Make these simple baked bars featuring shredded zucchini and oats for a satisfyingly chewy texture perfect for breakfast or snacks.
Author:Ahazzam
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:16 bars
Category:Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini, squeezed dry
1/2 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the rolled oats, flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until the mixture is light and fluffy, about 2 minutes.
Beat in the egg and vanilla extract until just combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
Fold in the squeezed, dried shredded zucchini and the optional nuts using a spatula.
Press the batter evenly into the prepared baking pan.
Bake for 28 to 32 minutes, or until the edges are golden brown and a toothpick inserted near the center comes out with moist crumbs attached.
Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into 16 squares.
Notes
Squeeze excess moisture from the shredded zucchini using a clean kitchen towel or paper towels; this step is key to achieving a chewy, not soggy, bar.
For extra flavor, add 1/2 teaspoon of nutmeg along with the cinnamon.
If you prefer a slightly firmer bar, reduce the butter by 1 tablespoon.