Triple-Berry Zucchini Breakfast Bars
These Triple-Berry Zucchini Breakfast Bars are moist, naturally sweetened, and packed with wholesome ingredients—perfect for a quick, nutritious grab-and-go breakfast or snack!
Servings: 9 servings
Ingredients
- 1 cup grated zucchini squeeze out excess moisture
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil melted
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mixed berries blueberries, raspberries, strawberries
- 1/4 cup chopped nuts optional
Instructions
Prepare the Zucchini
- Begin by grating fresh zucchini using a box grater or food processor. Once grated, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to prevent soggy bars.
Mix Dry Ingredients
- In a large mixing bowl, combine the rolled oats, almond flour, baking powder, baking soda, and salt. Stir until well mixed.
Combine Wet Ingredients
- In a separate bowl, whisk together the honey or maple syrup, melted coconut oil, and vanilla extract. Once smooth, add the grated zucchini, folding it gently into the mixture.
Bring It All Together
- Pour the wet ingredients into the dry ingredients bowl and mix until just combined. Be careful not to overmix. Gently fold in the mixed berries and chopped nuts if using, distributing them evenly throughout the batter.
Bake to Perfection
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it. Spread the batter evenly into the pan, smoothing the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The bars should be golden on top with a slightly firm texture.
Cool and Slice
- Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment paper edges and slice into squares or bars.
Equipment
- Box grater
- Mixing Bowls
- 8x8-inch baking pan
- Parchment Paper
- Spatula
- Wire Rack
Notes
- Be sure to squeeze out all excess moisture from the zucchini to avoid soggy bars.
- Use fresh or frozen berries; toss frozen berries in a little flour to prevent color bleeding.
- Customize sweetness by adjusting honey or maple syrup to your taste preference.
- For a nut-free version, omit the nuts or substitute with seeds like pumpkin or sunflower.
- Store bars at room temperature for up to 3 days, refrigerate for a week, or freeze for up to 3 months.