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 saltThe 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, gratedDirections: In a medium bowl,
Category: Exhale Eats, Wellbeing
