To make "Zucchini Bars," you'll need:
• 3 eggs
• 1 cup oil
• 2 cups finely-grated zucchini
• 3 teaspoons vanilla
• 2 ¾ cups flour
• ¼ teaspoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 cup chopped nuts (optional)
• 1 cube melted margarine
• 3 ounces cream cheese, softened
• 2 ½ cups powdered sugar
• 1 teaspoon vanilla
Preheat the oven to 350 degrees and grease a 17-by-11-inch cookie sheet. In a large mixing bowl, combine the eggs, oil, zucchini, and vanilla. Sift the dry ingredients together and then add them to the zucchini mixture in three portions. Mix well after each addition. Stir in chopped nuts (optional). Pour into the cookie sheet and bake for 20 to 25 minutes. Combine the melted margarine, cream cheese, powdered sugar, and vanilla. When the bars have cooled, ice with the frosting.
I haven’t taken the time to make the “Zucchini Casserole” featured in last week’s column.
Hopefully I’ll get to it this week.
In the meantime, I’ve been looking through my file for zucchini desserts.
I came up with two recipes for brownies.
Cakes and brownie/bars made with zucchini are moist and delicious.
To make “Zucchini Brownies,” you’ll need these ingredients:
2 eggs (beaten), 1 ½ cups sugar, 1 teaspoon vanilla, ½ cup olive oil, 2 cups shredded zucchini, 2 cups flour, 1 ½ teaspoons baking soda, and ¼ cup cocoa.
For the topping you’ll need: ½ cup chopped nuts, 2 tablespoons sugar, and ½ cup chocolate chips.
Preheat the oven to 350 degrees.
Get out a cookie sheet or jelly roll pan.
There are no directions with this recipe as to whether the pan should be greased.
Put dry ingredients in a bowl.
Beat the eggs and then add the sugar, vanilla, and olive oil.
Mix in the shredded zucchini.
Add the dry ingredients, sifted together.
Mix well and spread on the cookie sheet or jelly roll pan.
Mix topping ingredients and sprinkle them over the brownie dough.
Bake for 20 to 25 minutes at 350 degrees.
Do not over-bake.
The olive oil isn’t a misprint.
I’ll bet a person could use another kind of oil, but the olive oil may be a healthier choice.
The next recipe is for “Zucchini Bars.”
I ‘ll probably try this one first since there’s cinnamon in the batter and the bars are frosted with cream cheese icing.
Preheat the oven to 350 degrees.
Grease a 17-by-11-inch cookie sheet.
You'll need the following ingredients:
3 eggs, 1 cup oil, 2 cups finely-grated zucchini, 3 teaspoons vanilla, 2 ¾ cups flour, ¼ teaspoon baking powder, 2 teaspoons baking soda, 2 teaspoons cinnamon, and 1 cup nuts (optional).
For the frosting you'll need:
1 cube melted margarine, 3 ounces softened cream cheese, 2 ½ cups powdered sugar, and 1 teaspoon vanilla.
In a large mixing bowl, mix eggs, oil, zucchini, and vanilla.
Sift together the flour, soda, baking powder, and cinnamon.
Add to the zucchini mixture in three portions, mixing well after each addition.
Stir in the nuts (optional).
Pour into the greased cookie sheet and bake for 20 to 25 minutes.
When cool, ice with the frosting.
Make it by combining the melted margarine, softened cream cheese, powdered sugar, and vanilla.
This recipe does not have sugar in the batter instructions.
Perhaps it’s because there’s sugar in the frosting.
I have not tried this week’s recipes.
If you try them, call me and let me know how they turned out.
If you have zucchini recipes (or other recipes) you’d like to share with readers, call me at 824-8809 or write to me at Box 415, Craig 81626.
Copyright Diane Prather 2012.
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