Zowee Zucchini Squares Recipe

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Enjoy life's cookies for everyone

  • Yield: 2 dozen

Ingredients

  • ¼ cup (28 g) flax meal
  • 1 cup (200 g) sugar, honey (340 g), or pure maple syrup (235 ml)
  • ¼ cup (60 ml) vegetable oil
  • 2 cups (250 g) Bob’s Red Mill brown rice flour or certified gluten-free oat flour
  • ½ cup (50 g) rice bran
  • 1 teaspoon (2.3 g) ground cinnamon
  • ¼ teaspoon (0.6 g) ground nutmeg (optional)
  • ½ teaspoon (2.3 g) baking soda
  • ¼ teaspoon (1.2 g) baking powder
  • ¼ teaspoon (1.5 g) salt
  • 1 cup (110 g) finely shredded small, tender zucchini
  • ½ cup (75 g) Enjoy Life’s Not Nuts! Beach Bash trail mix
  • ½ cup (80 g) crushed pineapple, drained
How to Make It
  1. Preheat oven to 350°F (180°C, or gas mark 4).
  2. Combine flax and next 9 ingredients (through salt) and mix on low. Batter will be lumpy. Stir in the shredded zucchini, trail mix, and crushed pineapple.
  3. Pour batter into a greased 9 x 13-inch (23 x 33-cm) baking pan.
  4. Bake for about 35 minutes. Let cool and cut into bars.
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