Choc Chip Zucchini Slice
Stop what you're doing, because if you're looking for a way to shake up your kids' afternoon snack time, this is the recipe for you. You all loved my choc zucchini muffins, so now you have to try my choc chip zucchini slice. It’s perfect for those late-afternoon snacks or when kids are looking for something sweet to snack on. They’re packed with B vitamins, fibre, healthy fats, and protein—everything they need to feel full for longer. Not only that, but this recipe is so easy to make and can be pre-made for an easy on-the-go snack for those busy days. I used choc chips, but you could use dried fruit like sultanas, dried apples, or apricots to give this recipe your own personal touch.
Choc Chip Zucchini Slice
DIETARY: V, VEG, EF, DF
ALLERGENS: Wheat, Nuts
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 24
PREP: 20 mins
COOK: 35-40 mins
EQUIPMENT: Baking dish, large bowl and grater
INGREDIENTS:
1 ½ cups (140g) rolled oats
1 ½ cups (375ml) almond milk
1 cup (200g) peeled and grated zucchini
½ cup (125ml) maple syrup
¼ cup (65g) almond butter
2 tsp (10ml) vanilla extract
2 tsp (10ml) apple cider vinegar
2 cups (270g) almond flour
1 tsp (4g) baking powder
1 tsp (4g) baking soda
1 tsp (2g) ground cinnamon
Pinch of sea salt
½ cup (100g) dark choc chips, plus extra for topping
METHOD:
Preheat the oven to 180°C and line a 25x30cm baking dish with baking paper.
In a large bowl, combine oats, almond milk, grated zucchini, maple syrup, almond butter, vanilla extract and apple cider vinegar and let soak for 15 mins.
Add the rest of the ingredients and stir until well combined.
Pour mixture into the baking dish and top with extra choc chips if desired.
Bake for 35-40 mins or until a cake tester or knife comes out clean.
Allow to cool completely before slicing into bars.
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 10 days or freeze for up to 4 months.
TIPS:
Prep tips:
These bars are very moist and delicious, but if you prefer them a bit less moist, drain the excess water from the grated zucchini through a sieve or a clean tea towel before mixing it with the batter.
Easy ingredient swaps:
Swap zucchini for carrot.
Swap dark chocolate for good-quality milk chocolate..Allergies:
For a gluten-free version: Swap rolled oats for gluten-free oats or quinoa flakes.
For a nut-free version: Swap almond milk for oat, coconut or soy milk, swap almond butter for tahini or seed butter and swap almond flour for a mix of coconut flour and seed meal or any flour of choice.