Nutrition,  Recipes

Chocolate Chip Zucchini Protein Bars (gluten, dairy, nut and egg free) Great Bear Paws substitute

A healthy kid-friendly snack that is high in protein and doesn’t use any weird protein powders! Instead, these are packed with fruits, veggies and all sorts of nutritious ingredients!

When it comes to choosing a healthy snack for your kiddos, I’m guessing that something with chocolate chips wouldn’t be the first thing you reach for. But today, let me sway your mind with these zucchini chocolate chip protein bars.

Not only do they taste like dessert (so you know your kids will love them), but these snack bars are actually an energizing, protein-packed, fiber-rich treat. And we’ve been able to sneak in fresh fruit AND veggies inside!


1 1/2 tablespoon – flaxseed, ground
3 tablespoon – water
1 cup – chickpeas (garbanzo beans), canned
2 medium – banana
3/4 cup – quinoa flour
1/2 cup – coconut sugar
1 teaspoon – cinnamon
1/2 teaspoon – vanilla extract
1/2 teaspoon – baking soda
1/8 teaspoon – salt
1/4 cup – hemp seeds
1 medium – zucchini
1/4 cup – chocolate chips, dark


Preheat the oven to 350°F. Grease and line an 8×8 baking pan with parchment and set aside.
Whisk together the flaxseed meal and water in a small bowl. Set aside for 5 minutes.
Meanwhile, drain the chickpeas and add 1 cup to a food processor along with 1 cup of mashed bananas, until completely smooth.
In a large mixing bowl, whisk together the dry ingredients, reserving the hemp hearts, zucchini, and chocolate chips. Pour the chickpea puree into the bowl along with the flax egg and mix to combine.
Fold in the hemp hearts, grated zucchini, and chocolate chips.
Dump the batter into the prepared pan. Bake on the center rack for 24-26 minutes until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 – 15 minutes, then transfer to a wire rack and cool completely before slicing (this is important!).
Slice into 12 – 16 bars. Store on the counter for a few hours if they seem too moist, otherwise put them in an airtight container and store them for 2 – 3 days.

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