Zucchini Bars With A Twist

Cassie *

By
@1lovetocook1x

This is another recipe my friend from Church shared with me...I tweaked the recipe to my own taste...reminds me a lot of carrot cake...so moist and delicious, they will melt in your mouth!!

Enjoy!


All my own photos


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Comments:

Serves:

several, depending how big you cut them

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

2
eggs
3/4 c
packed brown sugar
1/2 c
oil
1/4 c
honey
1 tsp
vanilla
1 1/2 c
shredded zucchini
1 c
shredded carrots
1/2 c
walnuts
1 1/2 c
flour
1 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
each - ground ginger - ground cinnamon

CREAM CHEESE FROSTING

1/2 c
butter, softened
1 - 8 oz
cream cheese, softened
1/2 - 1 tsp
lemon extract
1/2 tsp
vanilla
1 1/2 c
confectioners' sugar

Directions Step-By-Step

1
Preheat oven to 350 degree F.

In a medium bowl, whisk together the eggs, sugar, honey, oil and vanilla.

Stir in the carrot, zucchini and nuts.
2
In a separate bowl, whisk flour, spices, baking soda and baking powder together until well blended.

Fold the flower mixture into the wet mixture and stir only until blended.
3
Pour batter into a 9 x 13 baking dish or pan.
4
Bake for 20 - 25 minutes or until a pick comes out clean. Cool completely on cooking rack.
5
For frosting:

Beat butter, cream cheese, and extracts together until creamy. Gradually mix in powdered sugar. Beat until fluffy and frost cooled cake.

Cut into several squares if desired.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy