Spiced Zucchini Pumpkin Oat Bars

I never thought zucchini and pumpkin could work together in a snack bar until my kids started refusing their vegetables at dinner. That’s when I got creative with hiding healthy ingredients in treats they’d actually eat.

These zucchini pumpkin oat bars came from those desperate mom moments. They’re simple to make, and the best part is, my kids grab them without realizing they’re eating something good for them. Plus, they’re perfect for using up that extra zucchini that seems to multiply in the garden during summer.

What Kind of Zucchini Should I Use?

For these oat bars, any medium-sized green zucchini from your local grocery store or farmers market will work perfectly. The key is to pick one that’s firm to the touch and about 6-8 inches long – this size tends to have the best moisture content and fewer seeds than larger ones. When you’re shredding the zucchini, keep the moisture in (don’t squeeze it out) as this helps keep your bars nice and moist. If you’re working with a garden zucchini that’s grown a bit too large, just make sure to remove the seedy center before shredding since those areas can be bitter and watery.

Options for Substitutions

This healthy recipe has several ingredients that you can swap if needed:

• Flaxseed meal and water: This acts as an egg substitute. You can use 1 regular egg instead, or substitute with 3 tablespoons of mashed banana or applesauce.
• Rolled oats: Quick oats will work here too, though the texture will be slightly different. Just don’t use steel-cut oats as they won’t cook properly in this recipe.
• Chia seeds: You can replace these with ground flaxseed or hemp seeds. If you skip them altogether, reduce the liquid by 2 tablespoons.
• Stevia sweetener: Feel free to use any sweetener you prefer – monk fruit, honey, maple syrup, or regular sugar. Just follow your sweetener’s conversion chart for the right amount.
• Almond milk: Any milk works here – oat milk, soy milk, regular dairy milk, or any other plant-based milk you have on hand.
• Zucchini: You can swap this with grated apple or carrot, but remember to keep the moisture content similar. If using apple, reduce the sweetener slightly.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini pumpkin oat bars is managing moisture – while it might be tempting to squeeze out all the liquid from your shredded zucchini, keeping some moisture is actually crucial for the right texture in these healthy bars. A common mistake is not measuring the zucchini correctly – make sure to shred it first, then measure, as pre-measured chunks will give you the wrong proportion. When mixing your wet and dry ingredients, avoid overmixing the batter, as this can make your bars tough and dense instead of tender. For the best texture, let the mixture sit for 5-10 minutes before baking to allow the chia seeds and flaxseed meal to properly absorb moisture and act as binders. Finally, resist the urge to overbake – these bars are done when they’re set in the middle but still slightly soft, as they’ll continue to firm up while cooling.

What to Serve With Zucchini Pumpkin Oat Bars?

These healthy breakfast bars are perfect paired with your morning coffee or tea, but there are lots of ways to make them even more filling and satisfying. Try topping them with a spread of almond butter or cream cheese for extra protein, or serve them alongside some Greek yogurt topped with a drizzle of honey. For a complete breakfast spread, pair these bars with fresh fruit like sliced apples or berries, which complement the warm fall spices in the bars. If you’re enjoying these as an afternoon snack, they’re great with a glass of cold milk or your favorite plant-based alternative.

Storage Instructions

Keep Fresh: These zucchini pumpkin oat bars stay moist and yummy when kept in an airtight container in the fridge. They’ll last for about 5-6 days, making them perfect for your weekly meal prep. I like to line the container with paper towels to absorb any extra moisture from the zucchini.

Freeze: Want to save some for later? These bars freeze really well! Just wrap them individually in plastic wrap or parchment paper, then pop them in a freezer bag. They’ll keep for up to 3 months. It’s super handy to grab one whenever you need a quick breakfast or snack.

Thaw & Enjoy: When you’re ready to eat a frozen bar, just transfer it to the fridge the night before. Or if you’re in a hurry, let it sit at room temperature for about an hour. You can even give it a quick 15-second zap in the microwave if you like them slightly warm.

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 8-12 g
• Fat: 10-15 g
• Carbohydrates: 50-55 g

Ingredients

• 1 tsp flaxseed meal
• 1 tbsp water
• 2/3 cup old-fashioned oats
• 2 tsp chia seeds
• 2/3 tsp baking powder
• 1/2 tsp pumpkin pie spice
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp salt
• Stevia sweetener equivalent to 2 tbsp + 2 tsp sugar (check your brand’s chart)
• 1/2 cup shredded zucchini (with moisture, about 1/2 medium)
• 1/4 cup canned pumpkin puree (not pie filling)
• 1/2 cup almond milk
• 1/2 tsp vanilla extract

Step 1: Prepare Pan and Preheat Oven

Preheat your oven to 350°F.

Line a 5” x 5” glass baking dish with parchment paper or foil and lightly grease it to prevent sticking.

This will make removing the bars much easier later.

Step 2: Make the Flax Egg

• 1 tsp flaxseed meal
• 1 tbsp water

In a small bowl, combine the flaxseed meal and water to create a flax egg.

Let it sit for about 15 minutes until it thickens and becomes gelatinous—this will help bind the bars.

Step 3: Prepare Oats and Dry Ingredients

• 2/3 cup old-fashioned oats
• 2 tsp chia seeds
• 2/3 tsp baking powder
• 1/2 tsp pumpkin pie spice
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp salt
• stevia sweetener equivalent to 2 tbsp + 2 tsp sugar (check your brand’s chart)

Add half of the old-fashioned oats to a food processor and pulse for about 30 seconds to create fine oat flour.

Transfer this oat flour to a mixing bowl.

Then, add the remaining whole oats, chia seeds, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, salt, and stevia sweetener.

Whisk everything together until thoroughly combined.

Step 4: Prepare Zucchini and Combine Wet Ingredients

• 1/2 cup shredded zucchini (with moisture, about 1/2 medium)
• 1/4 cup canned pumpkin puree (not pie filling)
• 1/2 cup almond milk
• 1/2 tsp vanilla extract
• flax egg from Step 2

Finely shred the zucchini, then squeeze out as much excess moisture as possible.

For an even texture, give the shredded zucchini a quick chop.

In a large bowl, whisk together the prepared zucchini, pumpkin puree, almond milk, and vanilla extract.

Then add the flax egg from Step 2 and mix until the wet ingredients are combined.

I like to make sure the zucchini is really well chopped to keep the final bars tender and uniform.

Step 5: Combine and Assemble Batter

• dry ingredients from Step 3
• wet ingredients from Step 4

Add the dry ingredients from Step 3 to the wet mixture from Step 4.

Whisk lightly until just combined; don’t overmix.

Pour the mixture into the prepared baking dish and flatten the top with the back of a spoon, spreading it evenly to the edges.

Step 6: Bake and Cool the Bars

Bake in the preheated oven for about 30 minutes, or until the top is browned and slightly firm to the touch.

Let the bars cool in the pan for 15 minutes.

Then, lift them out of the dish using the parchment or foil lining and transfer to a wire rack to cool completely—this takes about 45 minutes.

Once cooled, cut into slices and enjoy!

For extra flavor, I sometimes sprinkle a pinch of cinnamon over the top just before serving.