Zucchini Breakfast Cookie Bars

Zucchini Breakfast Cookie Bars

These are easy to make, portable, and low mess. They are a healthy, low sugar breakfast option for our busy schedule. This recipe can also be made with gluten free oats.

Prep time:  10 mins

Cook time:  12 mins

Total time:  22 mins
Serves: 12
  • 4 Cups Rolled Oats
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ¼ cup flax seed meal
  • 2 cups zucchini, shredded
  • ¼ cup coconut oil
  • ¼ cup milk
  • ½ cup honey
  • 2 eggs
  • 1 small banana, mashed
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine, cinnamon, nutmeg, and flax seed meal.
  3. Add shredded zucchini into bowl. (I shredded mine in my Ninja Food Processor)
  4. In food processor, add oil, milk, honey, egg, banana, and vanilla in food processor and pulse until blended.
  5. Slowly add wet ingredients to oats/zucchini and blend until just combined.
  6. Fold in chocolate chips
  7. Line a 9×13 baking dish with parchment paper. Transfer mixture into baking dish and press down with a wooden spoon very well.
  8. Bake in the oven for 25 minutes. Allow to cool before cutting into squares. These keep best in the refrigerator.

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