And here is another recipe to use up courgettes. These bars are soft, sturdy and filling. I like it when things like this are not too sweet, but this recipe makes bars that are really just barely sweet. They were almost not sweet enough for my taste (although my husband adores them as they are), so when you like things to be sweeter, add more honey. They have quite an unique taste and texture, so it is quite hard to describe it accurately. Think more along the line of a sturdy baked oatmeal, than something like a cookie bar. They can be frozen very well, so you can make a batch and eat a square each day as a snack.
Courgette oatmeal bars (18 squares)
Slightly adapted from A Sweet Baker
2 cups grated courgette (about 1 large or 2 small courgettes)
1/4 cup coconut oil
1/4 cup milk
1/2 cup honey
1/2 cup mashed banana (about 1 medium banana)
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
4 cup rolled oats
1/2 cup raisins
1/2 cup walnuts
Preheat the oven to 175C and line a 23×33 cm baking dish with baking paper.
Mix courgette, eggs, coconut oil, milk, honey, banana, cinnamon, nutmeg and vanilla well. Stir through the rolled oats, them fold in the raisins and walnuts.
Transfer the mixture to the prepared baking dish and flatten with the back of a spoon until it is even.
Bake for 20-25 minutes or until top is golden brown. Remove from the baking dish (using the baking paper) and place on a wire rack to cool completely. Cut into squares and store in an airtight container for 2 days, or freeze them.