Frosted Zucchini Bars Recipe

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Frosted Zucchini Bars Recipe

Read Reviews
5 2 2
Publisher Photo
"I grow tons of zucchini in my garden—and this is a wonderful way to share it," says green thumb Sandi Laskowski of Rapid City, South Dakota. "These moist tender bars are topped with a yummy caramel cream cheese frosting. When I bring a plateful of them to work, they're always a hit!"
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 3 eggs
  • 1-1/2 cups sugar
  • 1/2 cup canola oil
  • 1/4 cup baking fat replacement
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups shredded zucchini
  • 1 cup chopped dates
  • 1/2 cup chopped walnuts
  • CARAMEL CREAM CHEESE FROSTING:
  • 10 caramels
  • 1 tablespoon water
  • 3 ounces reduced-fat cream cheese
  • 2-1/2 cups confectioners' sugar
  • 1/8 teaspoon salt

Directions

In a mixing bowl, beat the eggs, sugar, oil, baking fat replacement and vanilla. Combine the dry ingredients; add to the egg mixture and mix well. Stir in zucchini, dates and walnuts. Spread into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a saucepan, heat caramels and water over low heat until caramels are melted, stirring occasionally. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Add caramel mixture and salt; mix well. Spread over cooled bars. Yield: 18 servings.
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Originally published as Frosted Zucchini Bars in Light & Tasty August/September 2001, p56

Nutritional Facts

1 each: 323 calories, 11g fat (2g saturated fat), 38mg cholesterol, 232mg sodium, 55g carbohydrate (0 sugars, 2g fiber), 4g protein.

  • 3 eggs
  • 1-1/2 cups sugar
  • 1/2 cup canola oil
  • 1/4 cup baking fat replacement
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups shredded zucchini
  • 1 cup chopped dates
  • 1/2 cup chopped walnuts
  • CARAMEL CREAM CHEESE FROSTING:
  • 10 caramels
  • 1 tablespoon water
  • 3 ounces reduced-fat cream cheese
  • 2-1/2 cups confectioners' sugar
  • 1/8 teaspoon salt
  1. In a mixing bowl, beat the eggs, sugar, oil, baking fat replacement and vanilla. Combine the dry ingredients; add to the egg mixture and mix well. Stir in zucchini, dates and walnuts. Spread into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  2. In a saucepan, heat caramels and water over low heat until caramels are melted, stirring occasionally. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Add caramel mixture and salt; mix well. Spread over cooled bars. Yield: 18 servings.
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Originally published as Frosted Zucchini Bars in Light & Tasty August/September 2001, p56

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Reviews forFrosted Zucchini Bars

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MY REVIEW
Juliemk7 User ID: 1219479 30974
Reviewed Aug. 8, 2014

"We loved these bars. I left out the dates and walnuts per our preference. I used 3/4 cup unrefined coconut oil in place of the canola and applesauce. They probably weren't as light, but they turned out great!"

MY REVIEW
antcharlie User ID: 1007622 90289
Reviewed Jul. 22, 2013

"My family loves these bars no matter what age. I've also brought them to work and they were a big hit there as well!"

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