Zucchini Muffin Bars

A few weeks ago I posted this recipe for zucchini muffins that I found really pretty tasty. Bits of cranberry and pecans and hearty, these muffins fit the bill, however, the recipe calls for 2/3 c. butter and  1-1/3 c. sugar. In my attempt to use my zucchini and provide a more healthful snack for my kids I tried the recipe for the third time with a few substitutions. They were as follows...

2/3 c. Blackberry Honey (sub for the 1-1/3 c. granulated sugar)

1/3 c. melted butter plus 1/3 c. apple sauce (sub for 2/3 c. butter)

Both these substitutions were to cut down on the fat and sugar. The next few ingredients were substituted for my lack of flour in hand. The recipe calls for 3 c. flour so I improvised...

1 c. ground Cheerios (roller-pinned in a baggie), 1 c. enriched flour, 1 c. flax seed.

My, oh my, the batter was WAY more liquidy than I anticipated and I wasn't sure how it would hold up in a muffin tin. Afraid that the middle of the muffins would take forever to bake I decided to pour the batter in a jelly roll pan lined with parchment paper, hoping to make what I called "muffin bars".

The batter baked evenly and the muffin bars came out perfectly moist and not overly sweet. A perfect little snack for the kids.

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Today I made my zucchini muffin bars again, this time using 2 c. flour and 1 c. flax seed as I had enough flour on hand this time.  (I omitted the apple sauce.)

~ Zucchini Muffin Bars ~

[Preheat oven to 350*]

Combine in bowl...

2 beaten eggs

1 tsp. vanilla

2/3 c. honey

 Next add...

3 c. shredded zucchini

1/3 c. melted butter

Sprinkle on top of  zucchini mixture and combine...

Pinch of Kosher salt

2 tsp. of baking soda

In separate bowl, mix...

2 c. flour

1 c. flax seed

2 tsp. cinnamon

1/2 tsp. nutmeg

Combine with zucchini mixture. Line a jelly roll pan with parchment paper. Pour mixture into lined pan. Place in preheated oven.

Bake for 20 minutes or until golden brown and center is set.

Let cool for 10-15 minutes.

Enjoy!