Wednesday, February 24, 2016

Zucchini Breakfast Bars with Alfalfa Sprouts

I've been having fun growing sprouts in the dead of winter. I was looking for recipes that I could add them to and decided to try making a zucchini muffin bar. Alfalfa sprouts hide very well in these since you expect some green flecks from the zucchini anyway. The sprouts add a ton of vitamins but don't change the flavor at all. Hooray! My kids have devoured these and don't even care that I hid sprouts in them!

Zucchini Breakfast Bar Recipe

2 cups quick cooking oats
2 cups zucchini, shredded
3 cups whole white wheat flour (or all-
¾ cup applesauce
¼ cup water
1 tsp baking powder
1 cup alfalfa sprouts, chopped (optional)
1 tsp baking soda
3 eggs
1 ½ cup sugar
½ cup vegetable oil
1 tsp cinnamon
1 Tbsp vanilla
½ tsp nutmeg
1 ½ cups chocolate chips
1 tsp salt

Instructions: Mix all ingredients together, stirring in chocolate chips very last. Spread batter evenly in a greased 10x15 jelly roll pan. Bake at 350° for 22-25 minutes. Cut into 48 bars - 8 cuts across the short side of the pan and 6 cuts across the long side of the pan creating granola bar shaped pieces. Stack them into a 9x13 size take-along container, placing waxed paper between each layer. They should all fit in three layers. These freeze well.

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