Zucchini Bars with Penuche Frosting

[Guest guest]

Folks, I feel duty bound to cross-post this recipe to every list I'm on because

it is such a winner that I want everyone to have it -- especially the folks on

Karen's 'Veg-Recipes' list where I found it posted back in

December, 1999 by <jkujawa. I just made two separate batches --

the second batch after trying the first batch and loving it -- and I'm now

considering making a third batch. We are going to our yearly Adams Family

camp-out tomorrow and they will *inhale* these. BOY, are they ever good!!

Enjoy,

 

Brenda

 

* Exported from MasterCook *

 

Zucchini Bars with Penuche Frosting (Pillsbury)

 

Recipe By :Pillsbury - Best Desserts

Serving Size : 45 Preparation Time :0:00

Categories : Cookies & Bars Zucchini

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Bars:

1 cup sugar

3/4 cup butter -- softened

-- or margarine

1 teaspoon vanilla

2 eggs

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups shredded zucchini

3/4 cup coconut

1 cup raisins

Frosting:

3 tablespoons butter -- or margarine

1/2 cup firmly packed brown sugar

1/4 cup milk

2 cups powdered sugar -- to 2 1/2 cups

 

Heat oven to 350F. Grease 15 x 10 x 1-inch baking pan. In large bowl, combine

sugar and 3/4 cup margarine; beat until light and fluffy. Add vanilla and eggs;

blend well. Add flour, baking powder, and salt; mix well. Stir in zucchini,

coconut, and raisins. Spread in greased pan. Bake at 350F for 20 to 30 minutes

or until light golden brown. Cool 1 hour or until completely cooled.

 

Frosting:

In medium saucepan, combine 3 tablespoons margarine and brown sugar. Bring to a

boil. Cook over medium heat for 1 minute or until slightly thickened, stirring

constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough

powdered sugar for desired spreading consistency. Frost cooled bars. Cut into

bars.

 

Brenda's kitchen test: Oh my! These are awesome. I didn't have coconut, so I

used chopped pecans. Didn't have that size pan, either; so, I used my sheet

cake pan - 13 x 9 x 2. I made two pans of them because I'm taking them to a big

family camp-out. (Didn't double it...just made another batch after tasting the

first...and I may make one more batch...because...one bite is just not enough of

these.) I hope there are some left for the others. The frosting is just

fantastic. It reminds me of maple donut frosting. I put it on rather thin and

spread it out...and it's dried to a glaze quite like maple bars have. PS: One

large zucchini yielded me over 4 cups shredded..enough for doubling the recipe

(if it doubles ok) or for making two batches, like I did. The recipe was

originally posted to Veg-Recipes list by <jkujawa back in

December, 1999. (Thank you, thank you!) This is now going to be my

justification for growing zucchini...or bugging my husband to. A major

keeper. I'm looking no further for zucchini breads or bars. I love these!!!!!

Hope you all do too.

 

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Per Serving (excluding unknown items): 121 Calories; 5g Fat (33.5% calories from

fat); 1g Protein; 19g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 84mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0

Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.