“This bar cookie recipe is a good use for that bumper zucchini crop.” - by Rosina
Ingredients
Adjust Servings
Original recipe yields 2 dozen
Directions
- In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
- Combine in another bowl, flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Mix thoroughly. Stir in the walnuts.
- Pour batter into a greased 9 x 13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Cool.
- Sprinkle top with sifted confectioners' sugar and cut into bars.
Nutrition
Amount Per Serving (12 total)
- Calories
- 417 cal
- 21%
- Fat
- 26.2 g
- 40%
- Carbs
- 42.6 g
- 14%
Based on a 2,000 calorie diet
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Reviews (35)
Rate This Recipe
"I baked this recipe in a well greased bundt pan for about 45 minutes - it was awesome - not your typical zucchini bread. I used the grated rind and juice of one lemon. I could eat the whole thing bu..." See moret I won't."
Grannyn
"Light and lucious - Didn't peel the zucchini which left the bars with "green things" but didn't affect the taste. I freeze the correct amount of grated zucchini with the lemon rind and during the win..." See moreter I've got a head start on these bars!!"
sue
"This was very good. I only used half the oil and 1/2 cup applesauce in place of all the oil and I always use whole wheat pastry flour. Used 3/4 cup of sugar and 1/2 cup brown sugar splenda for baking ..." See morein place of all the sugar. It was moist, and so delicious. Will make this one again! I baked in a bundt pan for 45 minutes and topped it with a little powdered sugar and lemon juice mixed. MMM, delish!"
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