These savory zucchini bars pack in about 13 grams protein per bar and lots of calcium, magnesium, and zinc. It’s made with rolled oats and almond flour, making it naturally gluten-free and high in fiber and healthy fats. The grated zucchini keeps these bars nice and moist, with the help of melted cheese mixed in and on top! 

Ingredient Highlight

Rolled oats! are a whole grain that is a great source of fiber, complex carbs, B vitamins, iron, selenium, magnesium, and zinc, to name a few! Oats contain a soluble fiber called beta glucan, which is proven to reduce levels of bad (LDL) cholesterol, slow down and aid in digestion, and keep you fuller longer.

Servings 9 squares
Prep Time 10 minutes
Cook Time 35 minutes


  • 4 eggs
  • ½ cup whole milk plain Greek yogurt
  • 2 cups grated zucchini (1 large or 2 small zucchini, about 8 oz)
  • 1 ½ cups rolled oats
  • 1 cup almond flour
  • 2 tsp garlic powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 ½ grated sharp cheddar, divided
  • Note: turn these into muffins for a more portable snack. They should only take 20-25 minutes to bake, but check on them!


  • Preheat the oven to 350F. Grease an 8×8 or 9×9-inch baking dish with olive oil.
  • In a large bowl, whisk together the eggs and yogurt until smooth. Stir in the zucchini. Add the oats, almond flour, garlic, baking soda, and salt and stir to combine thoroughly. Stir in 1 cup of cheese. Transfer to the prepared baking dish, spread into an even layer, and top with the remaining ½ cup cheese.
  • Bake for 30-35 minutes, or until it is golden on top and around the edges and the center is cooked through. Let cool for 15 minutes before slicing.

Items you can prep ahead (optional)

  • Grate 2 cups zucchini
  • Grate 1 ½ cups cheddar
  • Make the bars!


  • To make dairy-free, use a dairy-free yogurt alternative and cheese alternative. Though I have not tested this, I think you could also skip the yogurt and add in 3 tbsp of olive oil and 1 tablespoon of apple cider vinegar. You could also try skipping the cheese and just adding in an extra ¼ teaspoon of salt. 
  • To make vegan, see above + substitute with a vegan egg replacement alternative. 
  • To make nut-free, use pumpkin seed or sunflower seed meal (just add some to your blender and blend until it forms a sandy flour/meal.


  • Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • Warm up leftovers in the microwave for about 10 seconds or until warmed through.
  • Top with a fried egg.
  • Serve alongside this week’s gazpacho for some protein.

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