5-Ingredient Zucchini Bars {No flour or eggs}

These 5-ingredient zucchini bars make a fabulously healthy dessert or sweet breakfast that comes together in no time. They are naturally sweetened, flourless, and egg-free.

Love wholesome dessert bars? Try my strawberry oatmeal bars, lemon coconut bars, blueberry bars, and carrot cake bars next.

These zucchini bars were one of the sneaky ways my mom would get us kids to eat our veggies! Provided there was some visible chocolate chip action happening on top, we’d scoff them down. Little did we know that they were wholesome and healthy!

Why I love this recipe

• They have a perfect texture. They are pleasantly gooey and soft even after they have cooled. 
• Easy and quick. Unlike some unbaked bar recipes, you don’t have to wait for hours to be able to enjoy these healthy treats. It takes less than an hour to bake these bars, and enjoy them right away if you are impatient. 
• Secretly healthy. These bars are free from refined sugar, have no white flour, and are packed with fiber and whole grains.

Ingredients needed

• Rolled oats. Quick oats will also work for this recipe, but they will yield a softer texture. You will need to add an extra tablespoon of oats or oat flour to improve the consistency of the batter. 
• Banana. Use a ripe banana to mash it easily and provide sweetness for the bars. Bananas can be quite overpowering, so if you’d like an alternative, try unsweetened applesauce or pumpkin puree. You may need to add some maple syrup or brown sugar to compensate for the lack of sweetness.
• Peanut butter. Smooth and creamy peanut butter with no added sugar. Not a fan of peanut butter or have an allergy? Swap it out for almond butter, sunflower seed butter or tahini.
• Zucchini. Shredded. 
• Chocolate chips. To fold into the batter!
• Optional flavor boosters. A few teaspoons vanilla extract, a pinch of baking powder, and a pinch of salt.

Find the printable recipe with measurements below.

How to make zucchini bars

Step 1 – Combine all ingredients. In a large bowl, add all the ingredients, except the zucchini and chocolate chips, and mix until combined. Fold through the shredded zucchini and chocolate chips.

Step 2 – Bake the bars. Transfer the zucchini batter to the lined baking pan. Bake the bars for 18 to 20 minutes or until a toothpick comes out clean.

Arman’s recipe tips

• Remove the moisture from the zucchini. Once you have shredded the zucchini, use a cheesecloth or your hands to squeeze out the excess moisture. Skipping this step will result in overly moist and undercooked bars. 
• If you like your bars to be extra gooey, remove them from the oven earlier. 
• If you are allergic to oats, swap them for quinoa or buckwheat flakes. Both will work, though the bars’ texture and flavor will be slightly different. 
• Cut the bars once they have completely cooled. This prevents the bars from falling apart and helps you achieve clean cuts. 

Storage instructions

To store. Place leftovers in an airtight container in the fridge for up to 5 days. 

To freeze. These bars are freezer-friendly. They can be stored in the freezer for up to 2 months. Wrap the bars in parchment paper or food wrap to prevent them from sticking to each other.

Frequently asked questions

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