Revolutionary Recipe: Zucchini Breakfast Bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Number of servings: 24

Per Serving 221 calories

Fat 8 g

Carbs 36 g

Protein 5 g

24

Ingredients

• 4 cups shredded zucchini
• 1 tsp salt
• 1 1/2 cups date paste
• 1/2 cup almond butter
• 1/2 cup applesauce
• 2 tbsp ground flaxseed (flax meal) plus 6 tbsp water
• 2 tbsp water
• 1 tsp vanilla
• 1/2 tsp ground nutmeg
• 2 tsp cinnamon
• 260 g oat flour=2 cups +2tbsp
• 1 tsp baking soda
• 1 1/2 cups rolled oats
• 1 cup flaked coconut
• 1 cup raisins, soaked
• *Alternative add-ins: chocolate chips, cubed apples or pears, or a cup of fresh berries

Instructions

1. Preheat oven to 350 degrees, and line an 8×12 pan with parchment paper.
2. Place shredded zucchini into a colander. Sprinkle with salt, and let sit for about 30 minutes. This will release excess moisture from the zucchini. Squeeze out excess moisture. If using frozen shredded zucchini, thaw, and skip the salting step. Add salt directly to batter.
3. Add applesauce, vanilla, almond butter, and date paste to a mixer.
4. Mix dry ingredients in another bowl, and gradually add into wet mixture, alternating with zucchini.
5. Fold in raisins.
6. Pour mixture into prepared 8×12 pan, dividing into an additional 8×8 pan if you’d like the bars to be thinner (the batter is thick, and can be divided into 1 large and 1 smaller pan if desired. We put it all in the 8×12 pan). Be sure to adjust baking time if dividing.
7. Bake for about 30-40 minutes, until knife inserted comes out clean.
8. Let cool for 15 minutes, remove from pan and cut.
9. Can be frozen, or you can serve topped with freshly toasted coconut.

Notes