• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about
    • Baby
  • Recipes
    • All Recipes
    • Dairy Free
    • Gluten Free
    • Appetizers
    • Breads
    • Breakfast
    • Desserts
    • Drinks
    • Main Dishes
      • Beef & Pork
      • Chicken & Poultry
      • Pizza & Flatbreads
      • Pasta & Grains
      • Salads & Vegetables
      • Sandwiches
      • Soups
    • Paleo
    • Side Dishes
    • Slow Cooker
    • Snacks
    • Spiralized
  • 30 Min Recipes
  • Meal Prep Meals
  • Meal Plans
  • shop
  • Contact
    • Press
    • Nutritional Disclaimer
    • Work with Me

With Salt and Wit

Laugh Often. Eat Well.

78 October 5, 2016 Allergy Friendly

Peanut Butter Zucchini Bread Breakfast Bars

Peanut Butter Zucchini Bread Breakfast Bars are a delicious yet sneaky way to get more veggies in! With only 120 calories, they are refined sugar free, vegan and gluten free. Perfect start to your day or for a pick me up!

Peanut Butter Zucchini Bread Breakfast Bars are a delicious yet sneaky way to get more veggies in! With only 120 calories, they are refined sugar free, vegan and gluten free. Perfect start to your day or for a pick me up!

Peanut Butter Zucchini Bread Breakfast Bars are a delicious yet sneaky way to get more veggies in! With only 120 calories, they are refined sugar free, vegan and gluten free. Perfect start to your day or for a pick me up!

Now that fall has rolled in, I am wondering how long this fall weather will actually stick around? Mother Nature apparently forgot the memo that boot, leggings and chucky sweater season has arrived.

Living in KC means that we have a very short window for both spring and fall. As in roughly 10 days. Not kidding. Spring this year was beautiful. We lived up those 10 days before summer came crashing down on us and melted all my make up off while walking to get the mail. And sadly, that awful, humid weather is still making an appearance. Summer, you may leave us now. Please and thank you.

Peanut Butter Zucchini Bread Breakfast Bars are a delicious yet sneaky way to get more veggies in! Filled with oats, peanut flour, fresh zucchini, bananas and lots of cinnamon, they are refined sugar free, vegan and gluten free. Perfect start to your day or for a pick me up!

One aspect of summer I will miss is all the fresh produce. Going to the farmer marker on Saturday mornings filled our menu with spontaneous dinner creations. For example, my favorite quick dinner fix, 15 minute healthy chicken teriyaki! More than likely I have all the items in my pantry so ‘every man for themselves’ type dinner isn’t needed. While those types of dinner are perfect for when we need to clean out the fridge, I prefer to at least have a plate loaded with veggies!

Peanut Butter Zucchini Bread Breakfast Bars are a delicious yet sneaky way to get more veggies in! Filled with oats, peanut flour, fresh zucchini, bananas and lots of cinnamon, they are refined sugar free, vegan and gluten free. Perfect start to your day or for a pick me up!

These Peanut Butter Zucchini Bread Breakfast Bars come in handy when those days roll around that I loathe the thought of eating one more piece of roasted broccoli! I am one of those lucky ones that could devour a plate of roasted veggies. Give me a side of hummus and I am happy gal. Oh wait, with a glass of pinot grigio! Now, I am one happy gal. But for those days I manage to make every meal oatmeal or cereal, these bars are my saving grace!

Zucchini was a staple in house from May to September. The possibilities are endless; zoodles, ribbons or as lasagna, I’ll take em all! Zucchini is vitamin and nutrient packed so it makes an ideal substitute for carb loaded dishes. It is also lends quite a bit of moisture to baked goods, making it ideal for breads, muffins, and these peanut butter zucchini bread breakfast bars! But in all reality, they are usually my go to snack as they cure my sweet tooth and are quite filling!

Peanut Butter Zucchini Bread Breakfast Bars are a delicious yet sneaky way to get more veggies in! Filled with oats, peanut flour, fresh zucchini, bananas and lots of cinnamon, they are refined sugar free, vegan and gluten free. Perfect start to your day or for a pick me up!

I am not going to sugar coat this…these zucchini banana bread bars are hard to mess up. I have made a version of these bars for a good year. I have tweeked and retweeked this recipe. And coming for a chick that has a hard time baking, you can practically add just about anything and they will turn out! Want to use oat flour, instead of oats? Done. Only have 1 banana? Add applesauce instead! The end result will be so darn close you will be glad you experimented with the recipe!

