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!

craftybear

thanks for the recipe

judylg

judylg

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.

Beebonnet

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.