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Zucchini Crumble Bars

Delightful Zucchini Crumble Bars made with grated zucchini, oats, and a sweet crumbly topping, perfect for a nutritious snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini Adds moisture and health benefits without affecting flavor.
  • 1 cup all-purpose flour Forms the structure of the bars; whole wheat flour can be used for a nuttier flavor.
  • 1 cup oats Provides wholesome fiber, perfect for keeping those hunger pangs at bay.
  • 1/2 cup brown sugar For a deeper sweetness; feel free to use coconut sugar for a healthier option.
  • 1/2 cup granulated sugar Balances the overall sweetness of the bars.
  • 1/2 teaspoon baking powder Ensures the bars rise.
  • 1/2 teaspoon baking soda Works with the acidic components for a tender texture.
  • 1/2 teaspoon cinnamon Adds warmth and flavor, making these bars feel cozy and familiar.
  • 1/4 teaspoon salt Enhances overall flavors.
  • 1/2 cup unsalted butter, melted Binds the ingredients while adding richness; can be substituted with applesauce for a lighter version.
  • 1 teaspoon vanilla extract Brings everything together with a delightful aroma.
  • 1/2 cup chopped nuts (optional) Increases protein and adds a delightful crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish.
  2. In a large bowl, combine the grated zucchini, oats, flour, sugars, baking powder, baking soda, cinnamon, and salt.
  3. Pour in the melted butter and vanilla extract, mixing until fully incorporated.
  4. Press half of the mixture into the bottom of the baking dish.
  5. Spread the remaining mixture over the top and, if using, sprinkle chopped nuts on top.
Baking
  1. Bake for 25-30 minutes or until golden brown.
  2. Allow to cool before cutting into bars.

Notes

Store any uneaten bars in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for about a week or freeze individually for up to three months. Pro tip: Squeeze excess moisture from zucchini and avoid overmixing for best results.