Yesterday I had some ladies for lunch so
afterwards I was glad these Zucchini
Cream Cheese Walnut Bars
were left over. I never hesitate to
use a coffee pot for tea too!
As you can see by our lawn color,
we are needing rain badly. I think
I heard we are 10" behind. They
are now using the term drought.
After lunch yesterday, I went out
and set up my tea time for this photo
shoot on the patio under the deck.
Please help yourself to tea
and one of the bars!
The one flower that doesn't seem to mind
days and days of high 90's heat is the
Zinnia. My hydrangeas are just
starting to form blooms.
I used regular walnuts in this post
but you see black walnuts in the
This little cookbook (now out of print)
was where I originally
found the recipe.
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
Right this moment we have some
cloud cover above and that really
helps a lot.
These two cups and saucers are