Nana’s Zucchini Bars with Cream Cheese Frosting
This recipe comes to us from Mac’s grandma and is one of his all-time favorite desserts. The perfect outlet for the inevitable zucchini overabundance every gardener knows. If you’re weirded out by zucchini in your dessert, think of it as summery carrot cake.
Serves 12
INGREDIENTS
For the cake
2 cups sugar
1 cup neutral oil
4 eggs
2 cups coarsely grated zucchini
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
For the cream cheese frosting
2 cups powdered sugar
8 ounces cream cheese
1 teaspoon vanilla extract
Pinch of salt
To serve
1 cup pecans or walnuts, toasted and coarsely chopped
METHOD
Preheat the oven to 350°F with the fan on.
Make the cake batter. Whisk together the sugar, oil, and eggs in a mixing bowl. Mix in zucchini and dry ingredients until just combined. Do not overmix.
Bake the cake. Spread batter in a parchment-lined quarter sheet tray (or 9” x 13” pan). Bake for 35-45 min, until a toothpick inserted in the center comes out clean.
Make the frosting. While the cake bakes, make the frosting. Beat the cream cheese for a couple of minutes until fluffy. Mix in the powdered sugar, salt, and vanilla.
Frost the cake. Allow the cake to cool completely. Top the cake evenly with the frosting and sprinkle with nuts.
FURTHER READING
