Zucchini Bars with Cinnamon Glaze
I made a batch of Zucchini Bars with Cinnamon Glaze Saturday afternoon and took them to church for coffee hour after the service. I like to bake but didn’t want to eat the whole batch. It’s a good thing I’d set aside a half-dozen to snack on later because there weren’t any left to bring home.
The recipe was sent into my column, The Recipe Exchange, which runs weekly in several newspapers here in southern Michigan and northern Ohio. The zucchini bars were so good I just had to share the recipe. The glaze looks a little questionable but the cinnamon taste is a subtle and delicious surprise. The glaze is brown and runny, so be prepared. That’s the way it’s supposed to look.
With Cinnamon Glaze
¾ cups butter 1 ¾ cups flour
½ cup packed brown sugar 2 cups shredded zucchini
½ cup white sugar 2 eggs
1 cup shredded coconut 1 teaspoon vanilla
¾ cups chopped pecans 1 ½ teaspoons baking powder
1 cup of powdered sugar 1 teaspoon vanilla
2 ½ tablespoons milk 1 teaspoon cinnamon
1 ½ tablespoons melted butter
Directions: Bars – Cream together butter and sugar until fluffy. Add eggs and vanilla, stir well. Mix together flour and baking powder. Add to creamed mixture alternately with zucchini. Add coconut and pecans. Mix well. Spread batter evenly in a greased and floured 9 x 13 x 2 inch baking pan. Bake for 40 minutes at 350. While still warm from the oven, drizzle with glaze. Glaze – In a bowl, combine powdered sugar, milk, melted butter, vanilla and cinnamon. Whisk until smooth. Using a spoon, drizzle glaze over zucchini bars. Cool before cutting.
- Posted in: nothing but food