THE BEST ZUCCHINI BARS
These are the best zucchini bars! They taste like a moist spice cake with a cream cheese frosting. You'll find cinnamon, shredded zucchini and carrots, and walnuts in these bars. This is one of the best zucchini recipes I can think of!
Provided by Miranda Couse
Categories Dessert
Time 49m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.Grease a 17x11x1 or 15x10x1 pan.
- In a large bowl, add oil, sugar, eggs, and vanilla. Mix with a hand mixer for 1 minute until well combined.
- In a separate bowl, sift flour, cinnamon, salt, baking soda, and baking powder. Whisk to combine.
- Add the dry ingredients in with the wet ingredients. Mix with a hand mixer on low until the dry ingredients are incorporated.
- Fold in the shredded zucchini and carrots.
- Fold in rolled oats and walnuts.
- Spread out on prepared pan. Place in the oven and bake for 24 minutes. Let cool completely and frost.
- In a large bowl, combine butter and cream cheese. Beat with the hand mixer until the mixture is smooth and well combined.
- Add in vanilla and powdered sugar. Mix on low until the powdered sugar is well incorporated. Turn mixer on high and mix for an additional minute or two.
- Spread on cooled bars with an offset spatula.
Nutrition Facts : Calories 452 kcal, Carbohydrate 51 g, Protein 5 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 55 mg, Sodium 351 mg, Fiber 1 g, Sugar 36 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
EASY CAKE MIX ZUCCHINI BREAD
Here's another brilliant (and easy!) way to use up a garden full of zucchini. These tasty loaves are freezer-friendly, so bake up a few batches and save for later.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h10m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
- In large bowl, stir cake mix, cinnamon, oil, milk and eggs until well blended. Add zucchini; mix well. Divide batter evenly between pans.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Wrap tightly, and store at room temperature up to 2 days.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 8 g, TransFat 0 g
ZUCCHINI CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
- In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
- Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
- For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
- Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.
LEMON ZUCCHINI BARS
This snack cake is a good use for that bumper zucchini crop!
Provided by Rosina
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts.
- Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar and cut into bars.
- Sprinkle top with sifted confectioners' sugar and cut into bars.
Nutrition Facts : Calories 417.2 calories, Carbohydrate 42.6 g, Cholesterol 46.5 mg, Fat 26.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 3.4 g, Sodium 433.6 mg, Sugar 24.9 g
ZUCCHINI BARS
This snack cake is so delicious that my family can eat the entire batch in one day! Very easy and moist.
Provided by AMISPKRIS
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
- To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until smooth. Spread over warm cake. Allow cake to cool completely before cutting into bars.
Nutrition Facts : Calories 590.1 calories, Carbohydrate 77.9 g, Cholesterol 54.3 mg, Fat 29.7 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 6.1 g, Sodium 540 mg, Sugar 58.5 g
ZUCCHINI BARS WITH A TWIST
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
Provided by Cassie *
Categories Cakes
Time 35m
Number Of Ingredients 18
Steps:
- 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.
TENNESSEE ZUCCHINI BARS
If you're a fan of the basic Zucchini Bread, you need to give this recipe a try. The Cinnamon Icing is a nice touch and adds a whole depth of flavor.
Provided by Bryson Hatfield
Categories Cakes
Number Of Ingredients 16
Steps:
- 1. Cream margarine, brown sugar and granulated sugar until fluffy. Add eggs, one at a time. Stir in vanilla, flour and baking powder. Mix thoroughly. Stir in coconut, zucchini, and walnuts.
- 2. Spread batter evenly into a greased 13 x 9 inch pan. Bake at 350 degrees for 40 minutes.
- 3. Combine icing ingredients as listed; mix well. Spread on cooled bars.
QUICK ZUCCHINI CAKE (MADE WITH A CAKE MIX)
I had a large zucchini and wanted to make a quick dessert. I used what I had in my cupboard. My sons really liked this even without icing. You could frost it with a cream cheese or vanilla frosting.
Provided by mary winecoff
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat cake mix, chocolate pudding, eggs, succhini, oil and vanilla at low speed until moist.
- Fold in pecans and chocolate chips.
- Pour into 9 x 13 inch pan and bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 429.5, Fat 25, SaturatedFat 5.3, Cholesterol 70.5, Sodium 459, Carbohydrate 50.2, Fiber 3, Sugar 31.6, Protein 5
ZUCCHINI BARS
This time of year it seems we all have extra-large zucchini, which makes great bread and stuff. Here is a recipe to help you that is yummy for bars. Hope you enjoy!
