Description
Warm from the oven, these zucchini bars blend a gooey, cinnamon-scented crumb with crunchy walnuts and tender ribbons of zucchini. They bake into chewy squares that balance sweetness and moisture in every bite.
Ingredients
- 1 1/2 cups shredded zucchini
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line with parchment paper, leaving an overhang for easy removal.
- Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, whisk together the egg, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Stir the drained zucchini into the wet mixture until evenly distributed.
- In a separate bowl, whisk the flour, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Gently fold in the chopped walnuts.
- Spread the batter evenly into the prepared pan.
- Bake for 20–25 minutes or until the top is set and edges are lightly golden.
- Allow bars to cool completely in the pan before lifting out and cutting into squares.
Notes
- For best texture, squeeze zucchini thoroughly to remove excess water.
- Store bars in an airtight container at room temperature for up to three days.
- Swap walnuts for chocolate chips or raisins for a different flavor.
- Be careful not to overbake or the bars will lose their chewy texture.