Saturday, July 27, 2013

Spiced Chocolate Zucchini Bars-Saturday Sweet

I may have mentioned in an earlier post, that last fall one of my daughters and her family moved from 50 miles away to just 5 or 6 miles down the highway from us.  She put in a garden and is sharing her bounty with us.  She planted zucchini so you all know what that means.  I am sure that there will be a number of zucchini recipes here on the blog in the next few weeks.

I thought that I would start off with a recipe for a sweet, Spiced Chocolate Zucchini Bars.  Unlike most recipes, this one calls for chopped and not shredded zucchini.  If you want it totally hidden, it can be peeled.  I never bother with peeling it myself.  Although I use buttermilk, this is one instance where the 1/2 t. lemon juice or vinegar to 1/2 c. milk works fine.  I top the bars with a simple chocolate glaze.

This an adaptation of a recipe from The Zucchini Cookbook by Paula Simmons, 1974.  This is a cookbook that belonged to my mother.

Spiced Chocolate Zucchini Bars
adapted from The Zucchini Cookbook by Paula Simmons, 1974
1/2 c. butter softened
1/2 c. vegetable oil
1 3/4 c. sugar
2 eggs at room temperature
1 t. vanilla
1/2 c. buttermilk
2 1/2 c. unsifted flour
1/4 c. cocoa
1/2 t. baking powder
1 t. baking soda
1/2 t. cinnamon
1/2 t. cloves
1/2 t. salt
2 c. finely diced zucchini
1/4 c. butter, melted
1 c. sifted confectioner’s sugar
1 T. cocoa
1 t. vanilla
1-2 T. hot water

Cream butter, vegetable oil and sugar in a large mixing bowl until well blended.  Beat in egg, vanilla and buttermilk.  In a small bowl combine flour, cocoa, baking powder, baking soda, cinnamon, cloves and salt.  Add to sugar mixture and stir until well blended.  Stir in diced zucchini.  Spoon batter into a greased and floured 9x13-inch baking pan.  Bake at 325 degrees for 40 to 45 minutes.  Remove from oven and place pan on a wire rack to cool.  When cool, combine butter, confectioner’s sugar, cocoa and vanilla until well blended.  Stir in enough hot water to make a glaze consistency.  Spread evenly over the top of cooled bars.  Let glaze set up, then cut into bars.  Makes about 36 bars

 Do you have a favorite sweet recipe that uses zucchini as an ingredient?

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3 comments:

  1. I love cakes and bars made with buttermilk, it gives it that extra little something that makes it delicious.

    Thanks so much for sharing this at "The Saturday Spotlight party"!
    Have a great weekend!
    April

    ReplyDelete
  2. In your recipe for Chocolate Zucchini bars, you forgot to add the cocoa along with the dry mixture for the cake. I saw it, so made sure I added it. Good recipe though.

    ReplyDelete
  3. Thanks for the info. I have gone in and corrected the recipe instructions. Glad you liked the cookies.

    ReplyDelete

I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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