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Thursday, August 23, 2012

Zucchini Bars

Did you know that the speed of light is 2.99x10^8 meters per second?  Okay, now pretend like you still don't know what the speed of light is, so that I can make the following statement: this last week has gone faster than the speed of light.  I realize that isn't actually feasible, but for the sake of exaggeration, let's just go with it.  Within the last week I: started school, began the transition to a new position on the OSIRIS-REx, successfully completed a major team review at work, and joined my university's running club.       

In the midst of this faster-than-the-speed-of-light week, I found myself wondering how I could cook up the remaining loot from my hunnie's dad's garden.  Even after a wok of squash stir fry and a loaf of Better Homes and Gardens' zucchini bread, I still had 3 zucchini squash in the crisper.  After a quick brainstorming session with Georgia Mae lying at my feet, I decided to make an energy-packed zucchini treat to help get me through these busy days.  Roughly adapted from KentuckyLiving.com, these zucchini bars are a great snack for any time of day, including as a pre-run treat.  Their packed with oats, pecans, and lots of dried cranberries and raisins.  After one of these you'll feel satisfied and ready to take on life at any speed. 

Zucchini Bars 
1 to 1 1/2 cups shredded, drained zucchini
1/3 cup butter
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/2 cup quick cooking oats
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 cup pecan pieces
1/2 cup raisins, dried cranberries (or mix of any dried fruit)

Grease an 8x8 baking pan.  Cream together butter and brown sugar.  Add egg until just combined.  Then add zucchini and vanilla to wet mixture.  Add in dry ingredients and mix until well combined.  Then fold in pecans and dried fruit.  Pour mixture into baking pan.  Bake at 350 degrees Fahrenheit for 20-25 minutes, until edges begin to brown.  Yields about 16-20 bars. Pin It

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