Chocolate Chip Zucchini Snack Bars

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When you’re craving a healthy sweet treat but don’t want to deal with a ton of dishes, one-bowl recipes are your best friend. My One Bowl Oatmeal Chocolate Chip Zucchini Bars are just that: easy, healthy, and gluten-free. Packed with oats, chocolate chips, nuts, and zucchini, these bars are bursting with flavor, texture, and wholesome ingredients!

Zucchini bread doesn’t get enough credit, does it? It’s like the unsung hero of baked goods. While everyone raves about banana bread, zucchini bread quietly waits in the wings. But let me tell you, it’s just as delicious, if not better! That’s why I’m here to show you the wonders of zucchini bread.

But wait, what’s even better than zucchini bread? Zucchini bars! Perfect for a quick snack on the go or tucked into your kid’s lunchbox for a delightful treat. And here’s the best part: no one will even know there’s zucchini hiding inside!

These bars are a delightful mix of walnuts, chocolate chips, and toasted oats. Once those chocolate chips start to melt, they blend magically with the zucchini, creating a flavor that’s not overly sweet. Trust me when I say, you won’t even taste the zucchini in these bars! But don’t take my word for it, give them a try and see for yourself how amazing they are.

Chocolate Chip Zucchini Snack Bars

Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Course Breakfast
Servings 9


  • 1 Zucchini finely grated and excess moisture squeezed out
  • 1 cup Rolled Oats
  • 1 cup Gluten-Free Flour
  • 1/2 cup Coconut Sugar
  • 1 teaspoon Baking Soda
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon Sea Salt
  • 1 Egg
  • 1/3 cup Coconut Oil melted
  • 1/2 cup Walnuts chopped
  • 1 cup Chocolate Chips


  • Preheat your oven to 350°F.
  • Grate the zucchini and squeeze out excess moisture. Set aside.
  • In a large bowl, mix oats, gluten-free flour, coconut sugar, baking soda, sea salt, vanilla extract, egg, and melted coconut oil until combined.
  • Add zucchini, walnuts, and chocolate chips. Mix well.
  • Line an 8×8 baking dish with parchment paper and press dough evenly into the dish.
  • Bake for 26-28 minutes until golden and a toothpick comes out clean.
  • Let cool completely before slicing. Enjoy! Store leftovers in the fridge for up to one week.

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