So, how many of your kids ask for zucchini bread bars? Just mine? Well, yours might start asking soon if these are what they get. This is my go to recipe for any type of quick bread or muffins. It’s flawless and it’s not to bad on the nutritionals either.
I’m not sure if my kids just like the coloring in these bars, but they seem to really like the taste. I think what a lot of people don’t understand, it’s that zucchini doesn’t have a lot of flavor. Not to disparage the zucchini, but you can’t taste it. Also, there’s not much there in terms of texture.
Remember the deceptive cooking phase when moms everywhere were hiding vegetables in their kids’ foods? That really annoyed me. Kids have foods they dislike and foods they won’t try…newsflash — just like adults.
These pack up really well for lunches or to go for sports practices. I make a batch of these, put them in individual bags and store in the fridge for my kids to grab for lunches or a snack after school.
Honestly, they don’t last long, so this week I made a batch of these and some cookie bars — these were the first to go. They are not super sweet, but they are really moist and flavorful, we love the added cinnamon here. It pairs perfectly.
One note on the moisture. Unless you have a ton of water coming out of your zucchini (which you shouldn’t), then there isn’t a reason to try and squeeze water out. I’ve never had an issue, so I’m not concerned that you will either.
I hope you try these zucchini bread bars at least once, but make sure you bookmark this recipe because I have a feeling you might be making them again soon.Print
1 small zucchini, shredded, about 1 cup packed
1/3 cup canola oil
1 large egg
1/2 cup 2% milk
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon table salt
1 teaspoon baking powder
1 teaspoon cinnamon
Preheat oven to 400°F and spray an 8×8 baking dish with non-stick spray.
In a large mixing bowl, add shredded zucchini, oil, egg, milk, and sugar and stir to combine.
On top of the wet mixture, add the remaining ingredients in the order listed.
Stir just until you don’t see any more flour and then pour batter into the baking dish.
Bake for 25-27 minutes or until the top is light golden brown and a toothpick inserted into the center comes out clean.
Allow to cool slightly before cutting.
This recipe is very forgiving – a little more or a little less zucchini will be just fine.
- Prep Time: 10 minutes
- Cook Time: 25 minutes