Zucchini Bars-A Healthy, Yet Delicious Bake
Here we go again, yet another post about zucchini. Like I said before, there is an over abundance of this little vegetable/fruit. I have been searching through my old family hand written recipes and found this one for zucchini bars. Looking it over, I decided to make it for breakfast. I only wanted to make a small amount of them so I halved the recipe, used an 8 x 8 pan and it came out perfect! Here is the recipe that I used for the smaller version. If you want a larger cake, though the recipe calls it a bar (could be because my relatives originate from Massachusetts and we love those r-controlled vowel words), just bake it in a larger pan and wait until it gets lightly browned.
Zucchini Bars
1/4 cup melted butter
1/4 cup vegetable oil
3/4 cup brown sugar
1 egg
1 tbsp. water
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. cinnamon
3/4 cup unbleached flour
1/4 cup whole wheat flour
1/4 tsp. salt
1/2 tsp. baking soda
1/2 cup raisins
1/2 cup coconut
3/4 cup oat bran
1 1/4 cup zucchini: shredded, squeezed, and tightly packed
confectioner’s sugar
Mix the butter, oil and sugar.
Add in egg, water, vanilla, nutmeg, and cinnamon.
Stir in remaining ingredients.
Spread into an 8X8 greased and floured pan.
Bake in a 350* oven for 40 minutes.
Sprinkle with confectioner’s sugar before serving.
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