Zucchini Carrot Breakfast Bars

Ingredients

• 1 cup finely grated zucchini, squeezed in cheese cloth to remove moisture

• 1 cup finely grated carrot

• 3 large eggs

• ½ cup nut butter (I love OatHaus Granola Butter as nut free alternative)

• ⅓ cup maple syrup or honey

• ¼ cup olive oil or melted coconut oil (refined if avoiding coconut flavor)

• 1 tsp vanilla extract

• ½ cup rolled oats

• 1 cup oat flour (or rolled oats blended into flour)

• 2 tbsp ground flaxseed

• ½ tsp cinnamon

• ¼ tsp ground ginger (optional)

• ½ tsp baking soda

• ¼ tsp salt

• Optional: ¼ cup raisins or unsweetened shredded coconut

Instructions

1. Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.

2. In a large bowl, whisk eggs, maple syrup, oil, and vanilla until smooth.

3. Stir in zucchini, carrot, oats, oat flour, flaxseed, spices, baking soda, and salt. Fold in raisins or coconut, if using.

4. Pour mixture into prepared pan and spread evenly.

5. Bake for 25–30 minutes, or until set and lightly golden.

6. Let cool completely before slicing into bars. Store in the fridge for 5–6 days, or freeze for longer storage.