Chocolate Chip Zucchini Breakfast Bars

 

Life has been a little crazy to say the least. (Insert hands in the air and eye roll emojis here.) On a serious note you can probably relate that when life gets chaotic certain things slide through the cracks. One of the things that has been on the back burner for me (no pun intended) is meal prepping. I hate to admit how many times in the past few months I’ve let life get the better of me and succumb to convenience resulting in less than stellar meal choices. Though, I am only human and thus make mistakes so the best I can do is make better choices moving forward. 

Even for me sometimes planning ahead seems overwhelming, time consuming and like a hassle. Although the truth is planning ahead doesn’t have to include A, B or C. In fact, it can be easy, take less than 10 minutes and use just a few simple ingredients you most likely already have on hand. Even the craziest of lives can offer up 10 extra minutes to save you from meal sabotage.

Hence how these breakfast bars came about…

These simple and delicious bars are packed with protein without the use of protein powders, healthy carbs for an extended dose of fuel, and just a hint of sweetness to curb that craving. They’re also allergy-free! Not only do these work great as an on the go breakfast or snack but they’re perfect for those picky little eaters as well.

 

 

Chocolate Chip Zucchini Breakfast Bars

Gluten-free/Vegan/Nut-free/Soy-free

Makes: 9 bars/ Prep time: 10 minutes/ Bake time: 25 minutes

  • 1 1/2 tbsp egg replacer + 3 tbsp water (I used Neat Egg but flax egg work too)
  • 1 c canned garbanzo beans, rinsed and drained
  • 1 c mashed banana
  • 1/2 c brown sugar
  • 1 tsp vanilla extract
  • 3/4 c oat flour
  • 1/4 c hemp seeds
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • pinch of sea salt
  • 1 c zucchini, grated
  • 1/4 c dairy-free chocolate chips
  1. Preheat oven to 350F. Lightly spray or grease a 9×9 baking dish and set aside.
  2. In a small bowl combine the egg replacer, mix well and set aside.
  3. In a food processor combine the garbanzo beans and banana and pulse until smooth.
  4. Remove the blade of the food processor and stir in the brown sugar and vanilla.
  5. Combine the oat flour, hemp seeds, cinnamon, baking soda and sea salt in a large mixing bowl and give a quick stir.
  6. Add the garbanzo bean banana mixture to the dry ingredients and mix well.
  7. Gently fold in the zucchini and chocolate chips.
  8. Pour the batter into the baking pan and using a spatula spread to even out.
  9. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely before slicing.
  10. To store the bars for later consumption, wrap individually and refrigerate for up to 3 days or freeze.
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