Vintage Eats Recipe: 1978 Zucchini Bars              

Are you a gardener who feels like zucchini is growing out your ears because it is so plentiful?

If so, pass it on. I’m enjoying trying multiple recipes with zucchini. The wonderful thing about zucchini is that it can be used in everything from appetizers to entrees to vegetarian and vegetable to desserts! Plus, I bag shredded zucchini and freeze what I don’t have time to deal with.

How many foods can make that claim of versatility! (Actually, many fruits/ vegetables can make that claim so strike that last comment).

In this case I used zucchini in a dessert simply called ‘Zucchini Bars.’

They are flavorful with spices that add a nice zing from cloves and nutmeg.

The bars are good without icing, but the extra addition of sweetness from brown sugar, giving it a butterscotch flavor, sends these bars over the top!.

These are simple and quick to make and bake.

Recipe changes for the 21^st century:

Rather than cook the icing on the stove, I put the ingredients in a glass measuring cup and used the microwave in small increments just until the ingredients were mixed before lightly spreading.

Hint: Cover the measuring cup or whatever container you use in the microwave to avoid having to clean up messes.

This recipe for Zucchini Bars came from the spiral-bound ‘Sugar ‘n Spice Ladies Aid Cookbook’, published by the Ray Community Church in Ray Indiana (1978).

I used a previous recipe from this cookbook on this blog called “Rice Vegetable Pilaf.”

It was a vegetarian dish that was so good!

What are you doing with your zucchini? Let me know and send the recipe if you care to. I’d enjoy photos!

Take care,

**

Zucchini Bars

½ cup flour

½ teaspoon baking powder

1/8 teaspoon nutmeg

1.5 teaspoons baking soda

½ teaspoon salt

1/8 teaspoon cloves

½ cup margarine

¼ cup sugar

1 egg

½ cup brown sugar

1 teaspoon vanilla

1 cup zucchini, peeled and grated

½ c. chopped walnuts

¼ cup margarine

½ cup brown sugar

1/8 cup milk

¾ cup powdered sugar

Cream margarine, sugar, egg, brown sugar, and vanilla.

Sift flour, baking powder, nutmeg, baking soda, salt, cloves.

Add dry ingredients to margarine mix. Gradually add zucchini and nuts.

Pour into greased 9×12” pan. Bake at 375 degrees for 25 minutes.

Icing:

Melt margarine. Add brown sugar. Bring to boil for 2 minutes.

Add milk. Bring to second boil. Remove from heat.

Add powdered sugar and spread.  

Yield: 2 dozen