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Lemon Raspberry Zucchini Bars {Recipe Redux}

lemon.raspberry.zucchini

Just in time for you to use all the extra zucchini from the garden that you have no idea what to do with! Or you can send it to me since my tiny porch garden doesn’t support zucchini growing.

This month’s recipe redux was all about bites and bars. I took these babies for a vegan potluck event– yes, I went to a vegan potluck event. No I am not vegan, but this local group has a monthly meeting with a new speaker each month (last month we learned about organic farming techniques) and they invite everyone in the community who is interested in learning more about living a healthy lifestyle. Annnd they’ve asked ME to present to the group in October!

So anyway, these little beauties were a hit. I’ve never tried to bake anything vegan before and I ended up making two different versions of these– a vegan and non-vegan version with eggs because I was nervous about using the chia seed mixture in place of eggs. To my surprise, the vegan version was BETTER and the little chia seeds reminded me almost of a poppyseed muffin. If you’re nervous about baking something vegan, just forget about the fact that they are vegan at all because no one would know if you didn’t mention it.lemon.raspberry.zucchini.bars

Lemon Raspberry Zucchini Bars

Makes 28 servings

  • 3 tablespoons chia seed
  • 5 tablespoons water
  • 2 cups all purpose flour
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup sugar
  • ½ cup natural applesauce
  • ½ cup melted coconut oil
  • Juice and zest from one lemon
  • 1 ½ cups grated zucchini
  • ¼ cup raspberries

Screen Shot 2014-08-22 at 8.21.20 AM1. Mix the chia seeds and water together in a small bowl. Let sit for 5 minutes. Meanwhile, whisk together flour, baking powder and soda, salt. Set aside.

2. Mix thoroughly together the sugar, applesauce, coconut oil, lemon juice and zest. Add the zucchini.

3. Whisk the dry ingredients into the wet and fold in raspberries. Pour into a greased (with coconut oil) 9×13 inch pan and bake on 350 degrees for 25- 30 minutes or until toothpick comes out clean from center.

Don’t forget to check out all the other bites and bars from my fellow Recipe Redux bloggers (just click the little blue froggy):

Have you used zucchini in any creative ways this summer? Or made a “healthy” dessert and surprised yourself at how good it turned out?

Are you looking for a dietitian or nutritionist in Orlando? Contact me at nutritionawareness@meganwarerd.com or schedule your appointment here. Not in Orlando but still need some nutrition help? We also do online or over the phone consultations.

  • These look delicious, I love the ingredients, all of my favorites!

  • These sound simply amazing! :)

  • yum! looks great. I’m part of the “21st posting group” for RR and I never usually see the other group’s link-up, so I’m glad I did this month!
    xoxo Sarah Grace, Fresh Fit N Healthy.

  • uglicoyote

    Reblogged this on Vegan Coyote.

  • writelane

    A new way to enjoy zucchini! Very different.

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  • I tried this just now and they are amazing! THANK YOU for this recipe :) x

  • Mits

    Sounds delish! Are these bars crisp or soft in texture?

    • Megan

      They are soft and moist!

  • lori p

    Sooo much zucchini, so little time. This is a great recipe. As a cake , I “won” a family dessert “competition”:). I used olive oil because I forgot the coconut oil. Second time I split the oil w/additional applesauce and made in a bread pan. Just as delicious!

    • Megan

      Wish we could capitalize on your bounty harvest this year… I heard about the massive ones you’ve been giving out :) Glad you and your family enjoyed the recipe!

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