Ingredients and Weight:
- Zucchini, grated: 2 cups (190g)
- Bananas, ripe, mashed: 1 cup (225g)
- Peanut butter: 1/2 cup (120g)
- Almond butter: 1/4 cup (60g)
- Maple syrup: 1/4 cup (60ml)
- Chopped nuts (walnuts, pecans, almonds): 1/2 cup (50g)
- Vanilla extract: 1 teaspoon
- Cinnamon: 1/2 teaspoon
- Nutmeg: 1/4 teaspoon
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Difficulty Level: 2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Grease and line a 9x13 inch baking pan.
- In a large bowl, combine grated zucchini, mashed bananas, peanut butter, almond butter, maple syrup, and vanilla extract.
- Stir in chopped nuts, cinnamon, and nutmeg until well combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan before slicing and serving.
Nutritional Information (per bar):
- Calories: 200
- Total fat: 10g
- Saturated fat: 3g
- Unsaturated fat: 7g
- Cholesterol: 0mg
- Sodium: 50mg
- Total carbohydrates: 25g
- Dietary fiber: 4g
- Sugar: 15g
- Protein: 5g
Dish Characteristics:
- Moist and tender
- Sweet with a hint of savory
- Nutty and flavorful
- Perfect for breakfast, snacks, or dessert
User Comments:
- "These bars are amazing! They're so moist and flavorful, I can't stop eating them."
- "Love the combination of zucchini and nuts. It's a unique and delicious twist on the traditional oatmeal bar."
- "Perfect for a quick and healthy breakfast on the go."
- "My kids absolutely loved these bars. I'll definitely be making them again."
- "Easy to make and oh so satisfying!"
Special Precautions and Tips:
- Make sure to grate the zucchini finely to prevent it from releasing too much water.
- If you don't have nut butter, you can use a combination of peanut butter and almond flour or oat flour.
- To make gluten-free bars, use gluten-free flour instead of regular flour.
- Store the bars in an airtight container in the refrigerator for up to 3 days.
