Recipe: Lemon Zucchini Yogurt Bars (no eggs)

LEMON ZUCCHINI YOGURT BARS

"These moist cake-like bars could be served for breakfast as a coffee cake. Nonfat yogurt is used instead of egg in this recipe, helping to reduce the total amount of fat."

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nonfat lemon or plain yogurt
1/4 cup butter or margarine, melted
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1 cup shredded zucchini
1 tablespoon powdered sugar (for sprinkling on top)

Heat oven to 350 degrees F. Spray 9-inch square pan with nonstick cooking spray.

In large bowl, combine flour, sugar, baking soda and salt; mix well.

In small bowl, combine yogurt, margarine, lemon peel and lemon juice; blend well. Add to dry ingredients; stir just until moistened. Stir in zucchini. Spread batter in spray-coated pan.

Bake at 350 degrees F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.

Sprinkle with powdered sugar. Cut into bars.

Makes 24 bars.
Source: Pillsbury - Healthy Baking