We’re all for salads and green juice… but it’s even better when a homemade dessert actually helps us sneak in the veggies. Enter: our Zucchini Lemon Bars. Zucchinis add fiber, vitamins, and anti-inflammatory goodness to this dessert. We also swapped in whole wheat flour and coconut sugar for a better glycemic index (read: no sugar-induced energy crash), and omega-3 rich grass-fed butter.
The crust: 4 oz. (1 stick) unsalted grass-fed butter, softened 1/4 c. coconut sugar 1 c. whole wheat flour pinch of salt
The filling: 2 large eggs 1 egg white 3/4 c. coconut sugar 1/4 c. freshly squeezed lemon juice Zest of 1 lemon 1 medium yellow zucchini, grated
Directions: In a medium bowl, cream butter and coconut sugar until smooth. Blend in flour and salt, then press dough into the bottom of an 8-inch square baking pan. Chill in the fridge until firm, about 15 minutes. Meanwhile, preheat oven to 350F. Remove crust from fridge, poke with a fork in several places, and bake for 18 to 20 minutes or until golden brown. While the crust is baking, make the filling: In a large bowl, whisk together eggs, egg white, and coconut sugar. Add lemon juice, zest, and grated zucchini. Pour over the crust while it’s still hot. Return to oven and continue baking until the filling is set and very lightly browned, about 20 to 25 minutes. Let cool completely, then cut into 1″ x 4″ bars and remove from pan. Sprinkle with confectioner’s sugar or coconut sugar if desired.