If you’re like many people, mid-late summer means one thing… zucchini EVERYWHERE! Your plants are blossoming and bursting and just when you think you’ve picked them all, you discover one hiding under a giant leaf.
How much zucchini bread CAN you make? How many zucchini can you pawn off on your neighbors?!
How about a YUMMY new recipe? This recipe is one I cherish from my childhood, and wherever my mom found it, I’m glad she did. It’s a different twist on most zucchini bars, with their spices and cream cheese. This is simple and sweet, with a light cinnamon glaze on top. Plus, it has coconut, so the summer flavor can’t be beat! I remember she used to make it for our family reunions or summer birthday parties since it makes a lot. This recipe is full of sentiment for me, and I’m posting it for that reason. I mean, there’s mental fitness in those childhood memories, right? 😉
Cinnamon Glazed Zucchini Bars
Cream:
3/4 c. margarine or butter (or applesauce)
1/2 c. brown sugar
1/2 c. sugar
add:
2 eggs
1 tsp. vanilla
Add:
1 3/4 c. flour
1 1/2 tsp. baking powder
stir in:
2 c. shredded zucchini (1 medium)
1 c. coconut
Spread in a well-greased jelly roll pan. Bake at 350 degrees for 30 min or until golden brown and edges are done. Frost while warm.
Frosting:
1 c. powdered sugar
2 1/2 T. milk
1 1/2 T. melted margarine/butter
1 tsp. vanilla
1/2 tsp. cinnamon
Fit From the market 