Zucchini Chocolate Chip Cookie Bars: Slow Cooker Recipe

These bars provide a healthy dessert option for your family! Don't let the zucchini scare you, they are delicious!

It's an exciting time over on my blog!  A Busy Mom's Slow Cooker Adventures is getting a "makeover!"  As I approach 10,000 fans over on Facebook, I'm kicking off our huge milestone with a new logo, new look and a HUGE giveaway that will take place when we gain just short of 200 fans!  If you're not already a facebook fan, you're going to want to become one so that you can partake in the fun!

Now, on to our recipe this week!  These Zucchini Chocolate Chip Cookie bars are wonderful!!!!!  My neighbor gave me a giant zucchini a few weeks ago and I've been using it here are there to cook with!  My son has been on somewhat of a veggie strike, so I've been finding creative ways to sneak them into his diet!  This worked like a charm.....and on me too!  I LOVE these!  They are moist and absolutely delicious!  

To make these, I adapted a wonderful Healthy Chocolate Chip Cookie Recipe from another blog called, Chocolate Covered Katie. She has AWESOME recipes, so you should check her out!

Zucchini Chocolate Chip Cookie Bars

2 1/3 cup oat flour (throw some oats in a food processor and grind them into a powder)
1/2 tsp. salt
1 tsp. baking soda
1/2 cup brown sugar
1/2 cup white sugar
2 cups grated zucchini
2 tsp. vanilla
1/4 cup vegetable oil
2 Tbsp. milk
3/4-1 cup semi-sweet chocolate chips

Directions: (I used a 7 Quart Crock for this, but a 4 Quart or greater would be fine)
First, to make your oat flour, place your oats in a food processor and grind them into a powder. Next in a bowl, place all of your dry ingredients and mix them up.
Now, add the zucchini, vanilla and vegetable oil.  Start to mix it up and then add your milk, 1 Tbsp. at a time.  You don't want the batter to be too thin. If you feel it's thin enough after 1 Tbsp. stop there.  If not, add another. Pour the batter into your crock that is sprayed really well with non-stick cooking spray. Cook on LOW for about 2 hours, with paper towel underneath the lid to absorb condensation, or until the edges are browned and the middle no longer looks "soupy."  It will continue to cook once you turn it off.  Let it cool completely before trying to cut and remove your "bars!"

For the original post, with step-by-step pictures and instructions, please click here.

For more great slow cooker recipes, please visit www.slowcookeradventures.com.

Happy Slow-Cooking!

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Hope Comerford August 29, 2012 at 03:10 AM
Thanks, Amanda!
reem abou September 02, 2012 at 02:12 PM
this sounds yummy!! I am going to try it! Thanks!
Barb September 05, 2012 at 03:32 PM
I don't have a food processor...I can buy already made oat flour can't I?
Hope Comerford September 06, 2012 at 01:46 AM
Great question, Barb. I "think" so, but I"m not sure actually!
Hope Comerford September 06, 2012 at 01:46 AM
Did you try it, Reem?


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