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Zucchini is often celebrated for its versatility in savory dishes, but many might overlook its potential in desserts. This humble vegetable, often relegated to the sidelines, brings a unique texture and moisture that can elevate sweet treats to new heights. Among the myriad of ways to incorporate zucchini into desserts, zucchini cheesecake bars stand out as a delightful fusion of creamy, rich cheesecake flavor and the subtle earthiness of zucchini. These bars not only satisfy your sweet tooth but also add a nutritious twist by including vegetables, making them a guilt-free indulgence.

Zucchini Cheesecake Bars

Discover a unique twist on dessert with these Zucchini Cheesecake Bars! Combining the creaminess of cheesecake with the subtle earthiness of zucchini, this recipe offers a delightful treat that's both delicious and nutritious. Zucchini adds moisture and enhances the texture, making these bars a guilt-free indulgence. Easy to make and packed with flavor, they’re perfect for a special occasion or a sweet everyday snack. Try this creative recipe and enjoy a healthy dessert option!
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Ingredients
  

2 cups grated zucchini (about 2 medium zucchinis)

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

8 oz cream cheese, softened

1/4 cup powdered sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract (for the cheesecake layer)

Instructions
 

Prepare the Zucchini: Preheat your oven to 350°F (175°C). Grate the zucchini using a coarse grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. Set aside.

    Make the Base Mixture: In a large mixing bowl, combine the melted butter, granulated sugar, brown sugar, and eggs. Whisk until smooth. Stir in the vanilla extract.

      Mix Dry Ingredients: In another bowl, mix the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

        Incorporate the Zucchini: Fold the grated zucchini into the batter until evenly distributed. Pour the mixture into a greased 9x13 inch baking pan, spreading it out evenly.

          Prepare the Cheesecake Layer: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, lemon juice, and vanilla extract. Mix until completely blended and creamy.

            Combine Layers: Spoon dollops of the cheesecake mixture on top of the zucchini base. Use a knife or spatula to gently swirl the cheesecake layer into the zucchini batter, creating a marbled effect.

              Bake: Place the baking pan in the preheated oven and bake for 30-35 minutes, or until the edges are set and the center has a slight jiggle. A toothpick inserted into the center should come out with a few moist crumbs.

                Cool and Serve: Allow the bars to cool in the pan for at least 1 hour at room temperature, then refrigerate for at least another hour before slicing into squares. Serve chilled or at room temperature.

                  Prep Time, Total Time, Servings: 25 min | 1 hr 30 min | 12 servings