- 1 cup gluten free oats
- 1/ 2 cup gluten free oat flour
- 2 tablespoons ground flax seed
- 2 teaspoons cinnamon
- 1/ 2 teaspoon nutmeg
- 1/ 4 teaspoon salt
- 1/ 4 cup honey, or maple syrup
- 1/ 4 cup applesauce, or mashed, ripe banana
- 1/ 4 cup coconut oil, melted
- 1 teaspoon vanilla
- 1 egg
- 1 cup shredded zucchini
- 1/ 3 cup finely chopped walnuts
- 1/ 3 cup mini chocolate chips
Preheat oven to 350ºF. Line a 9x9 baking pan with parchment paper, leaving overhand on two sides.
Combine oats, oat flour, flax seed, cinnamon, nutmeg, and salt in a small bowl.
Whisk together honey, applesauce, and coconut oil in a large bowl until well combined. Add vanilla and egg and whisk again until fully incorporated.
Pour dry ingredients into wet ingredients and stir together. Add zucchini, walnuts and chocolate chips to the bowl, and gently fold into the batter. Pour into prepared pan and gently spread into an even layer.
Bake for 30-35 minutes, or until the bars are set on top and have lightly golden edges. They should be pretty hard to the touch. If not baked enough these bars will be too soft and a little messy.
Let cool entirely before removing the bars and cutting them. Store in the refrigerator for up to 1 week, or wrap individually and store in an airtight bag in the freezer for up to 2 months.