Zucchini Bars with Cream Cheese Frosting is a great use for all of your extra zucchini harvest. You will never know it is made with zucchini.
Course
Breakfast Bread, Dessert
Cuisine
American
Keyword
back to school, cream cheese, cream cheese frosting, dessert bars, Desserts, recipe for zucchini, What to make with my extra zucchini, zucchini, zucchini bars
Prep Time10minutes
Cook Time35minutes
Total Time45minutes
Servings1bar
Calories198kcal
AuthorQuinn Caudill
Ingredients
Cake
1cupunsweetened applesauce
1/4cupoil
2cupssugar
3eggs
2cupsKing Arthur all purpose flour
1tsp.baking soda
1 1/2tsp.baking powder
1/2tsp.salt
1 1/4tsp.pumpkin pie spice
2cupsshredded zucchini, drained, (about 1 medium)
3/4cupshredded sweetened coconut
1 1/2cupchopped pecans,optional
1/4cupchopped dates,optional
1tsp.Rodelle Vanilla Extract
1cupcrushed pineapple with juice (use can with juice, not syrup)
Cream Cheese Frosting:
4oz.butter,softened
4oz.cream cheese,softened
1tsp.Rodelle Vanilla Extract
2cupspowdered sugar
Instructions
Cake
Pre-heat oven to 350 degrees.
In a large mixing bowl combine on low-speed applesauce, oil, sugar, and eggs
In another bowl sift together flour, baking soda, baking powder, salt and pumpkin pie spice.
Slowly add to mixing bowl with mixer on low speed.
Stir in zucchini, coconut, pecans, dates, vanilla, and pineapple until batter is formed. Do not over-mix.
Pour batter into a lightly greased or parchment lined 10x15-inch sheet pan.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let cool completely!
Frosting
Beat the butter and cream cheese until nice and fluffy.
Beat in vanilla.
Slowly add powdered sugar.
Beat until smooth and no visible chunks of cream cheese remain.
Spread on top of the cooled cake bars and serve or refrigerate for a few hours to allow frosting and bars to set up.
Store bars in an airtight container, in the refrigerator.