I first discovered zucchini bars during a summer trip to my grandmother’s farm in Vermont. The verdant landscape was dotted with zucchini plants in full bloom, their dark green fruits hanging heavy on the vines. That summer, zucchini was abundant, and we found creative ways to incorporate it into nearly every meal. One day, while experimenting in the kitchen, my grandmother whipped up a batch of zucchini bars. The subtle zucchini flavor combined with the sweetness of bananas and the rich, nutty taste of peanut butter was nothing short of magical. It quickly became a family favorite.
Fast forward a few years, and I decided to give the recipe a gluten-free twist. My friend Sarah, who has a gluten intolerance, was coming over for brunch, and I wanted to make sure she could enjoy the treat without any worry. After a few tweaks, I replaced the regular oats with gluten-free rolled oats, and the result was a deliciously moist and chewy bar that everyone could enjoy. The addition of chocolate chips was a no-brainer—because, let’s face it, who doesn’t love a bit of chocolate in their snacks?
What I love most about this recipe is its simplicity and versatility. You can easily swap out the peanut butter for any nut or seed butter of your choice, making it allergy-friendly. And if you have extra zucchini from your garden or a bunch of overripe bananas on your counter, this is the perfect way to use them up. These zucchini bars are not just a snack; they’re a delightful blend of wholesome ingredients and nostalgic flavors that bring back fond memories of sun-soaked days on the farm.
I hope you enjoy making and devouring these zucchini bars as much as I do. They’re perfect for a quick breakfast on the go, a healthy afternoon snack, or even a light dessert. Give them a try and let me know what you think!
How to Make Zucchini Bars
Ingredients:
- 1/2 cup peanut butter (or any nut/seed butter)
- 1/4 cup shredded zucchini, moisture squeezed out
- 2 cups gluten-free rolled oats
- 1 1/4 cups mashed banana
- 1/2 cup chocolate chips
Directions:
Preheat your oven to 350°F. Line an 8 x 8-inch pan with parchment paper and set it aside.
In a large bowl, mix the oats, mashed banana, and peanut butter thoroughly. Add the chocolate chips and shredded zucchini, folding them into the mixture.
Spread the batter evenly in the prepared pan using a rubber spatula. Sprinkle some extra chocolate chips on top.
Bake for 18-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the zucchini bars to cool completely in the pan before slicing them into 8 bars.
FAQs:
Can I use regular oats instead of gluten-free rolled oats in this recipe?
Yes, you can use regular oats instead of gluten-free rolled oats. However, if you need to follow a gluten-free diet, make sure to use certified gluten-free oats to avoid any cross-contamination.
What can I use as a substitute for peanut butter in this recipe?
You can substitute peanut butter with any other nut or seed butter, such as almond butter, cashew butter, or sunflower seed butter. Each alternative will give a slightly different flavor to the zucchini bars, so choose one that you enjoy.
How do I ensure the shredded zucchini does not make the bars too moist?
To prevent the shredded zucchini from making the bars too moist, squeeze out as much moisture as possible before adding it to the mixture. You can use a clean kitchen towel or paper towels to press out the excess water.
Can I add any other ingredients to these zucchini bars?
Absolutely! You can customize your zucchini bars by adding ingredients like chopped nuts, dried fruits, or a sprinkle of cinnamon. Additionally, experimenting with different types of chocolate chips, such as dark or white chocolate, can also enhance the flavor.
How should I store these zucchini bars and for how long?
Store the zucchini bars in an airtight container at room temperature for up to 3 days. If you want them to last longer, keep them in the refrigerator for up to a week, or freeze them for up to 3 months. Make sure to separate the layers with parchment paper to prevent sticking.
Zucchini Bars
Ingredients
- 2 cups gluten-free rolled oats
- 1/4 cup shredded zucchini moisture squeezed out
- 1 1/4 cups mashed banana
- 1/2 cup peanut butter or any nut/seed butter
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350F. Line an 8 x 8-inch pan with parchment paper and set it aside.
- In a large bowl, combine the oats, mashed banana, and peanut butter, mixing thoroughly. Fold in the chocolate chips and shredded zucchini.
- Spread the batter evenly in the prepared pan using a rubber spatula. Sprinkle some extra chocolate chips on top.
- Bake for 18-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the zucchini bars cool completely in the pan before cutting them into 8 bars.
