I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
Back to Blog
We are having typical Minnesota weather, chilly one day and steamy hot the next! It seemed like it was too warm for the birds, there weren’t as many at our feeders yesterday! I don’t blame them I would stay in the shade of trees too if I were them. Todays recipe comes from my friend Helga Anderson everyone who tries them give them rave reviews. I am writing the recipe as it was written but Helga uses 3/4 cup butter in the glaze and says they freeze well.
Zucchini Fruit Bars
1 1/4 cups flour
1 1/2 cup sugar
1 1/2 tsp. soda
1/2 tsp. salt
2 cups grated zucchini ( do not press liquid out)
1 8 oz. can crushed pineapple, do not drain
1 tsp. vanilla
1 cup butter ( Helga uses 3/4 cup)
1 1/2 cup sugar
1/2 cup evaporated milk
2 tsp. vanilla
Combine bar ingredients in a large bowl; beat. Pour into a greased jelly roll pan. Sprinkle with coconut. Bake at 350 degrees for 20-27 minutes.
While bars are baking prepare glaze by mixing all ingredients in a sauce pan, except for the nuts. Bring to a boil and boil for 2 minutes. Remove from heat and slowly spoon hot glaze over hot bars. It will seem like a lot of glaze but the bars will absorb the glaze. Sprinkle nuts on top!
Have a great week!