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Oatmeal Zucchini Cookie Bars

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Oatmeal Zucchini Cookie Bars

Vegetables in cookies? Absolutely delicious! Bursting with flavor, these bars are a healthy way to satisfy a sweet tooth craving. Don’t be surprised when you open the cookie jar and find only crumbs!

Ingredients

Servings  24   Serving Size   1 cookie bar

  • Cooking spray
  • 1/2 cup light brown sugar
  • 2 tablespoons light tub margarine (at room temperature)
  • 1 medium very ripe banana (mashed)
  • 1 large egg
  • 1 cup grated, unpeeled zucchini (squeezed dry)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated lemon zest OR
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 1/2 cup uncooked, quick-cooking rolled oats
  • 1 teaspoon baking powder
  • 1/4 cup slivered almonds (chopped)

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F. Lightly spray an 11 x 7 x 2-inch baking dish with cooking spray.
  2. Meanwhile, in a large bowl, using an electric mixer on medium speed, cream the brown sugar and margarine until fluffy. Add the banana and egg. Beat well. Stir in the zucchini, cinnamon, lemon zest, vanilla, and nutmeg.
  3. In a medium bowl, stir together the flour, oats, and baking powder. Stir the dry mixture into the zucchini mixture until moistened but no flour is visible. Stir in the almonds. Pour the batter into the baking dish.
  4. Bake for 20 to 25 minutes, or until the top is lightly golden. Transfer to a cooling rack. Let cool completely before cutting into bars.

Cooking Tip: Store the bars in an airtight container for up to three days or freeze for up to three months. To defrost, transfer the bars to a cooling rack for 1 to 2 hours.

Nutrition Facts

Oatmeal Zucchini Cookie Bars
CaloriesCalories
61 Per Serving
ProteinProtein
1g Per Serving
FiberFiber
1g Per Serving

Nutrition Facts

Calories 61
Total Fat 1.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 8 mg
Sodium 32 mg
Total Carbohydrate 11 g
Dietary Fiber 1 g
Sugars 5 g
Added Sugars 5 g
Protein 1 g

Dietary Exchanges
1 other carbohydrate

 
Vegetables in cookies? Absolutely delicious! Bursting with flavor, these bars are a healthy way to satisfy a sweet tooth craving. Don’t be surprised when you open the cookie jar and find only crumbs!

Nutrition Facts

Oatmeal Zucchini Cookie Bars
CaloriesCalories
61 Per Serving
ProteinProtein
1g Per Serving
FiberFiber
1g Per Serving
×
Calories 61
Total Fat 1.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 8 mg
Sodium 32 mg
Total Carbohydrate 11 g
Dietary Fiber 1 g
Sugars 5 g
Added Sugars 5 g
Protein 1 g

Dietary Exchanges
1 other carbohydrate

Ingredients

Servings  24   Serving Size   1 cookie bar

  • Cooking spray
  • 1/2 cup light brown sugar
  • 2 tablespoons light tub margarine (at room temperature)
  • 1 medium very ripe banana (mashed)
  • 1 large egg
  • 1 cup grated, unpeeled zucchini (squeezed dry)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated lemon zest OR
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 1/2 cup uncooked, quick-cooking rolled oats
  • 1 teaspoon baking powder
  • 1/4 cup slivered almonds (chopped)

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F. Lightly spray an 11 x 7 x 2-inch baking dish with cooking spray.
  2. Meanwhile, in a large bowl, using an electric mixer on medium speed, cream the brown sugar and margarine until fluffy. Add the banana and egg. Beat well. Stir in the zucchini, cinnamon, lemon zest, vanilla, and nutmeg.
  3. In a medium bowl, stir together the flour, oats, and baking powder. Stir the dry mixture into the zucchini mixture until moistened but no flour is visible. Stir in the almonds. Pour the batter into the baking dish.
  4. Bake for 20 to 25 minutes, or until the top is lightly golden. Transfer to a cooling rack. Let cool completely before cutting into bars.

Cooking Tip: Store the bars in an airtight container for up to three days or freeze for up to three months. To defrost, transfer the bars to a cooling rack for 1 to 2 hours.
The New American Heart Association Cookbook, Centennial Edition

The New American Heart Association Cookbook, Centennial Edition

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Sample Recipes:

Slow Cooker Kale and Red Quinoa Soup

Pulled Turkey Tostadas with Cucumber Guacamole

Spaghetti Squash Noodle Bowls

Slow Cooker Coconut Curry Halibut with Green Beans and Roasted Red Bell Peppers

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This recipe is reprinted with permission from The New American Heart Association Cookbook, Centennial Edition. Copyright ©2024 by the American Heart Association. Published by Rodale Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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