Recipe for Zucchini Lime Bars

Recipe for Zucchini Lime Bars
Still have zucchini in the garden and need some new ways to use it up? Zucchini Lime Bars have a buttery shortbread crust with a decadent lime filling. The green flecks are zucchini, but no one will know; they will just think they are lime zest. The zucchini in the filling adds body and a few nutrients. Although these luscious bars wouldn’t be considered health food by any stretch of the imagination, my philosophy is that even a little added nutrition is a step in the right direction, and certainly better than none.
Take these bars to the next backyard barbecue or picnic; everyone will be shocked when you tell them (after the bars have been eaten, of course) that they contain zucchini. These will remind you of the ever-popular lemon bars, but with the trendy flavor of lime. Yum!

16 Bars

1/2 cup butter
1/4 cup powdered sugar
1 cup flour
1/4 teaspoon salt

3 eggs
1 cup sugar
2 tablespoons flour
3 tablespoons freshly squeezed lime juice
1 teaspoon lime zest
1 cup finely grated zucchini

powdered sugar, for dusting
  1. Preheat oven to 325°.

  2. Spray an 8 x 8" glass dish with non-stick spray.

  3. Crust: Cream butter and powdered sugar; add flour (or place ingredients in food process and process until the butter is incorporated) and press into the prepared pan.

  4. Bake 15 minutes.

  5. Reset the oven to 350°.

  6. Meanwhile make the filling: Whisk the eggs until frothy; whisk in the sugar, flour, lime juice, lime zest, and zucchini.

  7. Pour over the hot crust and return to the oven for 20-25 minutes or until set.

  8. Dust with powdered sugar.

  9. Cool and cut into bars.

Amount Per Serving
Calories 158 Calories from Fat 61
Percent Total Calories From: Fat 39% Protein 6% Carb. 56%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 55 mg
Sodium 107 mg
Total Carbohydrate 22 g
Dietary Fiber 0 g
Sugars 13 g
Protein 2 g

Vitamin A 6% Vitamin C 3% Calcium 0% Iron 2%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.