Description
Moist and flavorful bars combining the tartness of rhubarb with mild zucchini, perfect for snack time or dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (about 1 medium)
- 1 cup chopped rhubarb
- 1/2 cup rolled oats
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Fold in the grated zucchini and chopped rhubarb gently.
- Gradually mix in the dry ingredients until just combined.
- Stir in the oats and walnuts if using.
- Spread the batter evenly in the prepared baking pan.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bars cool completely before slicing them into squares.
Notes
Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter. You can substitute rhubarb with apples or other fruits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: rhubarb, zucchini, dessert, bars, baking