Description
These moist bars hide flecks of tender zucchini among pockets of dark chocolate, warmed by cinnamon and sweetened with maple and coconut sugar. Whole wheat and oats add hearty texture to every gooey, wholesome bite.
Ingredients
- 1 cup grated zucchini squeezed dry
- 1 1/2 cups whole wheat flour
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- In a large bowl combine whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, and coconut sugar.
- In a separate bowl whisk together eggs, maple syrup, applesauce, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the grated zucchini and dark chocolate chips until evenly distributed.
- Spread the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25 to 30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan before lifting out and slicing into squares.
Notes
- Use finely grated zucchini squeezed dry to prevent excess moisture.
- For a moister texture, increase applesauce by one tablespoon.
- Store bars in an airtight container at room temperature for up to three days.
- You can substitute dark chocolate chips with chopped nuts for added crunch.