Recipes, memories and random thoughts from my kitchen
Tuesday, August 31, 2010
Best Zucchini Bars
I haven't made these bars in eons because they are very, very rich. But they are also absolutely delicious, and a wonderful use of zucchini. The recipe comes from an old Taste of the Country cookbook.
BEST ZUCCHINI BARS
BARS: 2 cups sugar 1 cup oil 3 eggs 2 cups flour 1 tsp. cinnamon 1 tsp. salt 2 tsp. baking soda 1/4 tsp. baking powder 1 tsp. vanilla 2 cups shredded zucchini 1 small carrot, shredded 3/4 cup old-fashioned oats 1 cup chopped nuts (may use less or omit)
FROSTING: 1/2 cup softened butter or real margarine 3 ounces cream cheese, softened 1/4 tsp. almond extract 2 tsp. vanilla 2 1/2 cups confectioners' sugar (more if needed)
For bars: Beat together sugar, oil, and eggs in large bowl. Sift together flour, cinnamon, salt, baking soda, and baking powder; add to sugar mixture in bowl along with vanilla. Beat 1 to 2 minutes or until well mixed. Fold in zucchini, carrots, oats and nuts; mix well. Pour into a 15x10-inch jelly roll pan. Bake at 350º for 15-20 minutes, until bars test done. Cool in pan on rack.
For frosting: Beat all ingredients together in medium bowl until smooth. Add more confectioners' sugar if needed to make frosting the proper consistency for spreading. Frost the bars. You may wish to let them set awhile before cutting.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.