Every family vacation mom would bake up all kinds of travel food for the road trip. The staples were always baked “fried” chicken for the cooler and this… zucchini bars. Yum.
I have asked for this recipe so much over the years that Mom included it in a cookbook she made for me… full of all those recipes I call her all the time for
So I started with my zucchini. I peeled it and shredded it up.
I did it the old fashion way… due to my spat with my food processor. We won’t talk about that.
I took 2 cups for my recipe.
Then… like the FREEZE-O-RAMA mama that I am, I froze up the rest of my zucchini for future zucchini fun.
Now, where were we?
Grab 4 eggs… my new bloggy pal, Lana, taught me this EGGS-cellent tip: Use every other egg in the carton to keep it balanced and prevent any humpty dumpty action during travel time from the fridge.
Speaking of Humpty Dumpty… did you know that the nursery rhyme never calls Ole Humpty an Egg?!?
Anyhoo… take for of those puppies and crack ‘em open and beat ‘em up… it is ok… promise
Now, toss your zucchini, eggs and 2 cups sugar (or 3/4 Splenda and 1 1/4 Sugar)
1/2 tsp Baking Soda… or Sodee as my family would call it
1/2 Cup Chopped Walnuts
2 1/2 Cups Flour, 1 Cup Canola Oil and 2 tsp (or maybe a
Mix ‘er up and throw her in a “greased” pan… or you can just use my friend Pam
Bake at 350 degrees until the toothpick comes out clean
Then cool on a rack.
Let’s whip up some icing now… otherwise known as Heaven in a Bowl
Start with 1/2 a Tub of Whipped Cream Cheese… swoon
1 tsp Vanilla… I was THIS close to using almond extract… but nostalgia brought me back from the edge
2 1/2 Cups Powdered Sugar (and 1/2 Stick of Softened Butter–which I forgot to take a picture of)
Whip it up and try to keep your fingers out of the bowl.
You will fail, but you have to try.
Then put the topping on the…um… top.
Now, go a little nutty and sprinkle with some nuts.
And I wonder why I am not losing weight this summer…
Come be bad with me
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