It is Foodie Friday. Every Friday, I will be putting up a recipe that I have made the previous week.

Today’s recipe is:

Zucchini Bars

(recipe and picture courtesy of Betty Crocker. Click on the picture for link to the recipe)

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Prep Time: 10 mins

Cook Time: 25 to 30 mins

Total Time: 1 hour 40 mins

Serves: 24 servings

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Ingredients

Bars:

2/3 cup packed brown sugar

1/4 cup butter or margarine, softened**

1/2 teaspoon vanilla

1 egg

1 cup Gold Medal all-purpose flour**

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 cup shredded zucchini, drained**

1/2 cup chopped nuts**

Spice Frosting:

3/4 cup powdered sugar

1 tablespoon butter or margarine, softened**

1/8 teaspoon ground cloves

3 to 4 teaspoons milk**

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How to Make:

1. Heat oven to 350 degrees. Grease bottom and side of 9 or 8-inch square pan**. In a 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.
2. Bake 25 to 30 minutes** or until a toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In a medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over bars. For bars, cut into 6 rows by 4 rows**.

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What I did differently in this recipe (the **’s):

1. Used butter. Softened in the microwave. Put in for 20 seconds and it was perfectly soft.
2. Used Aldi’s brand flour.
3. Wasn’t too sure how to drain shredded zucchini, so I pressed a paper towel on top until the water was soaked up.
4. Didn’t use nuts
5. Used a 9-inch glass pan.
6. Mixed by hand.
7. Stirred by hand. The batter will be thick
8. Didn’t use nuts. The batter is very thick.
9. Because my oven is older and runs at a higher temp, I let it bake for 20 mins.
10. We don’t do rows. We like to pick the size of our slices.

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Was it hard to make:

How long did it take me to make (compared to the recipe’s prep+total time):

Did BK and I like it:

More importantly, did my kids like it:

Will I make it again:

Thoughts on the dish, after the fact:

The difficulty of the dish: Beginner