Desserts Grains Vegan/Plant based Recipes

Lucia’s Zucchini Bars

Lucia Tiffany MPH October 10, 2021

0 213 1 minute read

These chewy bars are very satisfying for a breakfast, or to stick in a brown bag lunch, or even to serve as dessert, maybe with a bit of blended frozen fruit ice cream on top! Serve with fresh fruit, or spread with a little nut butter, or crumble into a bowl and eat with milk! Lots of things you can do with these bars and you won’t even notice they have so much zucchini in them!

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4 from 1 vote

Lucia’s Zucchini Bars

Chewy, easy to make bars using that ubiquitous summer crop, zucchini!

Course Breakfast, Dessert

Cuisine GF, Vegan, vegetarian

Keyword zucchini, zucchini bars

Prep Time 10

Cook Time 55

Servings servings

Calories 125kcal

Author Lucia Tiffany MPH

Ingredients

2 ½ cups oats OF rolled
2 tsp. Featherweight Baking Powder or Rumford non-aluminum baking powder
1 tsp. Ceylon Cinnamon
1 ½ cups zucchini (shredded and Measure after pressing out all the juice, about 4 cups before that)
1 ½ cups dates pitted
1 tsp. vanilla
⅔ cup soy milk, can be vanilla flavored
¾ tsp. salt

Instructions

Preheat oven to 350°F..
Grind the rolled oats lightly in the blender to make flour (over grinding will prevent bread from baking through).
Pour the oat flour into a mixing bowl.
Add the baking powder and cinnamon and mix thoroughly.
Place the zucchini into the bowl with the flour mixture.
Place the dates, vanilla, and soy milk into a blender and blend until fairly smooth.
Pour liquid into bowl with the zucchini and flour and mix well.
Pour the mixture into an 8.5″ springform mold pan or 8.5×4.5 silicone bread pan, or lightly greased 9″ pie dish.
Bake for 55 minutes.

Notes

Variations:
1. Replace cinnamon with 1/2 tsp. ground coriander + pinch of star anise + 1/4 tsp cardamon.
2. Add 1/2 tsp. ginger powder. or 1 tsp. finely minced fresh ginger.