Too many zucchini's? Try this:
Zucchini-Cherry Bars Preheat oven to 350 degrees. In large bowl mix: 2 c. sugar (I used 1 1/2 c. Splenda and 1/2 c. sugar) 4 eggs (Could probably use 2 whole eggs and 2 egg whites.) 2 c. grated zucchini 1 c. veg. oil (I used 3/4 c.) 1 tsp. cinnamon 2 c. flour 1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 1 tsp. vanilla 1 c. marachino cherries, cut in half (reserve juice for frosting) Lightly spray jelly roll pan (10.5"x15"). ( or I also like to line my pans with parchment paper, sprayed with Pam.) Spread batter in pan and bake for 30 minutes or until toothpick comes out clean. Completely cool before frosting. FROSTING 3oz. cream cheese 3/4 stick margarine 1 tsp. milk 1 tsp. vanilla 2 c. powdered sugar small amt. of cherry juice for flavoring. (Do not add too much or frosting will become too thin. Start with about 1 Tbsp.) You can make frosting ahead of time and keep in refrigerator if you need bars to cool overnight. A jelly roll pan makes about 24 bars. These freeze wonderfully! |
thanks for the recipe
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Originally Posted by jeanequilts
Too many zucchini's? Try this:
Zucchini-Cherry Bars Preheat oven to 350 degrees. In large bowl mix: 2 c. sugar (I used 1 1/2 c. Splenda and 1/2 c. sugar) 4 eggs (Could probably use 2 whole eggs and 2 egg whites.) 2 c. grated zucchini 1 c. veg. oil (I used 3/4 c.) 1 tsp. cinnamon 2 c. flour 1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 1 tsp. vanilla 1 c. marachino cherries, cut in half (reserve juice for frosting) Lightly spray jelly roll pan (10.5"x15"). ( or I also like to line my pans with parchment paper, sprayed with Pam.) Spread batter in pan and bake for 30 minutes or until toothpick comes out clean. Completely cool before frosting. FROSTING 3oz. cream cheese 3/4 stick margarine 1 tsp. milk 1 tsp. vanilla 2 c. powdered sugar small amt. of cherry juice for flavoring. (Do not add too much or frosting will become too thin. Start with about 1 Tbsp.) You can make frosting ahead of time and keep in refrigerator if you need bars to cool overnight. A jelly roll pan makes about 24 bars. These freeze wonderfully! |
Originally Posted by judylg
Originally Posted by jeanequilts
Too many zucchini's? Try this:
Zucchini-Cherry Bars Preheat oven to 350 degrees. In large bowl mix: 2 c. sugar (I used 1 1/2 c. Splenda and 1/2 c. sugar) 4 eggs (Could probably use 2 whole eggs and 2 egg whites.) 2 c. grated zucchini 1 c. veg. oil (I used 3/4 c.) 1 tsp. cinnamon 2 c. flour 1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 1 tsp. vanilla 1 c. marachino cherries, cut in half (reserve juice for frosting) Lightly spray jelly roll pan (10.5"x15"). ( or I also like to line my pans with parchment paper, sprayed with Pam.) Spread batter in pan and bake for 30 minutes or until toothpick comes out clean. Completely cool before frosting. FROSTING 3oz. cream cheese 3/4 stick margarine 1 tsp. milk 1 tsp. vanilla 2 c. powdered sugar small amt. of cherry juice for flavoring. (Do not add too much or frosting will become too thin. Start with about 1 Tbsp.) You can make frosting ahead of time and keep in refrigerator if you need bars to cool overnight. A jelly roll pan makes about 24 bars. These freeze wonderfully! |
Thanks for the great sounding recipe. I bet frozen grated zucchini would work, too. That's what I usually do with an abundance....grate and freeze. Use in winter.
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