay!!
★★★★★
yay! so happy you liked them. I just made a batch today!
I love how adaptable all of your recipes are. I used coconut oil, subbed a banana for the applesauce, added 2 Tbsp of honey and skipped the chocolate chips. These are unreal. So good. They are a solid second place (first being your pumpkin gingerbread muffins, third being the lentil banana muffins.)
★★★★★
Planned on making these only to discover I have no dates. What would suggest as a substitute?
You could try subbing some sugar or maple syrup…or a mashed banana. something for sweetness
Could I freeze these?? Love that they’re a healthy option for using up my zucchini!
yep!
So yummy! Cake-y but with the flavour of an oatmeal chip cookie. Both my 3 & 2 year olds approved. 🙂
★★★★★