Spiced Zucchini Bars With Cranberries and Pecans |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a fabulous recipe is from One Smart Cookie: All Your Favourite Cookies, Squares, Brownies and Biscotti... with less fat ! , by Julie Van Rosendaal. She makes relatively healthy cookies without sacrificing deliciousness! A nice bar cookie for the holiday season. Ingredients:
3 tablespoons butter, softened |
3/4 cup packed dark brown sugar |
1 large egg |
1 teaspoon vanilla |
1/2 cup all-purpose flour |
1/2 cup whole wheat pastry flour |
1 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/4 teaspoon allspice |
1/4 teaspoon salt |
1 cup packed grated zucchini |
1/2 cup dried cranberries |
1/4 cup chopped pecans, toasted |
Directions:
1. Preheat oven to 350. In a large bowl, beat together butter and brown sugar until creamy. Mix in egg and vanilla - beat until smooth.
2. In a small bowl, whisk together flours, baking soda, cinnamon, allspice, and salt.
3. Add the flour mixture along with the grated zucchini into the butter mixture. Stir just until combined and then gently fold in the dried canberries and pecans .
4. Scoop batter into an 8x8 baking dish lightly coated with nonstick spray. Bake until the top springs back when lightly touched near the center, about 25-30 minutes. Cool completely in the pan on a wire rack.
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