This bar cookie recipe is a good use for that bumper zucchini crop.
INGREDIENTS (for 1 servings):
- 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
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.