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Cookies to Die For!
by Bev Shaffer
A flavorful cakelike bar, just as easily at home for breakfast as for an afternoon snack.
Bev's Bites: Don't let the dryness of the batter fool you; it will yield a tasty, moist bar.
Makes 12


    • 2 cups unbleached, all-purpose flour
    • 1 cup granulated sugar
    • 1 tsp. baking soda
    • 1/4 tsp. salt
    • 1/2 cup nonfat lemon or plain yogurt
    • 1/4 cup unsalted butter, melted
    • 1 tbsp. fresh lemon zest, finely grated
    • 2 tbsp. fresh lemon juice
    • 1 cup shredded zucchini
    • 4 tbsp. confectioners' sugar, sifted


Heat oven to 350 degrees. Lightly grease a 9" square baking pan.

In a large bowl, combine the flour, sugar, baking soda, and salt, mixing until blended.

In a small bowl, whisk together the yogurt, butter, zest, and juice. Add the yogurt mixture to the flour mixture, stirring just until moistened. Blend in zucchini. Do not overmix.

Spread into prepared pan. Bake for 30 minutes or until a toothpick inserted in center comes out clean.

Cool completely on a wire rack. Sprinkle with confectioners' sugar, then cut into bars.


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