What do you do with a bumper crop of ginormous zucchinis? You bake with them, of course. We picked up a massive zucchini from Broadview Farm and Gardens at North End City Market and…well…the rest is history.
Hide veggies in plain sight, sweeten with dates and Lakanto, and keep it all vegan with Lily’s dark baking chips. Almond flour and natural peanut butter pack protein into this breakfast bar that borders on decadent. These freezer-friendly bars are easy to make ahead of time and store in single-serve portions for breakfast or a snack on the run.Print
Peanut Butter Breakfast Bars
Peanut Butter Breakfast Bars
- Total Time: 40 minutes
- Yield: 12–16 Bars 1x
- 5 large dates, pitted
- 2/3 cup shredded zucchini, firmly packed
- 3/4 c Anthony’s Blanched Almond Flour
- 1/2 cup unsweetened peanut butter
- 1/3 cup plain, unsweetened almond milk
- 1/3 cup unsweetened shredded coconut
- 1/4 cup Lily’s Vegan Baking Chips
- 2 tbsp Anthony’s Tapioca Flour
- 2 tbsp Lakanto Golden Sweetener
- 1 tbsp Lakanto Classic Sweetener
- 1 1/2 tsp baking soda
- 1/2 tsp pure vanilla extract
- Pinch of salt (omit if the peanut butter you are using contains salt)
- Line a metal 8×8 or 9×9 square pan with parchment paper (bottom and sides so the paper is taller than the pan sides), set oven rack to center position, and preheat oven to 400 degrees F.
- Use a box grater to grate the zucchini and measure 2/3 cup firmly packed.
- Soak the dates in hot water for 5 minutes, then drain the liquid and add dates to a food processor. Add about 2/3 of the zucchini, half of the shredded coconut, and all the peanut butter, almond milk, vanilla, Lakanto sweeteners, and a pinch of salt to the food processor and pulse until mostly smooth and well combined.
- In a large bowl, thoroughly combine the tapioca flour, almond flour, and baking soda. Add wet mixture to the dry ingredients and mix thoroughly with a rubber spatula.
- Add the remaining shredded zucchini, shredded coconut, and the Lily’s chips and stir to combine, then spread evenly into the prepared pan.
- Bake for 20-25 minutes, until golden brown and center is just set. It took 25 minutes in our 8×8 pan, but a 9×9 pan may go faster since the batter won’t be as deep.
- Cool in pan for 15 minutes then carefully lift by the parchment paper and transfer to a cooling rack. Once fully cooled, fold the sides of the parchment down and make four evenly spaced slices from side to side. Turn 90 degrees and make three evenly spaces slices, which will create a total of 12 bars. If using a 9×9 pan, cut into 16 bars. Use a plastic knife for clean, crumble-free cuts.
Wrap bars individually or place bars with parchment between layers in an airtight container and refrigerate up to 5 days.
To freeze, individually wrap bars in plastic then stack in a zip top freezer bag and store up to 3 months.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast, Snacks
- Method: Baking
Keywords: BREAKFAST BARS, MAKE AHEAD, ZUCCHINI, VEGAN, VEGETARIAN, EAT LOCAL, GLUTEN-FREE, GRAIN-FREE, PLANTBASED, PLANT-BASED, SUGAR-FREE, MEAL PREP, FREEZER FRIENDLY, SNACKS, VEGAN CHOCOLATE, LUNCHBOX
Located in Marengo, IL, Broadview Farm and Gardens is a family-owned farm on nine acres. They grow organic produce and raise heritage breeds of hogs, goats, laying hens, and pastured broilers, all of which are raised outdoors with room to graze. They offer fresh seasonal produce and herbs, free-range eggs, pasture raised meats, and gorgeous handmade soap in a variety of scents (also unscented) and styles. Check them out on Facebook.
Looking for interesting ways to eat more veggies this simmer? Check out our Eat Local Series for more inspiration.