Sunday, September 12, 2021


Who knew you could bake something
so wonderful from a Zucchini.

This is an old post brought forward 
because 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 the 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


Deanna said...

I know that this has gotta be awesome.
The kind of food that just melts in your mouth!!!!

Andrea said...

Sounds like a great recipe! I can't wait to try it out! Best of luck with the root will be in my prayers!

Teresa's New Life said...

I have this book, I will have to make these soon myself!!!! YUM!

Storybook Woods said...

A very yummy way to use up zucchini, Clarice

parTea lady said...

Looks like a zucchini lovers dream dessert.

Anonymous said...

Hello there! So glad you dropped by my blog and that you liked it enough to add! Please help yourself to my Kindred Spirit award in my side bar!

Your zucchini bars look yummy. My daughter just made several loaves of bread and are sharing them around...too bad she lives in Ky and I'm here in Ohio...but I may hit the farmers mkt in the morning for sure!

Blessings to YOU!♥

Anonymous said...

PS...I've added you into my blogroll and reader list so that I don't miss a thing on your lovely blog!♥

loose leaf tea lover said...

Sounds delicious! Cant wait to try it with some Rooibos tea i just picked up from my local farmers market.

parTea lady said...

The zucchini bars look delicious, especially with the cream cheese frosting. I don't have a surplus of zucchinis, but if I did I'd be making my favorite diet cream of zucchini soup.

Anonymous said...

Gorgeous Bernideen! HaPpY 4th of July!!

Beth said...

Bernideen, Your zucchini bars look awesome! I will have some zucchini this summer. I planted two hills. I love both your Rose Chintz and Old Country Roses teapots! On a personal note, I have been enjoying the strawberry tea you sent. Thank you.

Lavender Cottage said...

This recipe sounds delicious Bernideen, and healthy too! I would love to sneak vegetables into unsuspecting grands, they'd be so thrilled about the icing, they likely wouldn't notice the green specs.
And, the recipe makes a big pan of squares, yummy.
Happy July 4.

Sandi@ Rose Chintz Cottage said...

Hello my friend,
What wonderful zucchini bars and how good they look next to the Rose Chintz coffee pot!! My heart always melts when I see that pattern!
My mother always made a scrumptious zucchini bread; very moist and spicy. A real treat this time of year. Thank you for sharing your tea and the recipe with Tea Time. Wishing you a delightful Fourth of July holiday.


Unknown said...

oh my do I love zucchini...those bars look so great! I am ALWAYS looking for a new tea party food book and now I will have to hunt that treasure down for sure! Thanks!

Celestina Marie said...

Thank you for sharing this wonderful recipe. I also love zucchini and have this recipe too. You have made me hungry now!!
Lovely tea pots you picture with your yummy treat!
Thank you for sharing a past post once again. It was so nice to visit and join you for Tea Time Tuesday.
Hugs from Texas, Celestina Marie

Charlotte said...

I love all things zucchini! Thank you so much for the recipe!

Donna and Miss Spenser said...

This was one of the first posts I found of yours...of course, I made those yummy bars! Hmmm....I think I will have to try them again...they were so delicious...trying to think how they will fit into the diet? Yes, they will count for the "vegetable" for the day! Ha!!! Have a good one. ~Donna

Angela McRae said...

Bernideen, this is no exaggeration: I clicked on your blog and as soon as I saw that first photo my stomach started growling! Have mercy!

Jan Messali said...

Perfect timing! I need some new zucchini recipes since my garden is overflowing right now. I'm going to try these this week. Thanks!

Johanna Gehrlein said...

Hi Bernideen,
oh my! So sorry to hear that you hurt your toes. I hope the pain will decrease soon.
Thank you for the helpful message. Your Zucchini bar recipe sounds great. One can never have enough recipes for this nice veggetable. Easy to grow and granted huge crops. Just need to have inspirations and your recipe looks great. Thank you for the recipe and for hosting this wonderful event.
Take care, Johanna

Donna Heber said...

