Monday, August 23, 2010

The Kids Cook Monday - Garden Fresh Zucchini Bars



This week, it's Faith's turn for The Kids Cook Monday project. A friend of mine sent us a recipe for Garden Fresh Zucchini Bars and I knew we had to try them.!

We do like zucchini bars/muffins/cookies, and it seemed like a great entry for our "slightly healthier" dessert series. Plus how can you possibly go wrong with coconut and raisins?

Unlike her brother, Faith is more than happy to crack the eggs, I think it's her favorite part. She's also able to read the recipe which is much nicer when I'm in the pantry trying to remember why I was in there in the first place.



Stirring it all up, getting ready to blend in the flour, it looked so good!


And voila! One pan of bars, ready to go!


The house smells so good right now, can't wait to add the glaze as soon as they cool.

Garden Fresh Zucchini Bars Recipe: 

3/4 cup butter
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
3/4 cup shredded coconut
3/4 cup chopped dates ***
3/4 cup raisins
2 cups shredded zucchini

***If you don't have dates, which I don't, just use more raisins!

Preheat your oven to 350. Spray a 9x13 pan and set aside. In large bowl, use an electric mixer and cream the butter, brown sugar, and white sugar.

Add eggs and vanilla; mix until blended.

In a separate bowl, stir together the flour, salt, and baking powder. Add to butter mixture and beat until blended.

Stir in the coconut, dates, raisins, and zucchini and mix gently.

Pour the mixture into your sprayed pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Set aside to cool while you mix the glaze.

Cinnamon Glaze: 

2 tablespoon milk
1 tablespoon butter, melted
1 teaspoon vanilla
1/4 teaspoon cinnamon
1 cup powdered sugar
1 cup finely chopped walnuts (to sprinkle on top)

Mix together milk, butter, vanilla, and cinnamon until smooth.

Add the powdered sugar and continue to mix.

Spread the frosting over the warm bar cookies, covering it to the edges.

Sprinkle with chopped walnuts and let cool completely before cutting.

3 comments:

  1. Yummy! I love anything with zucchini in it! I will have to add this to our list of things to try :D Faith looks like an awesome helper!

    ReplyDelete
  2. Agree. Zucchini is a natural add-in for muffins, bread, bars, etc. Love it! What a sweetie pie :)

    ReplyDelete
  3. I love anything baked with zucchini also. Would never entertain the idea of eating it by itself but it's oooh soo yummy baked into breads/cakes/muffins!

    ReplyDelete

 

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