Zucchini Banana Bars

💚 Why You’ll Love These Zucchini Banana Bars

If you’ve ever found yourself with overripe bananas and a zucchini or two in the fridge, this is the perfect recipe to bring them together. These Zucchini Banana Bars are light, moist, and subtly sweet—perfect for kids’ lunchboxes, a healthy breakfast-on-the-go, or an afternoon energy boost.

They’re naturally sweetened, packed with fiber, and easily adaptable for gluten-free or dairy-free diets. And with no refined sugar, alcohol, bacon, or pork products, you can feel great about serving them to anyone.

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🥒🍌 What Makes These Bars So Healthy?

1. Bananas Add Natural Sweetness & Moisture

Ripe bananas are naturally sweet and help eliminate the need for a lot of added sugar. They also add potassium and fiber.

2. Zucchini Adds Fiber (Without the Flavor)

Zucchini blends seamlessly into the batter, adding moisture and fiber without altering the taste.

3. No Refined Sugar

These bars are sweetened with banana, pure maple syrup, and a small amount of coconut sugar (optional). You can also make them completely sugar-free!

4. Adaptable for Dietary Needs

• Can be made gluten-free

• Easily made dairy-free

• No eggs? Use flaxseed instead!

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📋 Ingredients You’ll Need

Dry Ingredients:

• 1 cup whole wheat flour (or oat flour for GF version)

• ½ cup rolled oats (certified gluten-free if needed)

• ½ tsp baking soda

• 1 tsp ground cinnamon

• ¼ tsp nutmeg (optional)

• ¼ tsp salt

Wet Ingredients:

• 2 ripe bananas, mashed (about 1 cup)

• 1 cup finely grated zucchini (lightly squeezed)

• ¼ cup maple syrup or honey (for non-vegan, non-strictly sugar-free)

• 1 egg (or flax egg for vegan option)

• 2 tbsp melted coconut oil (or avocado oil)

• 1 tsp vanilla extract

Optional Add-ins:

• ¼ cup chopped walnuts or pecans

• 2 tbsp mini chocolate chips (dairy-free if needed)

• 2 tbsp unsweetened shredded coconut

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🧁 How to Make Zucchini Banana Bars

🔥 Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper or grease lightly with oil.

🥣 Step 2: Mix the Wet Ingredients

In a large bowl, mash the bananas until smooth. Add:

• Grated zucchini

• Maple syrup

• Egg (or flax egg)

• Coconut oil

• Vanilla extract

Whisk until fully combined.

🥄 Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together:

• Flour

• Oats

• Baking soda

• Cinnamon

• Nutmeg

• Salt

🌿 Step 4: Combine and Fold

Pour the dry ingredients into the wet mixture. Stir until just combined—don’t overmix. Gently fold in any optional mix-ins like nuts or chocolate chips.

🧱 Step 5: Bake

Spread the batter evenly in your prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

❄️ Step 6: Cool and Slice

Let cool in the pan for at least 15 minutes. Remove, slice into squares, and enjoy!

✅ Tips for Success

Use Very Ripe Bananas

The riper the banana, the sweeter your bars will be. Look for brown-spotted bananas.

Lightly Squeeze the Zucchini

Use a clean towel or paper towel to gently squeeze out some moisture—don’t wring it dry, or you’ll lose too much.

Don’t Overbake

You want the bars to stay moist. Begin checking at 25 minutes—edges should be golden and center just set.

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🌀 Substitutions and Variations

• Gluten-Free: Use oat flour or a 1:1 GF blend and certified GF oats.

• Vegan: Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water).

• Sugar-Free: Skip the maple syrup and add an extra banana for sweetness.

• Dairy-Free: These bars are naturally dairy-free unless you add chocolate chips with dairy—choose wisely!

• Nut-Free: Skip nuts or use sunflower seeds for crunch.

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❓ Frequently Asked Questions (FAQs)

Q1: Can I make zucchini banana bars ahead of time?

Absolutely! These bars store well at room temp for up to 3 days or in the fridge for up to a week.

Q2: Can I freeze them?

Yes. Cool completely, slice, then freeze in an airtight container for up to 3 months. Thaw overnight or microwave for 20–30 seconds.

Q3: Can I make these without eggs?

Yes! Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and let it sit for 5 minutes before using.

Q4: Do I need to peel the zucchini?

No, the skin is soft and full of nutrients. Just wash it well and grate with the skin on.

Q5: Can I make these into muffins?

Definitely. Scoop batter into a muffin tin and bake at 350°F for about 20–24 minutes.

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🍽 Serving Suggestions

• Pair with a cup of herbal tea or cold almond milk

• Pack into lunchboxes for a veggie-boosted snack

• Serve with a spoonful of Greek yogurt and berries for a balanced breakfast

• Add a smear of almond or peanut butter for extra protein

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🌿 Final Thoughts

These Zucchini Banana Bars are a healthy, flavorful way to use up extra bananas and zucchini while feeding yourself (or your family) something nourishing. With no refined sugars, no alcohol, no pork or bacon, and a flexible ingredient list, they’re suitable for nearly any dietary lifestyle.

Whether you enjoy them for breakfast, snack, or dessert, these bars are sure to become a staple in your kitchen.