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    CHERYLN   48,806
SparkPoints
40,000-49,999 SparkPoints
 
 
Zucchini Lemon Bars

Sunday, September 25, 2011

3 eggs
1 c. oil
1/4 tsp salt
1 c. chopped nuts
1-1/2 c. sugar
1 tsp grated lemon peel
1/4 c. lemon juice
1-3/4 c. zucchini (shredded)
2 tsp b. soda
1/4 tsp b. powder
2 c. flour

Mix eggs, sugar, oil, lemon juice and peel. Beat well. Add zucchini and dry ingredients, add nuts. Bake 9x13 pan at 350 for 45-50 minutes. Cool. Frost with cream cheese frosting (I added a little lemon juice to this too and I think the bars could really use a little more lemon juice also). Can bake this in a cookie sheet for thinner bars.
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  Member Comments About This Blog Post:

REEGETSFIT 1/12/2013 9:22PM

    These look yummy! Adding to my bookmark file!

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IRISHEI 11/26/2012 9:47AM

    I love zucchini and make the emoticon cookies and the bread. May want to try this recipe. I will be anxious to see what the WW points plus tells me, for the pp value number too. thanks for sharing.
Irish Ei

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GRACIEC 9/26/2011 11:37PM

    I'm not sure if I should thank you for this or not! LOL I'll have to run it through the Sparks calculator to see just how many calories there are! Sounds delicious though! I'd be interested to hear how they turn out with applesauce too.
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CHERYLN 9/25/2011 4:48PM

    Thanks for the comments ladies. I do understand this isn't a diet-friendly recipe...more just one of those treat things we do sometimes and share so we don't have so much. Barbarasdiet, every zucchini bar/cake recipe I have uses that much oil. I'm not sure how it would work to decrease it or substitute applesauce like some people do in other baking recipes. If you try it, let me know how it turns out.

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BARBARASDIET 9/25/2011 4:28PM

    I wonder if the oil could be reduced to cut down on fat and calories....

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WINE4GIRL 9/25/2011 2:32PM

    Love zucchini and lemon so I'll have to try! Thanks!
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JEWITCH 9/25/2011 9:13AM

    Sounds like an interesting recipe and I am always looking for new ways to use zucchini. I d will try for sure. Thanks for sharing.

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