Description
These baked zucchini bars balance moist, spiced zucchini with nutty almond and oat flours. Warm scents of cinnamon fill your kitchen as they bake into golden bars dotted with walnuts, perfect for breakfast or an afternoon pick-me-up.
Ingredients
- 2 cups grated zucchini
- 1 1/2 cups almond flour
- 1 cup gluten-free oat flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Place grated zucchini in a clean towel and squeeze out excess moisture.
- In a large bowl, whisk together almond flour, oat flour, sugar, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, beat eggs with melted coconut oil and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in drained zucchini and chopped walnuts.
- Spread the batter evenly in the prepared pan.
- Bake for 25–30 minutes or until the top is golden and a toothpick comes out clean.
- Allow bars to cool completely in the pan before lifting out and slicing.
Notes
- You can substitute coconut sugar for granulated sugar for a lower glycemic index.
- Make sure to squeeze excess moisture from zucchini to prevent soggy bars.
- Store in an airtight container in the refrigerator for up to 5 days.
- Bars can be frozen individually wrapped for up to 3 months.