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Easy Maple Pecan Zucchini Breakfast Bars

maple pecan zucchini breakfast bars - featured image
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Deliciously moist breakfast bars combining grated zucchini, toasted pecans, and rich maple syrup with warm spices. Perfect for a quick, wholesome morning treat or snack.

Ingredients

Scale
  • 1½ cups (150g) grated zucchini, squeezed dry
  • 1¾ cups (220g) all-purpose flour (substitute almond flour or gluten-free blend for gluten-free)
  • 1½ teaspoons baking powder
  • 1 teaspoon cinnamon, freshly ground
  • ¼ teaspoon nutmeg, freshly grated
  • ½ teaspoon salt
  • ⅓ cup (80ml) pure maple syrup
  • ⅓ cup (65g) packed brown sugar
  • ½ cup (113g) unsalted butter, melted and cooled (can use coconut oil for dairy-free)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) chopped pecans, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
  3. Toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly golden. Set aside to cool.
  4. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
  5. In another bowl, whisk the maple syrup, brown sugar, melted butter, eggs, and vanilla extract until smooth and well combined.
  6. Fold the grated zucchini and toasted pecans into the wet ingredients until evenly distributed.
  7. Slowly pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Do not overmix.
  8. Transfer the batter to the prepared pan and spread evenly with a spatula, smoothing the top.
  9. Bake for 30-35 minutes, checking at 30 minutes. Bars should be golden on top and a toothpick inserted in the center should come out with a few moist crumbs.
  10. If bars brown too quickly on top but are undercooked inside, tent loosely with foil after 20 minutes of baking.
  11. Cool completely in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy bars. Toast pecans for maximum flavor. Use room temperature eggs for better mixing. Fold batter gently to keep bars tender. Tent with foil if browning too fast. Cool bars completely before slicing. Optional: sprinkle coarse sugar on top before baking for extra crunch.

Nutrition

Keywords: maple, pecan, zucchini, breakfast bars, easy, quick, healthy, snack, moist, gluten-free option, dairy-free option

Find it online: https://breezybake.com/easy-maple-pecan-zucchini-breakfast-bars-recipe-5-best-homemade-ideas/