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Thread: Zucchini -Cherry Bars

  1. #1
    Senior Member jeanequilts's Avatar
    Join Date
    Apr 2010
    Location
    Omaha
    Posts
    543
    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!

  2. #2
    Google Goddess craftybear's Avatar
    Join Date
    May 2009
    Location
    Central Indiana (USA)
    Posts
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    Blog Entries
    194
    thanks for the recipe

  3. #3
    Super Member
    Join Date
    Jun 2010
    Posts
    1,304
    Quote 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!

  4. #4
    Super Member
    Join Date
    Jun 2010
    Posts
    1,304
    Quote Originally Posted by judylg
    Quote 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!
    Hit button before I started, sorry about that. I wanted to say these sound like they would be good, especially with the zucchini crop starting.

  5. #5
    Junior Member Beebonnet's Avatar
    Join Date
    Nov 2010
    Location
    Oregon Coast
    Posts
    204
    Blog Entries
    2
    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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