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Description
These moist zucchini bars are a delicious way to use up garden zucchini. They are easy to make and perfect for a healthy snack or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 2 medium zucchini), squeezed dry
- Optional: 1 cup chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the shredded zucchini and any optional additions like chocolate chips or nuts.
- Pour the batter evenly into the prepared baking pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bars cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can frost them with cream cheese frosting or dust with powdered sugar if desired.
Notes
- Ensure you squeeze as much moisture as possible from the shredded zucchini for the best texture.
- For gluten-free zucchini bars, substitute a gluten-free all-purpose flour blend.
- These bars can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg