The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
Locally grown zucchini is in season from June through late August, and with that comes an abundance of sweet and savory recipes to make the most of this versatile veggie!
My family loves my Chocolate Chip Oatmeal Bars that are packed with good-for-you ingredients. We enjoy them weekly in our home, but with zucchini season officially here, I couldn’t help but add them into the mix.
Finely grated zucchini goes into thick and chewy oatmeal bars that taste so good you’ll have a hard time believing how good they are for you!
- Cook time:
- Prep time:
- Total time:
- 3 cups old fashioned oats
- 2/3 cup Bob’s Red Mill gluten free all-purpose baking flour
- 1 tsp. Heinen's cinnamon
- 1/3 cup chia seeds
- 1/3 cup ground flaxseed
- 1/3 cup sugar
- 2/3 cup Heinen’s organic creamy peanut butter
- 2 Heinen's cage free eggs
- 1/4 cup Heinen’s pure organic maple syrup
- 1/4 cup Heinen's honey
- 1 tsp. vanilla
- 2 cups zucchini, finely grated
- 3/4 cup Heinen's dark chocolate chips
- Preheat the oven to 350°F and line a 9×9 square cake pan with parchment paper.
- In a large bowl, whisk together the flour, oats, cinnamon, chia seeds, flaxseed and sugar
- Add the eggs, maple syrup, honey, peanut butter and vanilla. Mix with a handheld mixer until fully incorporated and a thick, wet batter forms.
- Fold in the grated zucchini.
- Pour into the prepared baking dish and add 3/4 cup Heinen’s Dark Chocolate Chips to the top of the zucchini oat bars prior to baking .
- Bake for 24-28 minutes.
- Once bars are finished cooking, removed from oven and sprinkle with coarse sea salt
- Allow the bars to cool completely before cutting.
- Store in an airtight container, at room temperate for 3 days, or in the fridge for up to 7 days.