ZUCCHINI AND WALNUT BARS

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

ZUCCHINI CREAM CHEESE WALNUT BARS for "Tea In The Garden"

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 
former recipe.

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

definitely favorites: