These Zucchini Walnut Bars are delicious:
This is an old post brought forward
you are going to love the taste of
these bars and would never guess
they are made with Zucchinis which
seem to be in abundance right now.
I made these recently and took them
to the seniors group at church and we
will be serving them again at our fall
tea I am helping with.
Do you have zucchinis still from this summer?
This recipe is from "Scones, Muffins , Tea Cakes" originally printed in 1996 by Collins Publishers.
(I think Out Of Print)
Zucchini and Walnut Bars with Cream Cheese Frosting:
1 1/2 cups loosely packed, coarsely grated zucchini
2 large eggs,1 cup sugar, 3/4 cup corn oil, 1 1/2 tsp vanilla extract, 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground allspice, 1/4 tsp grated nutmeg, 1 cup walnuts chopped plus 1/4 cup for topping
Frosting: 3 oz cream cheese softened, 2 cups softened confectioner's sugar, 2 Tb milk, dash of salt, 1 tsp vanilla extract
Preheat oven to 350 degrees- butter and flour a 9 x 13 baking dish- set aside.
In a large bowl beat together eggs, sugar and oil until well blended. Beat in vanilla.
In a small bowl, stir together the flour, baking powder, salt, cinnamon, allspice, nutmeg. Stir in flour mix into the egg mix blending well. Add the zucchini and walnuts and mix. Spread into baking dish. Bake about 28-30 minutes in a regular oven or 22 minutes in a convection oven. Do not burn but bake till top springs back when touched. Let cool
To make frosting in a bowl: beat cream cheese till smooth, add sugar and milk, then salt and vanilla- If too thick - add more milk until spreadable. Ice cool cake and sprinkle with more walnuts. Slice with very sharp knife.
3 different Cutting suggestions and I
suggest putting the small or tiny ones in
little paper holders (like for candy or muffins)
1. SMALL bars which can go into paper cups: cut them 5 x 6= 30 bars 2 bite size
2. Afternoon Tea Tiny 1 bite bars: cut them 6 x 8 = 48 bars
3. Larger dessert size: cut them 4 x 8