Hi Bernideen,

Looks delicious! I'm so sorry to hear about your foot. Hope things heal quickly for you.

Sarah said...

Oh, that hurts. Sorry about your toes.
The zucchini bread looks delicious.
I know I'm late. Forgot you were hosting this party. I'm got you on my schedule now. Thanks!

Southerncook said...

The bars look delicious and I am now craving them. Recipe sounds wonderful. I may have to make me some of these.

Carolyn/A Southerners Notebook

Deanna Rabe - Creekside Cottage Blog said...

Those bars look delicious!

Good luck with your booth! I'm sure it will be wonderful!

kitty@ Kitty's Kozy Kitchen said...

I enjoyed the re-post, Bernideen! The bars look delicious and nice and spicy, too.
Good for you in opening a stall for all your pretty things. I appreciate you taking time to host your tea party. Best of luck with your booth!

Sandi@ Rose Chintz Cottage said...

Bernideen, your bars look wonderful and would taste lovely with a cup of tea! Love your Rose Chintz coffee pot and OCR teapot! Congratulations on opening your own booth! You will have fun, I'm sure, and I know it will keep you busy. Wish I could drop in. I would enjoy seeing your beautiful wares and having a chat.


NanaDiana said...

Well, repost or not- these sound awesome. I didn't even know what a blog was back in 2009 so they are brand new to me.

Good luck on your booth. I am thrilled for you and I hope it does a good business. xo Diana

xinex said...

Good luck on your stall, Bernideen. Your bars look so yummy! I just baked a zucchini walnut bread yesterday and it’s good too. Thanks for hosting!

Marilyn Miller said...

The recipe looks like one worth repeating.

Louca por porcelana said...

Thanks for hosting,Bernideen!Love the beautiful teapots!Your recipe looks delicious.Hugs!Maristella.

ellen b. said...

Those walnut barns look great!

At Rivercrest Cottage said...

I'll save this post so the next time we travel up that way, I'll stop in and see what is available. Your town is in my binder on places to see on road trips.

Margie said...

I was late to the tea party so I enjoyed seeing this repost from 2009. I rarely eat zucchini bread so I'd be happy to sample some of yours. Best of luck with your new booth at the antique market. Thank you for hosting.

Jean | said...

Bernideen, since I wasn't around the blogosphere in 2009, this is brand new to me! And most welcome. Looks delicious, but I have no source of black walnuts so will have to use regular. Thank you for hosting despite all your extra work just now.

Antiques And Teacups said...

Hope the root canal went well and you didn't have further problems like we had last year! Hav fun with your antiques booth. I know it will go well for you! The recipe looks wonderful. Well, I am sure you won't be border! Lol! Have a lovely week and thanks for hosting!

The Charm of Home said...

What a cute little cupboard you have the tea in. The cake looks delicious! Thanks for hosting!

Ang Specht said...

We have been eating lots of zucchini here lately. Our newest favorite is almond flour zucchini bread. It is really good, and healthy! I'm not a fan of walnuts...I'm wondering if they could be left out of your recipe, or if that would change it too much? They look yummy, despite the nuts, ha, ha.

Wishing you a happy weekend!

Curtains in My Tree said...

How fun that I got to join your party today with my little blue and white tea cups
hope to see you soon

Michele M./ Finch Rest said...

it's cold and rainy today and I am in the mood to bake!

You've inspired me, Bernideen!

Sorry your pc is acting up - had that recently myself and had to replace. Mine was only a few years old but it's a work horse, that's for sure. Glad I did though, because we revamped it and gave it to my youngest daughter who didn't have a working one. We all won, then. : - )

Hope you are well. Hugs. ♥

A Brit in Tennessee said...

My daughter has zucchini running out of her ears at the moment, I'm going to share this recipe, it's sounds incredibly delicious.
Thank you for sharing.