I partially cook the zucchini in butter, cinnamon, and sugar just until the edges are translucent. The Best Step. Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. If you don’t have a garden full of zucchini, go to the store right now and buy some. baking pan. These bars are so worth it! “Taste of Home” contributor Shelly Bevington of Hermiston, Oregon shares her winning recipe! We had a garden when we lived in Massachusetts. Get yourself a large jelly roll pan.. baking pan. I tried it from scratch with shredded zucchini and fresh blueberries instead. Step 1, Cream until light and fluffy. In a large bowl, cream butter and sugar until light and fluffy. Because I was using a glass baking dish the edges were getting darker than the middle so 15 minutes into baking I reduced the oven temperature to 325 to allow it to bake more evenly. I got this recipe years ago from the Taste of Home Annual Recipes 1994 edition. You fold shredded zucchini into a thick batter of brown sugar, melted butter, eggs and flour. But this is my new favorite. They both have the same health benefits, but white whole wheat flour has a lighter taste and texture—which lets the chewy texture of these healthy zucchini cookie bars shine! You may notice that some zucchini recipes have you squeeze excess water out of your shredded zucchini. Frosted Caramel Zucchini Bars … —Shelly Bevington, Hermiston, Oregon. It's so delicious. Unlike traditional sugar cookie recipes that call for an entire stick or two of butter (yikes! Aug 15, 2016 - Homemade zucchini bars with creamy cream cheese frosting. Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. The best part of these bars was watching my picky eater who hates all foods devour them. What's not to love; Lemon glaze AND blueberries?! Line your pan with parchment paper for easy removal and cleanup. "Taste of Home" is the #1 food and entertaining magazine in the world, with 3.2 million readers. Beat 1-2 minutes until well mixed. Don’t forget a few drops of … Grease a 15x10x1-in. You can also take out the seeds if you want by cutting it in half longwise and scraping them out with a spoon. I try to slip zucchini into as many dishes as possible. In a small bowl, mix glaze ingredients until smooth; spread over top. It just puts a smile on face to sneak veggies into recipes. The Best Zucchini Bars - These are the best zucchini bars! Pour into 15x10 x1 inch pan (jelly roll pan or cookie sheet with sides). It has been a fun hobby for me, and fits well with my love of baking and cooking. Combine the dry ingredients; add to the egg mixture and mix well. My husband is diabetic, so I substitute Truvia Cane Sugar Blend and follow the substitution measurements. I saw a bar recipe on a box of muffin mix using apple and lemon zest. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. I made this once because I had too much zucchini. Zucchini Bars Recipe: Preheat the oven to 350 F. Grease an 8-inch square baking pan and set aside. Cake bars are even easier to make than most cake recipes and the bar form makes them extra convenient for transport. Let stand until set. Explore. I prefer using olive oil for the taste. Cool completely in pan on a wire rack. Frosting: Blueberries .. ... “Taste of Home” Blueberry Zucchini Squares. Preheat oven to 350*. Grease a 15x10x1-in. In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice; toss to combine. Use up your overabundance of garden zucchini in these simple 5 ingredient frosted caramel zucchini bars. Cool completely in pan. For the bars: 3/4 cup light brown sugar, packed 3/4 cup granulated sugar 1/2 cup oil (vegetable or canola oil) 1/2 cup Greek yogurt 2 large eggs, slightly beaten 1 teaspoon vanilla extract 1 cup carrot, grated (about 2 medium size carrots) 1 cup grated zucchini (about 1 medium size zucchini) 1/2 cup chopped walnuts (optional) Layer 2: cooked zucchini that tastes like apples. Directions. In another bowl, whisk 3 ¼ cups flour, baking soda and salt; gradually add to creamed mixture, alternately w/ zucchini mixture, mixing well after each addition. Grease a 15x10x1-in. In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. baking pan. Use half of your crumble and line your pan with a nice thin crust and then pre-bake it for 10 minutes. The lemon zest add so much flavor. I have been a Volunteer Field Editor for Taste of Home magazine for a little over a year now, and part of that role is to review several recipes each month from the thousands to choose from, and submit my own, original recipes several times per year. For a thinner bar, bake in a cookie sheet. Packed with two whole cups of zucchini. I used only 2 cups of sugar and put in a jelly roll pan. In a large bowl, cream butter and sugar until light and fluffy. Again, I pinky swear. A lot of people on here said that they reduced the amount of sugar because they thought it would be too sweet; but I add the directed amount and I thought it was perfect ?? I love the tang of lemon, so I always add at least twice as much lemon zest as the recipe calls for, both in the cake/bar and the glaze. I don’t tell guests and they still ask to take some “to go.” These are a family favorite! In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice; toss to combine. 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