Description
These moist zucchini carrot bars are a wholesome treat for breakfast or dessert. Vegan, oil-free, gluten-free.
Ingredients
Scale
Dry
- 2 cups oat flour (grind your own using oats in a high-speed blender)
- 2 cups oats
- 1 cup sucanat (or other minimally processed sugar)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 3 teaspoons cinnamon
- 1 teaspoon salt
Wet
- 2 cups organic, applesauce (with no added sugar)
- 2 teaspoons vanilla
- 1 cup shredded carrots
- 1 cup shredded zucchini
- ½ cup maple syrup
- ½ cup raisins
- ½ cup chopped walnuts
Instructions
- Pre-heat the oven to 350 degrees.
- Mix together the dry ingredients in a large bowl until combined.
- In a medium bowl mix together the applesauce, vanilla, carrots/zucchini and maple syrup until well combined. Then add in the raisins and walnuts and stir until combined.
- Add the wet mixture to the dry mixture and mix until just combined.
- Pour the batter into a 9×13 baking dish lined with parchment.
- These took 65 minutes to bake here in Denver at altitude. I find that things take slightly longer to bake here than most recipes call for. If you don’t live at a high altitude, start checking for doneness at 45-50 minutes. These are done when the top is firm, slightly browned and a toothpick inserted in the middle comes out clean.
- These take a while as they have a lot of wet ingredients and remain very moist after cooking.
- Cool the pan on a wire rack and then cut into squares or rectangles. Makes approximately 20 bars.
- These bars will last in an air tight container in the refrigerator for 4-5 days or in the freezer for a few months.
Notes
To make gluten-free, use gluten-free oats.
If you don’t want to use both carrots and zucchini, you can use either 2 cups shredded carrots OR 2 cups shredded zucchini.
You can substitute chopped pecans for the walnuts or leave out the nuts altogether.