Its zucchini season. Full blown zucchini season. In the last week and a half I’ve picked 6 of them. As my husband likes to say, “we have zucchini coming out of place zucchini shouldn’t be coming out of.”
I’m a big fan of desserts and I try hard to eat them in moderation which is why my desserts are usually made in the evening and sent with the hubby to the farm or they go to work with me for my co-workers to eat up.
With a couple of my zucchini picked last week I made Zucchini Barns with Cream Cheese Frosting. I took these to work with me and the 11×17 pan didn’t last long! These bars are extremely easy to make and always turn out! They are moist and the frosting is so creamy and scrumptious!
4 eggs, beaten
1 cup oil (or 1/2 cup apple sauce and 1/2 cup oil)
2 cups sugar
2 1/2 cups flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
2 cups grated zucchini
Mix eggs, oil, and sugar together in a large bowl. Stir in the flour, baking powder and soda. Stir in zucchini. Pour into a greased 11″x17″ jelly roll pan. Bake at 350° for 30 minutes; top should be brown and a toothpick inserted comes out clean. Let cool before frosting.
Cream Cheese Frosting:
1/4 cup butter, softened
1 Tbs milk
2 – 2 1/2 cups powdered sugar
4 ounces cream cheese, softened
1 tsp vanilla
Mix all of the ingredients with a mixer until well combined.
(I usually double the frosting for this recipe, because I LOVE cream cheese frosting!)
Enjoy and leave a note on what you thought of them!
If you missed my last post for a rhubarb recipe you also missed out on how much I LOVE rhubarb. So, to spread the rhubarb recipe love I’m sharing Marcia’s recipe for rhubarb coffee cake.
My parents have a HUGE rhubarb patch with 8+ mounds of rhubarb so growing up we had rhubarb desserts quite often. The rhubarb patch was something my Grandpa and Grandma had when they lived at the farm and I have lots of memories of my Grandma coming out to the farm with a brown paper bag and knife to pick rhubarb. When I moved away from home, one of the first things I wanted for my yard was rhubarb from the farm. Now I have a lovely mound of rhubarb of my own!
Ok, so back to this delicious coffee cake recipe. My neighbor growing up, Marcia, would call up and see if she could stop over a pick rhubarb a few time every year and since we have plenty we always welcomed her over. At least once a summer Marcia would bring over a rhubarb coffee cake and we finally asked for the recipe one time and boy am I ever glad!
Rhubarb Coffee Cake
1/2 cup butter
1 1/2 cups sugar
2 1/2 cups flour
1 tsp baking soda
1 cub buttermilk
note: if you don’t have buttermilk a simple substitution is to use just less then 1 cup of milk with 1 Tablespoon vinegar or lemon juice)
3 cups chopped rhubarb
1 tsp vanilla
1 cup brown sugar
1/2 cup sliced almonds (optional)
Cream the butter, sugar, and egg together.
Combine the flour and baking soda to the creamed mixture, alternating with buttermilk.
Mix in rhubarb and vanilla.
Pour mixture into a greased 9″x13″ grease baking pan.
Sprinkle with brown sugar and almonds.
Bake at 350° for 50 minutes or until toothpick comes out clean.