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July 17, 2019

by Alyssa Rimmer

Chocolate Chip Zucchini Breakfast Bars with Quinoa

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These healthy zucchini breakfast bars are the ultimate morning treat! Made with oats, quinoa, banana, and zucchini, they're healthy, vegan & gluten-free!

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When you're dreaming of chocolate for breakfast but you want something healthier, these zucchini breakfast bars are it. They're made with a blend of oats and quinoa which means they're high fiber and filling, but we've also snuck fruit and veggies inside.

Oh, and chocolate. You can never go wrong with chocolate in the morning!

They're like this little bite of chocolate chip zucchini bread but in bar form. And they're also a little bit healthier and definitely easier (and faster) to make. They're the perfect way to use up some zucchini, sneak some veggies into your kiddos meal, or enjoy some chocolate chips for breakfast without batting an eye!

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How to Eat More Protein for Breakfast

Whether you follow a plant-based diet or not, getting protein into breakfast can be somewhat of a challenge. Protein is a super important macronutrient and is the building block of our body. It also helps us feel satisfied and full, which means protein in the morning is key.

There are many ways to eat more protein for breakfast, including adding things like protein powders or protein supplements into your meals. However, if you're not a fan of that, here are some of my favorite high protein breakfast foods:

EGGS

What's great about eggs is that they can be made a bunch of different ways and enjoyed in both sweet and savory recipes. One egg has about 6g of protein. We actually aren't using eggs in these zucchini breakfast bars because I wanted to make them vegan, but you totally could. Simply swap the flax eggs with regular eggs and you'll increase the protein amount!

QUINOA

You know I love quinoa for all things, but it's honestly an amazing breakfast food. It's versatile – so you can enjoy it plain like a bowl of cereal or you can bake with it – and it's healthy. It's high in fiber and one serving of quinoa has about 10g of plant-based protein!

HEMP SEEDS

A secret weapon in the vegan world, adding hemp seeds to your breakfast is a really easy way to increase the protein count without sacrificing flavor or texture. Add them to your smoothie, sprinkle them on top of your toast, or stir them into your baked goods like we're doing here!

NUTS

Whether it's sliced almonds on top of your smoothie bowl or peanut butter on your toast, nuts are an awesome way to add healthy fats and protein to your breakfast. The protein amount ranges per nut, but typically they're interchangeable. We're using cashew butter in these zucchini breakfast bars which has an awesome flavor!

And if you want even more ideas, check out our guide that includes 10 amazing sources of plant-based protein!

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How to Bake With Quinoa

The star of the show today, aside from the zucchini and chocolate chips, is quinoa. Quinoa is not only an awesome breakfast food, but it's also really great for baking!

There are a few different ways to bake with quinoa:

  • cooked quinoa
  • quinoa flour
  • quinoa flakes

The flakes can be used like oats. Quinoa flour can be used a bunch of ways, so check out our guide to quinoa flour. And cooked quinoa? It's great for recipes like this! It's got a light and fluffy texture. It absorbs all sorts of different flavors. And it's healthy.

So basically, it's a win all around!

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Vegan & Gluten-Free Zucchini Breakfast Bars

For our zucchini breakfast bars, we're riffing off my famous Blueberry Quinoa Breakfast Bars and swapping some of the flavors for zucchini and chocolate chips.

We've got the base of cooked quinoa, then we're combining that with some oat flour (even more fiber!), as well as a little coconut sugar for sweetness. Then for our wet ingredients, we're using flax eggs (click here to learn how to make a flax egg), banana and cashew butter. Basically, these bars are like a version of baked oatmeal, with a healthier set of ingredients.

Here's why you need to make these bars: they're easy, meal prep friendly, double as a pre- or post-workout snack, are gluten-free and vegan, AND they've got fruit, vegetables, and chocolate. I mean really, how can you go wrong!?

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More Healthy Breakfast Bar Recipes

Zucchini Breakfast Bars with Quinoa

These healthy zucchini breakfast bars are the ultimate morning treat! Made with oats, quinoa, banana and zucchini, they're healthy, vegan & gluten-free!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 Bars
Calories 137kcal
Author Alyssa Rimmer
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Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Line an 8"x8" baking sheet with parchment paper and grease the sides with cooking spray.
  • In a large mixing bowl, whisk together the oats, quinoa, sugar, baking powder, spices and salt.
  • Add the flax eggs, banana, and nut butter. Mix everything together until fully incorporated. The batter should be moist, but not runny. Fold in the zucchini, chocolate chips, and hemp seeds.
  • Pour the batter into the prepared pan and smooth with a spatula.
  • Bake on the center rack for 15 - 20 minutes until the bars are golden brown and firm to the touch.
  • Remove and let cool completely in the pan, then remove and slice into squares (or rectangles). Store in an airtight container for 4 - 5 days.

Video

Nutrition

Serving: 1bar | Calories: 137kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 88mg | Potassium: 173mg | Fiber: 2g | Sugar: 4g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Really delicious! My toddler loved making and eating this with me! Will definitely make again. I used real eggs and maybe added a bit more banana and zucchini than the recipe called for. Mine needed to bake for 35 min or so. Thanks for sharing the recipe!

  2. As always, another healthy, easy and delicious recipe! I was looking for a recipe to use up the never-ending supply of summer squash in our garden (and some overcooked grains I couldn’t throw away). I did not add the coconut sugar or chocolate chips, instead substituting with raisins and a sprinkle of grain-free muesli on top for both crunch and natural sweetness (from the dried fruit & coconut chips). They turned out beautifully!

  3. Oh wow, absolutely deelish plus very healthy and guilt-free! I happened to have all of the ingredients on hand, and the recipe went together quickly. I even cut back a bit on the coconut sugar, and they are still sweet enough. Thanks for another fantastic recipe, and good luck on your big adventure!

  4. Hi! I see in the pictures & description that you added hemp seeds but I don’t see that in the recipe itself. How much hemp seeds are added in the recipe? Thanks!

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