Provided by Peggy Benisch
Categories Bar Cookie
Time 35m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F and grease/flour a 13x9-inch baking pan.
- Beat eggs; add sugar and oil.
- Add the zucchini and vanilla; stir to mix well.
- Sift the dry ingredients together and add to the egg mixture.
- Pour batter into prepared pan and bake for 20 to 25 minutes, or until done.
- While the bars are baking, whip the butter and cream cheese until light; add vanilla and powdered sugar.
- Beat until fluffy, adding a *little* milk as needed if frosting is too thick.
- Spread frosting on top of the bars when they are cooled.
Nutrition Facts : Calories 599.7, Fat 29.8, SaturatedFat 4.7, Cholesterol 60.7, Sodium 541.2, Carbohydrate 79.4, Fiber 0.9, Sugar 58.5, Protein 5.1
CARAMEL-FROSTED ZUCCHINI BARS
What a delicious way to use up all that summer zucchini! The caramel frosting on these moist bars add so much to this recipe. My frosting set up fast, so I spread and frosted at the same time. You can cut your bars small or large size, I liked mine smaller. My kids really liked this, but I never mention they had zucchini in them! (hehe)!
Provided by Aunt Paula
Categories Bar Cookie
Time 43m
Yield 24-36 serving(s)
Number Of Ingredients 16
Steps:
- Cream 3/4 cup softened margarine, 1 cup brown sugar, sugar, vanilla and eggs in bowl.
- Sift in next 6 dry ingredients, mixing well.
- Fold in zucchini, chocolate chips and walnuts in that order.
- Spread in greased and floured 10x15-inch baking pan.
- Bake at 375° for 20 to 25 minutes.
- Bring 1/2 cup melted margarine, 1 cup brown sugar and milk to a boil in saucepan.
- Boil for 3 minutes.
- Stir in confectioners' sugar.
- Spread over cake; cut into bars.
- Enjoy!
Nutrition Facts : Calories 315.2, Fat 12.8, SaturatedFat 2.6, Cholesterol 18, Sodium 317.6, Carbohydrate 48.9, Fiber 0.9, Sugar 35.6, Protein 3
CHOCOLATE CHIP ZUCCHINI BARS
Yield 24
Number Of Ingredients 10
Steps:
- Pre heat oven to 350 degrees F.
- Grate the zucchini and let drain in a bowl while preparing the rest of the recipe. You'll need 2 cups shredded zucchini.
- Cream together the butter, brown sugar, eggs, and vanilla.
- Add in dry ingredients.
- Then fold in the 2 cups shredded zucchini and chocolate chips.
- Place batter into a 9 x 13 inch baking dish that has been lightly sprayed with non stick cooking spray. Make sure the batter is spread to the edges of the pan.
- Bake for 30-35 minutes or until it starts to turn golden brown.
- Cool slightly and then slice and serve.
Nutrition Facts : Servingsize 1 serving, Calories 2053 kcal, Fat 72 g, SaturatedFat 40 g, Cholesterol 176 mg, Sodium 2601 mg, Carbohydrate 305 g, Sugar 119 g, Protein 42 mg
ZUCCHINI BARS WITH BROWN BUTTER FROSTING
Zucchini Bars with Brown Butter Frosting is deliciously moist and absolutely heavenly. This is one of the best ways to use up those extra summer zucchini.
Provided by Alyssa Rivers
Categories Dessert
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and grease a 15x10x1 inch pan. In a medium mixing bowl, add flour, baking powder, salt, and cinnamon. Set aside.
- In a mixer, add sugar, oil, and eggs and mix until smooth. Add the dry ingredients to the wet ingredients until incorporated.
- Stir in zucchini and chopped pecans. Spread evenly in prepared pan. Cook for 30-40 minutes or until a toothpick inserted in the center comes clean. Let bars cool completely.
Nutrition Facts : Calories 292 kcal, Carbohydrate 52 g, Protein 3 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 85 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving
LEMON ZUCCHINI BARS
A light and colorful cake like bar with a dusting of confectioners sugar for a topping or add a lemon glaze.
Provided by Calee
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine sugar, oil, eggs, lemon zest and lemon juice,mix well.
- Stir in shredded zucchini.
- Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
- Gradually add this mixture to the zucchini mixture. Mix throughly.
- Pour into greased 9x13 pan.
- Bake 350 for 45-50 minutes.
- Cool, dust with confectioners sugar.
- Or if you like a lemon glaze for the topping:.
- 1/2 cup sugar, zest of one lemon, juice of one lemon.In a saucepan bring to a boil, when cake is warm, poke holes in top with a toothpick brush with glaze.
Nutrition Facts : Calories 352.3, Fat 19.6, SaturatedFat 2.8, Cholesterol 46.5, Sodium 431.1, Carbohydrate 41.1, Fiber 0.8, Sugar 24.8, Protein 4
ZUCCHINI BARS
Make and share this Zucchini Bars recipe from Food.com.
Provided by seesko
Categories Bar Cookie
Time 55m
Yield 20-24 serving(s)
Number Of Ingredients 14
Steps:
- Cream oil until fluffy gradually adding sugars.
- Add eggs one at a time until each is mixed in well.
- Add vanilla.
- Stir in flour and baking powder.
- Add zucchini, coconut, and nuts.
- Spread evenly on cookie sheet.
- Bake at 350 for 40 minutes.
- Frost while warm. ( while making frosting add milk slowly and only enoug to make a glaze. you may need more than the listed amount.).
- Just a note: I made these recently and my mom informed me that I forgot the cinnamon. She puts cinnamon in with her glaze. Taste fantastic.
Nutrition Facts : Calories 279.8, Fat 13.3, SaturatedFat 2.8, Cholesterol 21.7, Sodium 89.3, Carbohydrate 38.5, Fiber 1.1, Sugar 28.3, Protein 3.1
BEST ZUCCHINI CAKE EVER
Number Of Ingredients 12
Steps:
- cups Flour
- teaspoon Salt
- /4 teaspoon Baking Powder
- teaspoons Baking Soda
- tablespoon Cinnamon
- tablespoons Cocoa, unsweetened
- Eggs
- cups Sugar
- cup Oil
- Tablespoon Vanilla
- cups Zucchini - grated
- cup Nuts - I like walnuts in this recipe
- Instructions
- Preheat oven to 350 degrees and lightly spray 13x9 pan with cooking spray
- Mix all ingredients in a large bowl until well combined, do not overmix
- Pour into pan and bake for 50-60 minutes or when a toothpick inserted in the middle comes out clean
- Cool completely
- Dust with powdered sugar and serve with whipping cream if desired
- Notes
- You can peel the zucchini or leave the peel on, either way is fine. Then roughly chop and grate in the food processor.
ZUCCHINI BARS/CAKE
Provided by Laura
Number Of Ingredients 16
Steps:
- Mix ingredients in order given and pour into a greased pan. Bake at 325 degrees for 35 minutes in a sheet cake pan or 50 minutes in a 9 x 13 cake pan.
- For the icing: Beat all ingredients together and spread on cooled bars.
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- In a mixing bowl, combine the brown sugar with melted butter. Add in egg and vanilla. Add flour, salt, cinnamon just until combined. Fold in the zucchini.
- Pour batter into prepared dish. Bake for 26-30 minutes, remove from oven and cool completely before frosting.
- For the frosting, beat butter with powdered sugar, cinnamon, and milk. Scraping down the sides of the bowl, beat until fluffy, about 3-5 minutes. Spread over cooled cake bars. Refrigerate and enjoy!
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- Preheat the oven to 350 degrees. Spray two 8x5-inch loaf pans with nonstick cooking spray. If you like, dust the bottoms with cocoa powder.
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- Shred the zucchini and put it into a large bowl with the salt and mix them together. let stand for about a half an hour until the zucchini releases the extra liquid. Squeeze out and discard the extra liquid. If your using frozen zucchini, just squeeze it to wring out the extra liquid and use it immediately
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- In a medium size bowl, combine the cake mix, egg, melted butter and zucchini. Mix until combined. The batter will be very thick. Press the mixture into the prepared pan and bake for 20-23 minutes, until a toothpick inserted in the center comes out clean. Allow the bars to cool.
- In a small bowl, microwave the Kraft caramels and sweetened condensed milk in 15 second intervals, mixing inbetween times. Do this until the caramels are melted. Drizzle the caramel on top of the frosting. Sprinkle the top of the bars with the chopped walnuts. Cut into squares and serve.
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