Oatmeal Zucchini Snack Bars are moist, hearty, and mildly sweet, with coconut and mini chocolate chips to make them even more tasty.
Rolled oats- Gluten Free
2 cup grated
2 large egg
Yoso Unsweetened Almond and Cashew Yogurt
Maple syrup, pure
Vanilla extract, pure
Dark chocolate chips
Coconut flakes, unsweetened
Preheat the oven to 350 degrees. Line a 9x13" baking dish with parchment paper and spray lightly with cooking spray.
Place the oats, zucchini, cinnamon, and sea salt in a large bowl and stir to combine.
In a medium bowl, whisk together the eggs, canola oil, milk, honey, maple syrup, applesauce, and vanilla. Add the wet ingredients to the dry ingredients, stirring until moistened. Stir in the coconut and chocolate chips until combined.
Pour the mixture into the prepared baking pan and press down evenly with the back of a spoon.
Bake on the center rack of the oven for 20-25 minutes until golden brown. Cool completely on a wire rack.
When the bars have cooled, remove the bars from the pan using the parchment paper.
Cut into squares and store in an air tight container.
contain soluble fibre which may help to prevent sugar spikes by delaying the absorption of glucose in the blood