Zucchini Bars

These Zucchini Bars are secretly healthy and addictive. You honestly cannot even taste the zucchini and if you struggle with getting in your veggies this one is for you!

5 reasons you NEED to make these Zucchini Bars

1. EXTRA veggies! I know many of you are lacking in the veggie department or hate greens. Baking with greens is a great way to sneak in those extra veggies without really tasting them. You can also use veggies such as spinach to make pancakes or even add them to banana breads which I have on my page as well!
2. Easily Customizable- If you are not a big fan of zucchini you can totally swap this out for another ingredient such as carrot or even banana. Although, I do highly suggest trying zucchini first before you hate on it.
3. Super moist and soft- I know we all hate the word moist, but there is not another word to perfectly describe these bars. Since the zucchinis are already high in water content it is crucial to squeeze out the exess water in them so that the bars do not become soggy.
4. A perfect snack or breakfast option- I know we all have that sweet tooth craving but these bars will satisfy them. It is not overly sweet so they would make for a great breakfast option, but you can add more maple syrup if you want them to be more sweet.
5. Family friendly- Yes, even toddlers and adults love these! I gave some for my baby cousin to try and he absolutely loved them! He didn’t even notice the zucchini.

Ingredients Needed To Make These Zucchini Bars

• Almond Flour– I used almond flour to keep these grain free. I do not recommend using another flour as it will alter the texture.
• Apple Sauce– This adds moisture to the bars. Use banana or pumpkin as an alternative.
• Flax Eggs– Use regular eggs if not vegan.
• Maple Syrup– Depending on how sweet you want the bars add more or less.
• Zucchini– The star of the show. Make sure to squeeze out the excess water with a cheese cloth or paper towel.
• Baking Powder
• Baking Soda
• Vanilla
• Cinnamon

How To Make These Zucchini Bars

1. Preheat oven to 350°F and line or grease an 8×8 baking tray.    
2. Start by grating the zucchini in a large bowl. Once you have grated all the zucchini grab a towel or cloth to strain out the excess water. Wrap the zucchini in the towel and twist it tight.
3. Once you have strained out all of the water place it in a bowl and combine the eggs, apple sauce, vanilla, and maple syrup. Mix well.
4. Then in another bowl add the dry ingredients and mix.
5. Lastly, fold in the wet ingredients into the dry but do not overmix.   
6. Pour the batter into the baking tray and bake for 20-25 minutes or until it passes the toothpick test.    
7. Take it out of the oven and let it cool. Feel free to top it off with some powdered sugar or leave it plain.  

Tips

• Make sure to squeeze out the excess water with a cheesecloth or paper towel. Exess water will cause the bars to be too moist and soggy.
• Store these in an airtight container in the fridge for up to 3-4 days.
• Add chocolate chips or any nuts for extra crunch.