When it comes to making delicious and healthy desserts, there's no better way to do it than with fruits and vegetables. Lemon and zucchini are two ingredients that might not seem like they go together, but they actually make the perfect pair for creating some amazing treats. Here are a few recipes we found that are sure to satisfy your sweet tooth while also giving you a healthy dose of vitamins and nutrients. First up is a recipe for Pioneer Woman Lemon Bars. These tangy and sweet bars are perfect for spring and summer, and they're so easy to make! To start, preheat your oven to 350 degrees Fahrenheit and line an 8x8 inch baking dish with parchment paper. In a medium bowl, combine 1/2 cup of butter (melted), 1 cup of flour, and 1/4 cup of powdered sugar. Mix until the ingredients are well combined and press the mixture into the bottom of the baking dish. Bake for 20 minutes and then set aside. In another bowl, whisk together 2 eggs, 1 cup of granulated sugar, 3 tablespoons of flour, 1/2 teaspoon of baking powder, and the juice and zest of 1 lemon. Pour the mixture over the baked crust and return to the oven for another 20-25 minutes, or until the filling is set. Let cool completely before cutting into squares and serving. Next up is a recipe for Mom's Zucchini Bread. This classic recipe is a great way to use up any extra zucchini you might have on hand, and it's so moist and delicious that you won't even know you're eating a vegetable! Preheat your oven to 350 degrees Fahrenheit and grease a 9x5 inch loaf pan. In a large bowl, whisk together 3 eggs, 1 cup of vegetable oil, 2 cups of grated zucchini, 1 cup of sugar, 1/4 cup of brown sugar, and 2 teaspoons of vanilla extract. In another bowl, mix together 3 cups of flour, 1 teaspoon of salt, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 3 teaspoons of cinnamon. Gradually add the dry ingredients to the wet mixture and stir until just combined. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely. For a slightly different twist on zucchini bread, try this recipe for Lemon Zucchini Bread. It has all the moistness and flavor of regular zucchini bread, but with a bright and tangy lemon flavor that's perfect for spring and summer. Preheat your oven to 350 degrees Fahrenheit and grease a 9x5 inch loaf pan. In a medium bowl, whisk together 1 1/2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. In another bowl, beat together 2 eggs, 1/2 cup of vegetable oil, 1/2 cup of sugar, 1/2 cup of brown sugar, the juice and zest of 1 lemon, and 1 cup of grated zucchini. Gradually add the dry ingredients to the wet mixture and stir until just combined. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely. Last but not least, we have a recipe for Pioneer Woman Zucchini Quinoa Cakes. These crispy baked cakes are a great way to get your veggies and protein in one delicious dish. Start by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with parchment paper. In a large bowl, whisk together 2 cups of cooked quinoa, 1 cup of grated zucchini, 1/4 cup of chopped green onions, 1/4 cup of chopped fresh parsley, 1/2 cup of grated Parmesan cheese, 2 eggs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Use your hands to form the mixture into 1/4 cup patties and place them on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and crispy. Serve hot with your favorite dipping sauce. There you have it, four delicious and healthy recipes that are perfect for any time of year. Whether you're in the mood for something sweet or savory, lemon or zucchini, these recipes are sure to please your taste buds and your body. Give them a try and let us know what you think!
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