Zucchini Bars Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| 1/2 cup each granulated sugar and firmly packed brown sugar | ||
| Eggs | 2 | |
| Vanilla | 2 Teaspoon | |
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Baking powder | 1 1/2 Teaspoon | |
| 3/4 cup each unsweetened flaked coconut, snipped pitted dates, and raisins | ||
| 2 cups unpared, coarsely shredded zucchini | ||
| Butter/Margarine | 1 Tablespoon, melted | |
| Milk | 2 Tablespoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Powdered sugar | 1 Cup (16 tbs) | |
| Walnuts | 1 Cup (16 tbs), finely chopped | |
Directions
In large bowl of an electric mixer, beat the 3/4 cup butter, granulated sugar, and brown sugar until creamy; beat in eggs and 1 teaspoon of the vanilla.
In another bowl, stir together flour, salt, and baking powder; gradually add to butter mixture, blending thoroughly.
Mix in coconut, dates, raisins, and zucchini until well combined.
Spread batter evenly in a greased 10 by 15-inch rimmed baking pan.
Bake in a 350° oven for 35 to 40 minutes or until a pick inserted in center comes out clean.
Place on a rack and let cool slightly.
In a small bowl, beat together the 1 tablespoon butter, milk, remaining 1 teaspoon vanilla, cinnamon, and powdered sugar.
Drizzle glaze over warm cookies, then spread evenly; sprinkle walnuts on top.
Let cool completely, then cut into 1 1/2 by 2-inch bars.
Store airtight.
In another bowl, stir together flour, salt, and baking powder; gradually add to butter mixture, blending thoroughly.
Mix in coconut, dates, raisins, and zucchini until well combined.
Spread batter evenly in a greased 10 by 15-inch rimmed baking pan.
Bake in a 350° oven for 35 to 40 minutes or until a pick inserted in center comes out clean.
Place on a rack and let cool slightly.
In a small bowl, beat together the 1 tablespoon butter, milk, remaining 1 teaspoon vanilla, cinnamon, and powdered sugar.
Drizzle glaze over warm cookies, then spread evenly; sprinkle walnuts on top.
Let cool completely, then cut into 1 1/2 by 2-inch bars.
Store airtight.
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