These Zucchini Oatmeal Snack Bars with Chocolate Chips make a wholesome, gluten-free snack that the whole family will love!
Heads up: This recipe was originally published in 2013. I am updating today with new photos. Enjoy!
I have to start this post by saying how much I love the Internet. I was feeling so alone when I wrote my last post about kids and snacks. Then I read all of your comments and remember: there are others like me. Thank you for reminding me that I am not the only crazy mama who doesn’t want her kid eating Oreos and Capri Suns.
Since we’re on the subject of snacks, I’ve got a good one for you. Here in southwest Ohio we had a coolish spring with lots and lots of rain. Not so good for moms with kids itching to get outside and play in the mud puddles, great for the farmers.For the past few weeks, we’ve gotten entire bags of extra zucchini, summer squash, and cucumbers with our CSA box since their crops have been so good this year. We could have zucchini for breakfast, lunch, and dinner. And we do.
I’ve been roasting zucchini, grilling zucchini, sautéing zucchini, and baking with zucchini. These snack bars are one of my baking creations.They fit the bill for a healthy, real-food snack. They are made without flour or refined sugar, yet taste like sinful zucchini bread. It’s a win!
If you’re worried about your kids getting weird about the green flecks, you can peel the zucchini first and they will be less noticeable. My kids don’t mind as long as they see those chocolate chips. 😉 You also can’t go wrong with a one-bowl recipe. This couldn’t be easier–you dump all of the ingredients into a bowl, mix, and bake. YES.
Zucchini Oatmeal Snack Bars with Chocolate Chips
These Zucchini Oatmeal Snack Bars with Chocolate Chips are easy to whip up in one bowl and are full of nourishing ingredients!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 bars
- 4 cup rolled oats
- 2 cups shredded zucchini or summer squash
- 2 eggs
- 1/4 cup oil
- 1/4 cup milk
- 1/2 cup honey
- 1/2 cup mashed banana (about 1 medium banana)
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 4 tablespoons flaxseed meal
- 1 teaspoon vanilla extract
- 1/2-3/4 cup chocolate chips
- Preheat the oven to 350 degrees. Lightly grease a 9×13 inch baking dish and set aside.
- Combine all ingredients in a medium bowl and mix well. Transfer the mixture to the baking dish and use a spatula or the back of a wooden spoon to press it down into the pan very well.
- Bake in the preheated oven for 20-25 minutes until the top is golden brown. Allow to cool before cutting into squares. These keep best in the refrigerator.
I prefer to use the grater attachment for my food processor to get shredded zucchini. A hand grater works fine as well.
I love freshly grated nutmeg because I love the flavor it lends. If you are pressed for time, skip it and use regular ground nutmeg.
I prefer coconut oil and unsweetened vanilla almond milk. I have also used avocado oil and it works well. Other milks should work fine, also.
- Serving Size: 1 bar
- Calories: 198
- Sugar: 14
- Fat: 7 grams
- Carbohydrates: 30 grams
- Fiber: 3
- Protein: 4
One more thing. These are spectacular warm, right out of the oven. They aren’t quite as snack-bar-like, however, until they fully cool and their texture firms up more. Once cooled, they are chewy, not crunchy.
I haven’t tried freezing these yet, but with all the zucchini I have left in my fridge, I’m pretty sure I’ll be making another batch and putting it in the freezer. I’ll let you know how it turns out! Update: They freeze well! I have frozen a batch and then microwave them as needed. If you don’t use a microwave you can also reheat in the oven. 🙂
You may or may not have noticed, but I love using oats to create delicious and healthy snacks and breakfast ideas! Here are some more of our favorites:
Would you like to save the recipe for Zucchini Oatmeal Snack Bars for later? Here’s an image to save to your Pinterest recipe board! Please let me know if you try these!