Moist and dense cake-like zucchini ‘blondies’, these chocolate chip walnut bars are a yummy fill-you-up snack.
1 medium or 2 small zucchini
2 cups oats
½ cup honey
1/3 cup canola oil
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon table salt
1 cup plus 2 tablespoons chopped California walnuts, divided
1 cup chocolate chips, divided
Coat a 9’ X 9’ baking dish with cooking spray. Heat the oven to 350°F.
Using the food processor, grate the zucchini to get 2 cups of loosely packed, grated zucchini. Remove the grating blade of the food processor and attach the pureeing blade.
To the bowl of the food processor, add the zucchini and oats. Turn on processor and puree until well mixed. With the processor on, pour the honey and oil through the hole, pureeing until fully incorporated. Stop the processor, remove the lid and add the eggs, cinnamon, baking soda and salt. Attach the lid and process until well mixed. With the processor on, add 1 cup of walnuts (reserving 2 tablespoons of nuts) through the hole; process until walnuts are completely pureed into the batter. Add all but 2 tablespoons of the chocolate chips and stir them in using a fork or spoon. Pour the batter into the prepared baking dish. Evenly sprinkle the reserved walnuts and chocolate chips over the batter. Bake until the middle is set, for about 30 minutes if using a glass baking dish and for about 25 minutes if using a metal baking dish.