July 30, 2014

Zucchini Bars

Well it's that time of year. The time of year when bags of zucchini magically appear on your porch or in your car after church. The happy zucchini fairy is out giving away the overabundance she always has. You can only take so much before you've used it in every possible way. Remember the peanut butter cup recipe I got from the gal in Montana that didn't really want to give away a secret family recipe? Well this is another one of her recipes, but she didn't mind giving this one up. It's a keeper for sure.
Ingredients:
1 cup oil
2 cups sugar
4 eggs
2 cups grated zucchini
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice or 1/2 teaspoon each nutmeg and allspice

Frosting:
3 ounces soft cream cheese
3/4 cup soft butter
1 teaspoon vanilla
1 3/4 cup powdered sugar 
Cream the oil, sugar, and eggs.


Mix in the zucchini


Mix the dry ingredients and add to the wet.


Pour in a  greased jelly roll pan (cookie sheet), and bake in a preheated 350 degree F oven for 20 minutes. 


Now for the frosting. Simply cream the butter, cream cheese, vanilla and powdered sugar together. You may need to add a little milk (teaspoon or so) to get it to the consistency you want. If you add too much, just add more powdered sugar.


Frost the cake.


My husband would like more frosting, but I'm not a huge fan.  This cake is so good, I don't think it really needs it.


 photo summersigyellow2_zpsf38de9a2.jpg

1 comment:

  1. I made these last night and they are so good!! Thanks for the recipe!

    ReplyDelete

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