Spicy Zucchini Bars Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat sugar, oil, eggs, and salt together in a bowl using an electric mixer until creamy. Add zucchini and mix on low until blended. Add flour, baking soda, and cinnamon; beat until batter is smooth.
• Pour batter into an ungreased 8x12-inch baking pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out dry, about 20 minutes.

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9- or 8-inch square pan. In large bowl, mix brown sugar, butter, vanilla and egg. Stir in flour, baking soda, cinnamon and 1/2 teaspoon cloves. Stir in zucchini and nuts. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over bars. For bars, cut into 6 rows by 4 rows.

Steps:

• Preheat oven to 350°F.
• Mix well in a medium bowl: flour, sugar, baking powder, baking soda, salt, and cinnamon.
• Add shredded zucchini, canola oil, and eggs.
• Pour into greased jelly roll pan.
• Bake at 350F for 30-40 minutes.
• While bars are baking, prepare frosting. Frost bars once cooled.

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses.
• Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes; the logs will still be soft in the center.
• Meanwhile, whisk the confectioners' sugar with 5 to 6 teaspoons rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars.

Steps:

• Place oil in a large, heavy non-stick skillet and begin heating over medium high heat.
• Meanwhile, slice onion and cut zucchini into 1/4" rounds.
• Once oil is nice and hot, saute onion until it is starting to carmelize (about 2 minutes).
• Add zucchini and seasonings. Turn heat down slightly (to medium), and cook for about 5 minutes, stirring occasionally.
• Zucchini should be yellow with some brown spots, slightly transparent looking and soft without being mushy. Onions should be thoroughly carmelized and yummy. :).

Steps:

• Prepare a medium-hot grill. Season the zucchini with salt and pepper, and toss with the olive oil. Grill on each side until the slices are tender and there are light marks on the sides. Transfer to a platter, and sprinkle with the red pepper flakes and the herbs. Douse with lemon juice if desired, and serve.