I love the fact that these bars are wholesome, egg free so I don’t feel crummy hours later and filled with protein thanks to the peanut flour! I recently came across BetterBody Foods peanut flour (not sponsored, just love it)! It is sweetened with coconut sugar rather than cane sugar, which is ideal for us! For these bars, the peanut flour adds protein, which helps keep us full, the oats add fiber and more staying power. If you were looking for a way to make zucchini bread healthy, look no further. The only thing that I haven’t done yet, is to make chocolate chip zucchini bread.  I am thinking next experiment?

Peanut Butter Zucchini Bread Breakfast Bars are a delicious yet sneaky way to get more veggies in! Filled with oats, peanut flour, fresh zucchini, bananas and lots of cinnamon, they are refined sugar free, vegan and gluten free. Perfect start to your day or for a pick me up!

Items I used to make these bars:



Peanut Butter Zucchini Bread Breakfast Bars

Peanut Butter Zucchini Bread Breakfast Bars are a delicious yet sneaky way to get more veggies in! Filled with oats, peanut flour, fresh zucchini, bananas and lots of cinnamon, they are refined sugar free, vegan and gluten free. Perfect start to your day or for a pick me up!

10 minPrep Time

30 minCook Time

40 minTotal Time

Yields 9

Author:

Megan

Recipe Image
Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • Bars:
  • 2 medium very ripe bananas, mashed (almost 1 cup)
  • 1 cup grated/shredded zucchini (liquid squeezed out)
  • 3 tablespoons maple syrup (4 tablespoons if bananas not very ripe)
  • 2 teaspoons vanilla extract
  • 1 cups old fashioned oats
  • 1 cup peanut flour
  • 1 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Optional Peanut Butter Frosting:
  • 1/2 cup peanut flour
  • 1/4-1/3 cup water

Instructions

  1. Bars: Preheat oven to 350 degrees F. Spray a 9x9 baking dish with nonstick cooking spray.
  2. In a medium bowl, mash the bananas. Mix in the zucchini, maple syrup, and vanilla extract.
  3. Add the oats, peanut flour, salt, cinnamon, baking powder, and baking soda.
  4. Spread mixture evenly into prepared baking dish.
  5. Place in preheated oven and bake for 25 to 30 minutes. If you like your bars more done, cook for 30 minutes. If you prefer them softer, bake closer to 25 minutes.
  6. Remove bars from oven and let cool completely. Cut into 9 squares.
  7. Optional Peanut Butter Frosting: In a small bowl, add the peanut flour. Slowly add the water, starting with 1/4 cup. Mix until frosting like texture is achieved. You may need to add more water, depending on how thick you like it. Drizzle over bars or place in a piping bag and drizzle on each bar.
  8. Store in an airtight container in the fridge, for up to one week.
7.8.1.2
373
https://withsaltandwit.com/peanut-butter-zucchini-bread-breakfast-bars/

Peanut Butter Zucchini Bread Breakfast Bars are a delicious yet sneaky way to get more veggies in! With only 120 calories, they are refined sugar free, vegan and gluten free. Perfect start to your day or for a pick me up!

Hungry for more healthy breakfast ideas?

pumpkin-pancakes-with-coconut-maple-syrup_glutenfree_vegan-5

Pumpkin Pancakes with Coconut Maple Syrup

Almond, Coconut & Vanilla Latte Overnight Oats are worth getting out of bed for! They are filled with dreamy vanilla almond butter, toasted coconut and coffee; a breakfast that gets better with time!

Almond Butter & Coconut Latte Overnight Oats

Dark Chocolate and Toasted Coconut Smoothie Bowl is a nutritious and fun twist on a smoothie! Filled with tropical flavors of banana and coconut and topped with dark chocolate, fruit, granola and chia seeds!

Dark Chocolate and Toasted Coconut Smoothie Bowl

If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!

78

Categories: Allergy Friendly Tags: bananas, breakfast, dairy free, gluten free, make ahead, oatmeal, peanut flour, School Snack, snack, Soy Free, vegan, zucchini

Interested in easy recipes with meal prep tips?

Sign up & receive
- My Weekly Meal Planner
- Plus, you'll receive my FREE Top 15 Make Ahead Recipes eBook!

