I typically don't grow zucchini every year, because it always overwhelms the garden and I end up with a freezer full of it. Whenever I have extra I give some away (of course!), but a lot ends up shredded with my food processor and put into freezer bags in the amounts of my favorite recipes.
I love zucchini bread, but the best zucchini recipe ever is for zucchini bars with cream cheese frosting.
These delicious bars turn out so moist and they are melt-in-your-mouth amazing. My kids love them. And if it weren't for the green flecks you wouldn't even know they had veggies in them. So if your kids hate vegetables, consider peeling the zucchini first (even though that loses the best nutrients) before shredding and just tell them this is cake. Unless they have super taste buds they'll believe you.
Zucchini Bars with Cream Cheese Frosting
3 eggs
2 C. sugar
1 C. vegetable oil
2 C. grated zucchini
3 tsp. vanilla
2 1/2 C. flour
1/4 tsp. baking powder
1 tsp. salt
2 tsp. baking soda
- Preheat oven to 350 degrees. Grease 11x15 pan.
- In a large bowl, mix together eggs, sugar, oil, zucchini and vanilla.
- Add remaining ingredients.
- Pour in greased pan and bake 20-25 minutes, until top is golden and a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Cream Cheese Frosting
1/4 C. butter, melted
1 tsp. vanilla
8 oz. cream cheese
2 1/2 - 3 C. powdered sugar
- Beat butter, vanilla and cream cheese together.
- Gradually add powdered sugar until desired thickness. This turns out a bit more gooey than normal cream cheese frosting, but since the cake is so moist that seems to make it easier to spread on than a thicker frosting would be.
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