Description
Blueberry zucchini bars bring fresh summer garden goodness right to your dessert plate, packed with sweet berries and hidden veggie nutrition. Grab a pan, mix your ingredients, and enjoy a sneaky-healthy treat that feels like pure indulgence.
Ingredients
Scale
Base Ingredients:
- 1 cup gluten-free rolled oats
- ½ cup gluten-free oat flour
- ¼ cup almond flour
- 1 cup grated zucchini
- ½ cup fresh blueberries
Sweeteners and Binding:
- ¼ cup brown sugar or maple syrup
- 1 egg
- ¼ cup melted coconut oil or unsalted butter
Spices and Flavor Enhancers:
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper for easy bar removal.
- Mix 1 cup rolled oats, ½ cup oat flour, ¼ cup almond flour, ¼ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon cinnamon, and ¼ teaspoon salt in a large mixing bowl.
- Squeeze 1 cup grated zucchini to remove excess moisture, then add to the dry ingredients.
- Pour ¼ cup lemon juice, 2 tablespoons lemon zest, ¼ cup melted coconut oil, 1 egg, and 1 teaspoon vanilla extract into the bowl.
- Stir the ingredients until your batter looks smooth and completely combined.
- Carefully fold ½ cup fresh blueberries into the mixture, ensuring they are evenly distributed without breaking.
- Spread the batter into the prepared pan, creating an even layer with your spatula.
- Bake for 25-30 minutes, checking that the top turns golden brown and a toothpick comes out clean when inserted in the center.
- Remove from the oven and let the bars cool completely in the pan before cutting into squares.
- Slice and serve at room temperature for the best texture and flavor.
Notes
- Grate zucchini on a box grater and gently squeeze out excess moisture with a clean kitchen towel to prevent soggy bars.
- Use fresh or frozen blueberries, but if using frozen, do not thaw them first to prevent color bleeding into the batter.
- For a dairy-free version, swap butter with coconut oil and choose a plant-based egg substitute like ground flaxseed.
- Store bars in an airtight container at room temperature for 2-3 days or refrigerate for up to a week for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2.5 g
- Protein: 3.5 g
- Cholesterol: 30 mg