Name: Cheddar Zucchini Snack Bars
Ingredients: All-Purpose Flour (2 cups): This forms the structural base of the bars, providing a tender, cake-like texture.; Shredded Sharp Cheddar Cheese (2 cups, packed): The star of the show. Using sharp cheddar provides a robust, tangy flavor that stands up to the zucchini. Shredding your own from a block is highly recommended for the best melt and flavor.; Shredded Zucchini (2 cups, packed): The key vegetable component. Use a standard box grater; there’s no need to peel the zucchini first, as the skin is tender and contains nutrients.; Large Eggs (3): These act as the primary binder, holding the bars together and adding richness and protein.; Vegetable Oil (1/2 cup): Contributes essential moisture, ensuring the bars are tender and never dry. Canola or a light olive oil also works well.; Finely Chopped Yellow Onion (1/2 cup): Adds a foundational layer of savory, aromatic flavor that complements the cheese and zucchini.; Chopped Fresh Chives or Green Onions (1/4 cup): Provides a mild, fresh oniony bite and a pop of vibrant color.; Baking Powder (1 tablespoon): The leavening agent that gives the bars a gentle lift, keeping them from being too dense.; Salt (1 teaspoon): Crucial for enhancing all the other flavors in the recipe.; Black Pepper (1/2 teaspoon, freshly ground): Adds a touch of warmth and spice.

Ingredients

All-Purpose Flour (2 cups): This forms the structural base of the bars, providing a tender, cake-like texture.
Shredded Sharp Cheddar Cheese (2 cups, packed): The star of the show. Using sharp cheddar provides a robust, tangy flavor that stands up to the zucchini. Shredding your own from a block is highly recommended for the best melt and flavor.
Shredded Zucchini (2 cups, packed): The key vegetable component. Use a standard box grater; there’s no need to peel the zucchini first, as the skin is tender and contains nutrients.
Large Eggs (3): These act as the primary binder, holding the bars together and adding richness and protein.
Vegetable Oil (1/2 cup): Contributes essential moisture, ensuring the bars are tender and never dry. Canola or a light olive oil also works well.
Finely Chopped Yellow Onion (1/2 cup): Adds a foundational layer of savory, aromatic flavor that complements the cheese and zucchini.
Chopped Fresh Chives or Green Onions (1/4 cup): Provides a mild, fresh oniony bite and a pop of vibrant color.
Baking Powder (1 tablespoon): The leavening agent that gives the bars a gentle lift, keeping them from being too dense.
Salt (1 teaspoon): Crucial for enhancing all the other flavors in the recipe.
Black Pepper (1/2 teaspoon, freshly ground): Adds a touch of warmth and spice.

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Instructions

Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick cooking spray. For easy removal, you can line the pan with parchment paper, leaving an overhang on two sides to act as handles.
The Most Important Step – Squeeze the Zucchini: Place the 2 cups of shredded zucchini in a colander set over a sink or a large bowl. Sprinkle it with about half a teaspoon of your measured salt and toss to combine. Let it sit for 10-15 minutes. The salt will draw out a significant amount of water. After it has rested, take handfuls of the zucchini and squeeze it firmly to remove as much liquid as possible. You will be amazed at how much water comes out. This step is absolutely critical to prevent the bars from becoming soggy. Your goal is to have about 1 ½ cups of squeezed, dry zucchini.
Combine Dry Ingredients: In a large mixing bowl, add the 2 cups of all-purpose flour, 1 tablespoon of baking powder, the remaining ½ teaspoon of salt, and the ½ teaspoon of black pepper. Whisk these ingredients together thoroughly to ensure the baking powder is evenly distributed, which is key for a consistent rise.
Combine Wet Ingredients and Aromatics: In a separate medium-sized bowl, lightly beat the 3 large eggs. Whisk in the ½ cup of vegetable oil until well combined.
Mix Everything Together: Add the squeezed zucchini, the 2 cups of shredded cheddar cheese, the ½ cup of chopped onion, and the ¼ cup of chopped chives to the large bowl with the dry ingredients. Pour the egg and oil mixture over the top.
Fold, Don’t Overmix: Using a rubber spatula or wooden spoon, gently fold all the ingredients together until they are just combined. It’s important not to overmix the batter. Stop mixing as soon as you no longer see dry streaks of flour. Overmixing can develop the gluten in the flour, resulting in tough, dense bars instead of tender ones.
Spread and Bake: Pour the batter into your prepared 9×13-inch baking pan. Use the spatula to spread it into an even layer, making sure it reaches all the corners.
Bake to Golden Perfection: Place the pan in the preheated oven and bake for 30-40 minutes. The bars are done when they are golden brown on top and a wooden toothpick or skewer inserted into the center comes out clean or with a few moist crumbs attached (but no wet batter).
Cool Before Cutting: Remove the pan from the oven and place it on a wire cooling rack. Let the bars cool in the pan for at least 15-20 minutes. This resting period allows them to set up properly, making them much easier to cut into clean squares. If you try to cut them while they are piping hot, they are likely to fall apart.
Cut and Serve: Once cooled slightly, use the parchment paper handles to lift the entire block out of the pan, or simply cut them directly in the pan. Slice into squares or rectangles and serve warm or at room temperature.

Nutrition

Serving Size: one normal portion
Calories: 125