Yummy way to use up that over-abundance of zucchini from your garden.
Makes about 2 dozen bars.
Author Sandy Buchmann
Ingredients
1cupvegetable oil
1 1/2cupssugar
4eggs
2cupsall-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
1/4teaspoonsalt
2teaspoonsground cinnamon
1/4teaspoonground cloves
3cupszucchinicoarsely shredded
Instructions
Combine oil, sugar, and eggs in a large mixing bowl; beat at medium speed until well blender.
In another bowl, combine the flour and next 5 ingredients; stir well. Add the flour mixture to the creamed mixture, beating until well blended. Stir in zucchini.
Pour the batter into an ungreased 15 x 10 x 1 inch-jellyroll pan. spread crumb mixture evenly over batter in pan, sprinkle with cinnamon. Bake at 350 degrees for 25 minutes or until a wooden-pick inserted in the center comes out clean. Let cool in the pan on a wire rack.
Notes
Crumbs 1/2 cup sugar 1/2 cup flour 1/4 cup butter Mix crumbs with fork until lumps disappear.