Previous Post: « Healthy Meal Plan Week #62
Next Post: Healthy Meal Plan Week #63 »

Reader Interactions

Comments

  1. Bethany @ Athletic Avocado says

    October 5, 2016 at 7:23 am

    The one thing I always miss during fall is the abundance of fresh produce! Thank the Lord that I'm still able to find decent zucchini as the weather grows colder! These breakfast bars look incredible, especially with the addition of the pb! Love sneaking in extra veggies anyway I can!
    Reply
    • Meg says

      October 5, 2016 at 8:36 am

      Glad I am not alone! Thanks Bethany!
      Reply
  2. Erin @ The Almond Eater says

    October 5, 2016 at 7:35 am

    My favorite recipes are recipes that are impossible to mess up, aka these bars! Yes pleaseeeee :)
    Reply
    • Meg says

      October 5, 2016 at 8:35 am

      Girl I couldn't agree more! Thanks so much Erin!
      Reply
      • Krista says

        October 5, 2016 at 12:02 pm

        These sound amazing! I cannot wait to have them for breakfast!
        Reply
        • Meg says

          October 13, 2016 at 1:39 pm

          Can I come join?! ;)
          Reply
  3. Zeena Yaffe says

    October 5, 2016 at 10:50 am

    Can any other flour be used , instead of peanut ? Thanks
    Reply
    • Meg says

      October 5, 2016 at 3:21 pm

      Hi Zeena, in all honesty, I am not sure as I have not tested it but I wouldn't suggest it as it lends flavor and moisture. Peanut flour is quite different when added to liquid. But if you really want to, I would maybe suggest almond flour but I can't guarantee they will turn out. Hope that helps.
      Reply
  4. Katerina @ diethood .com says

    October 5, 2016 at 11:32 am

    Yes, please!! These breakfast bars are sooo amaaazing!!
    Reply
    • Meg says

      October 13, 2016 at 1:40 pm

      They have become a hit around here for sure! Thanks Katerina!
      Reply
  5. Karen @ Seasonal Cravings says

    October 5, 2016 at 12:15 pm

    So sorry for your short fall. That is so sad since fall is the perfect cool weather season here. I am loving peanut flour and these look like a delicious way to use it!
    Reply
    • Meg says

      October 5, 2016 at 3:21 pm

      It's a bummer isn't it?! Thanks Karen!
      Reply
  6. Sheena says

    October 5, 2016 at 5:13 pm

    These bars look SO perfect for breakfast! I really love the zucchini and peanut butter combo!
    Reply
    • Meg says

      October 13, 2016 at 1:38 pm

      It was so tasty! Thanks Sheena!
      Reply
  7. Maria @ kitchenathoskins says

    October 5, 2016 at 6:58 pm

    Looks so good! Beautiful pictures
    Reply
    • Meg says

      October 13, 2016 at 1:37 pm

      Why thank you Maria!
      Reply
  8. Malinda @Countryside Cravings says

    October 5, 2016 at 9:42 pm

    I am very ready for fall as well. Finally the last couple of days have been more fall like :) These bars look amazing and I have one lonely zucchini that I need to use up!
    Reply
    • Meg says

      October 13, 2016 at 1:38 pm

      Oh lucky you guys! It was 38 degrees this morning but warming up to 60 today...I will take both winter and fall all rolled into one! ;)
      Reply
  9. Patricia @ Grab a Plate says

    October 5, 2016 at 11:38 pm

    No way I could ever make that peanut butter frosting "optional!" :) These are so great, and yes, a delightful use for zucchini!
    Reply
    • Meg says

      October 13, 2016 at 1:38 pm

      Yes! Frosting is never an option! Thanks Patricia!
      Reply
  10. Dee says

    October 6, 2016 at 12:44 am

    I love how healthy these are, and they sound delicious!
    Reply
    • Meg says

      October 13, 2016 at 1:40 pm

      It is always a good thing when delicious and healthy meet, right?!
      Reply
  11. Anna @ Crunchy Creamy Sweet says

    October 7, 2016 at 11:22 am

    My kiddos will love these snack bars! They love banana PB combo!
    Reply
    • Meg says

      October 13, 2016 at 1:36 pm

      I Hope so! Thanks Anna!
      Reply
  12. Maria says

    October 12, 2016 at 2:49 pm

    These are amazing!!! I love breakfast bars. We are breakfast on the go people in our house, so they are life savers. Zucchini and ripe bananas are pretty much always available so this is an awesome fall recipe! Yay!
    Reply
    • Meg says

      October 13, 2016 at 1:31 pm

      Why thank you, Maria! I am glad you enjoy them :) And I feel ya....breakfast is always quick around here too!
      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

Interested in easy recipes with meal prep tips?

Sign up & receive
- My Weekly Meal Planner
- Plus, you'll receive my FREE Top 15 Make Ahead Recipes eBook!

Search

Footer

SUBSCRIBE & JOIN TO RECEIVE A FREE FAST MEALS EBOOK!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
All Images and content are © With Salt and Wit. Please do not republish without prior consent. If you wish to share a recipe, please simply rewrite the directions, in your own words, with your own photos, and link back to the specific post to provide credit. If you have any questions or wish to republish anything, please contact me: megan {at} withsaltandwit {dot} com

Copyright© 2025 · by Shay Bocks