Chocolate Chip Zucchini Banana Breakfast Bars (vegan & gluten-free

• Vegan
• Gluten free

• Produce

  • 2 Bananas, ripe
  • 1 cup Zucchini

• Refrigerated

  • 1/2 cup Non-dairy milk

• Breakfast Foods

  • 1/4 cup Rolled oats, old-fashioned

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 3/8 cup Coconut flour
  • 1/2 cup Lily's dark chocolate premium baking chips
  • 1 cup Oat flour
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1 Cooking spray or oil

Found on emilieeats.com

Description

Ingredients

• Cooking spray or oil
• 1 cup oat flour*
• ¼ cup old-fashioned rolled oats
• ¼ cup + 2 tablespoons coconut flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 ripe bananas, mashed
• 1 cup zucchini, grated
• ½ cup non-dairy milk
• ¼ cup unsweetened applesauce
• 2 teaspoons vanilla extract
• ½ cup Lilys Dark Chocolate Premium Baking Chips, plus more for drizzling

Directions

• Preheat oven to 350F. Lightly grease a 9x9 baking pan with cooking spray or oil.
• In a large bowl, add oat flour, oats, coconut flour, baking powder, baking soda, cinnamon and salt. Stir to combine.
• In a medium bowl, add mashed bananas, zucchini, milk, applesauce, and vanilla. Stir to combine.
• Slowly pour wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chocolate chips. Pour batter into the baking pan.
• Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for at least 10 minutes before slicing into 12 bars.
• For the chocolate drizzle, add a couple tablespoons of chocolate chips in a small bowl. Microwave for 30 seconds, stir, and repeat until the chocolate is fully melted. Drizzle over the bars.
• Store in an airtight container in the refrigerator for up to 5 days.