This bar cookie recipe is a good use for that bumper zucchini crop.
Original recipe makes 2 dozen
Ingredients
1 1/4 cups white sugar
1 cup vegetable oil
3 eggs
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1 3/4 cups grated zucchini
2 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts
1/3 cup confectioners’ sugar for decoration
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
Calories: 417 kcal
Carbohydrates: 42.6 g
Cholesterol: 53 mg
Fat: 26.2 g
Fiber: 1.5 g
Protein: 5.4 g
Sodium: 434 mg