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Zucchinied Sour Cream Squares

Renaissance.Chef's picture
Ingredients
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Egg 1
  Vanilla 1 Teaspoon
  Whole wheat flour 1 Cup (16 tbs)
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Lemon peel 1⁄2 Teaspoon
  Rhubarb 1⁄2 Cup (8 tbs), finely diced
  Zucchini 1⁄2 Cup (8 tbs), finely diced
  Sugar 1⁄4 Cup (4 tbs)
  Walnuts 1⁄2 Cup (8 tbs), chopped
  Margarine 1 Tablespoon
  Cinnamon 1⁄2 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 350° F.

MAKING
2) In a bowl, cream the brown sugar and margarine together.
3) Blend in the egg and vanilla, mix well.
4) Stir the flour, soda and salt together, mix well.
5) Stir into the creamed mixture alternately with the sour cream.
6) Stir in the lemon peel, rhubarb and zucchini, mix well.
7) In a greased and floured 8-inch square baking pan, turn the mixture.
8) In a bowl, mix rest of the ingredients together until crumbly and sprinkle over the batter.
9) Bake in the preheated oven for 45 minutes.
10) Allow to cool in the pan and cut into squares.

SERVING
11) Serve immediately or store in an airtight container and serve when desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Zucchini
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes

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