Are you looking for a tasty and wholesome breakfast or snack option that’s both satisfying and nutritious? Look no further than this Zucchini Bread Granola recipe.
Packed with the goodness of zucchini, whole grains, and natural sweeteners, this homemade granola is a delightful treat that will leave your taste buds craving for more.
| Name: | Zucchini Bread Granola |
|---|---|
| Cuisine: | Fusion |
| Prep Time: | 15 minutes |
| Cooking Time: | 25 minutes |
| Total Time: | 40 minutes |
| Servings: | 10 servings |
| Yield: | 5 cups |
If you can deal with shreds of zucchini in your breakfast…
… you just might like this granola as much as I do.
With chewy clumps of oats, sweet nuggets of chocolate, ribbons of zucchini, crunchy walnuts, and warm tones of cinnamon and nutmeg, this granola has all the flavor of a traditional zucchini quick bread.
You guys know from my Zucchini Bread Pancakes that I like chocolate chips and walnuts in my zucchini bread, so I brought both ingredients into play with this granola.
I typically use unsweetened applesauce in place of butter or oil when making granola, so I easily swapped in some finely grated zucchini – which, I promise, you can’t taste at all!
It’s key to use a fine grater (such a microplane) for this recipe, because you want the texture of the zucchini to fall between shreds and puree. If you only have a box grater, opt for the side with the small holes rather than the side you would typically use for shredding zucchini or cheese.
Yes, you can see the pieces of green squash in the final product – but after all, if you couldn’t it would just be chocolate and walnut granola.
Which would be delicious as well… but why not sneak in some veggies?!
I tossed the chocolate chips (grain-sweetened to keep the sugar content low) in with the still-warm granola so that the heat would partially melt them. The melted chocolate basically acts like glue, forming glorious chewy granola clumps.
If you were brave enough to try my zucchini pancakes, I think you’re up for this challenge! I just might succeed in my mission to turn you into a zucchini-for-breakfast fan ;).
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup grated zucchini (about one medium zucchini)
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil (or any other vegetable oil)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup dried fruits (raisins, cranberries, or apricots)
- 1/4 cup shredded coconut (optional)
Estimated Nutrition Per Serving
Calories: 230 calories
Total Fat: 14g
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 120mg
Total Carbohydrates: 24g
Dietary Fiber: 3g
Sugars: 10g
Protein: 4g
Instructions
Preheat the Oven
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Prepare the Wet Ingredients
In a microwave-safe bowl or a small saucepan, melt the coconut oil and honey (or maple syrup) together until they are easily mixable. Stir well to combine.
Mix the Dry Ingredients
In a large mixing bowl, combine the oats, grated zucchini, chopped nuts, ground cinnamon, ground nutmeg, and salt. Mix them thoroughly.
Combine Wet and Dry Ingredients
Pour the melted coconut oil and honey mixture over the dry ingredients. Stir until everything is well coated. The mixture should be sticky and moist.
Spread the Mixture
Spread the mixture evenly onto the prepared baking sheet. Press it down gently with a spatula to create an even layer.
Bake
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the granola turns golden brown. Make sure to stir the granola every 10 minutes to ensure even cooking.
Add the Final Touch
Once the granola is golden brown and crispy, remove it from the oven and let it cool for a few minutes. Then, stir in the dried fruits and shredded coconut (if using).
Cool Completely
Allow the granola to cool completely on the baking sheet. It will become crunchier as it cools.
