|
|
|
 |
Whole Wheat Zucchini Bars |
|
Serves: 36
Print this Recipe
Prep Time: 20 minutes (ready in 2 hours)
BARS
3 eggs
1 1/2 cups sugar
1 cup oil
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups shredded zucchini
1 cup dried currants or raisins
GLAZE
1 cup powdered sugar
1/4 teaspoon cinnamon
2 tablespoons margarine or butter, melted
2 tablespoons milk
1. Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, beat eggs. Add sugar and oil; beat well. In medium bowl, combine whole wheat flour, all-purpose flour, baking powder, salt and 1 teaspoon cinnamon; mix well. Add to egg mixture; mix well. Stir in zucchini and currants. Spread in greased pan.
2. Bake at 350°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.
3. In small bowl, combine all glaze ingredients until smooth. Spread evenly over cooled bars. Cut into bars.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Bar * Calories: 150 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 20 mg 7% * Sodium: 55 mg 2% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 1 g 4% * Sugars: 14 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Chocolate Chip Cookies
Double Chocolate Chip Cookies
German Chocolate Cake Mix Cookies
Oatmeal Raisin Cookies
Giant Confetti Oatmeal Cookies
Coconut Macaroons
Frosted Maple Walnut Cookies
Peanut Butter Cookies
No-Roll Sugar Cookies
Stamped Shortbread Cookies
Crisp Chocolate Snaps
Whole Wheat Sugar Cookies
Ginger Snaps
Funfetti Cookies
Mexican Wedding Cakes
Snickerdoodles
Peanut Blossoms
Ginger Butter Cookies
Fudgy Bonbons
Thumbprints
Cherry Winks
Split Seconds
Double Chocolate-Orange Biscotti
Lemon-Glazed Cashew Shortbread
Rolled Sugar Cookies
Date-Filled Whole Wheat Cookies
Ginger Cookie Cutouts
Basic Refrigerator Cookies
Spritz Cookies
Pumpkin Bars
Chocolate Cherry Bars
Whole Wheat Zucchini Bars
Rocky Road Fudge Bars
Chocolate Caramel Layer Bars
Maple Walnut Bars
Oatmeal Carmelitas
Homemade Chewy Granola Bars
Sunburst Lemon Bars
Quick Cranberry-Orange Bars
Double Date Bars
Cinnamon Toffee Bars
Salted Peanut Chews
Cashew Caramel Brownies
Gourmet Mint Brownies
Espresso Brownies
Pecan Blondies with Browned Butter Frosting
Fudgy Brownies
Pecan Toffee Squares
Divinity
Candy-Coated Pretzels
Cherry Almond Bark
Penuche
Old-Fashioned Caramels
Quick Fondant
Cherry Almond Fondant
Classic Neapolitan Fondant Slices
Taffy
Holiday Peppermints
Cashew Clusters
Microwave Peanut Brittle
Kahlua Cream Truffles
Sugared `n Spiced Nuts
Maple Nut Goodie Bars
Caramel Corn
Candy and Popcorn Balls
Sherried Pecan Pralines
Triple Chocolate Fudge
Vanilla Fudge
Cook's Note: Storing Cookies
Cook's Note: Tips for Making Drop Cookies
Cook's Note: Arranging and Baking the Batch
Cook's Note: A Bit About Shortenings
Cook's Note: Storing Nuts
Cook's Note: Testing for Doneness
Cook's Note: Greasing the Pan
When the Cookie Crumbles
Cook's Note: Cookie Sheets
Cook's Note: Melting Chocolate
Cook's Note: Mailing Cookies
Cook's Note: Tips for Shaping Cookies
Cook's Note: Tips for Making Refrigerator Cookies
Cook's Note: Cookie Presses
Cook's Note: Cooling Cookies
Cook's Note: Tips for Making Bar Cookies
Cook's Note: Melting Chocolate in the Microwave
Cook's Note: How to Cut Bars and Candies Perfectly
Cook's Note: Tips for Making Candy
Cook's Note: Testing a Candy Thermometer
Cook's Note: Butter Makes Better Candy
Candy-Cooking Stages
High Altitude Candy Cooking
Rocky Road Fudge Bars Frosting
|
|
|
