Zucchini Bars With Cream Cheese Frosting Food

ZUCCHINI BARS WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
• In large bowl, beat granulated sugar, oil and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder, salt and cinnamon. Stir in zucchini and pecans. Spread in pan.
• Bake 30 to 40 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool completely, about 1 hour.
• Meanwhile, in 4-quart saucepan, heat butter over medium heat until light golden brown; remove from heat. Stir in powdered sugar, vanilla and milk until smooth and spreadable. Spread Browned Butter Frosting on cooled bars. For bars, cut into 8 rows by 6 rows. Top each bar with pecan half.

ZUCCHINI BARS WITH SPICE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
• Mix brown sugar, butter, eggs, and vanilla extract together in a bowl. Stir in flour, baking soda, cinnamon, and cloves. Stir in zucchini and walnuts. Spread batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Allow to cool completely before frosting, about 1 hour.
• Mix frosting with cloves in a bowl. Spread over the zucchini bars.

ZUCCHINI BARS

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.

ZUCCHINI BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9- or 8-inch square pan. In large bowl, mix brown sugar, butter, vanilla and egg. Stir in flour, baking soda, cinnamon and 1/2 teaspoon cloves. Stir in zucchini and nuts. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over bars. For bars, cut into 6 rows by 4 rows.

ZUCCHINI BARS

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.

ZUCCHINI OAT CARROT BARS WITH BUTTER CREAM CHEESE FROSTING

Steps:

• Set oven to 350 degrees.
• Grease a 15 x 10-inch jelly roll pan or cookie sheet, and line with parchment paper.
• In a large bowl, beat the eggs oil, vanilla and sugar until smooth (about 2 minutes).
• Sift together flour, cinnamon, salt baking powder, baking soda.
• Add the flour mixture into the oil/egg mixture and blend well to combine (about 2 minutes).
• Fold in zucchini, carrots, oats and nuts; blend well to combine.
• Transfer to prepared pan.
• Bake for about 22-25 minutes.
• To make frosting: Mix/beat all ingredients together until smooth, adding more confectioners sugar to achieve desired consistancy to spread.
• Spread on cooled cake.
• Cut into bars.

CHOCOLATE-ZUCCHINI SHEET CAKE WITH CREAM-CHEESE FROSTING

Steps:

• Cake: Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line bottom with parchment, leaving a 2-inch overhang on 2 sides; butter parchment.
• Whisk together flour, cocoa, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, butter, and vanilla. Stir egg mixture into flour mixture until batter loosens, about 1 minute. Stir in zucchini and chocolate (batter will be quite thick). Spread evenly into prepared pan; smooth top with a spatula. Bake until a tester inserted into cake comes out clean, 28 to 30 minutes. Transfer to a wire rack; let cool completely. Remove from pan.
• Frosting: Beat butter on medium-high speed until smooth, 2 minutes. Add cream cheese; beat to combine. Reduce speed to medium-low and add confectioners' sugar, 1/2 cup at a time, beating until thickened. Beat in vanilla. Spread frosting over cake, scatter with zucchini blossoms, and serve. Cake can be refrigerated (without blossoms) up to 8 hours.

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.

CARROT ZUCCHINI BARS WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don't worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts.
• In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
• Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into a greased 13x9 inch baking pan.
• Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
• Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.

CARROT AND ZUCCHINI BARS WITH CITRUS-CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine flour, brown sugar, baking powder, ginger and baking soda.
• In another large bowl, combine eggs, carrot, zucchini, oil, honey, vanilla and walnuts and raisins, if used.
• Add carrot mixture to flour mixture, stirring until just combined.
• Spread batter into an ungreased 13x9-inch baking pan.
• Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pan on a wire rack.
• Frosting:in a medium mixing bowl, beat cream cheese with powdered sugar with an electric mixer on medium speed until fluffy.
• Fold in lemon/orange zest.
• Frost and store in the refrigerator.
• Cut into bars to serve.

CHOCOLATE ZUCCHINI BARS

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream margarine, sugar, oil, eggs, and vanilla. Beat well.
• Mix flour, salt, cocoa, and baking soda together. Add dry ingredients to first mixture alternately with sour milk. Fold in zucchini.
• Bake in a 9 x 13 inch pan for 35 minutes or until done. Frost with a chocolate frosting.

FROSTED ZUCCHINI BARS

Steps:

• In a bowl, beat the eggs, sugar, oil, applesauce and vanilla. Combine the dry ingredients; add to the egg mixture and mix well. Stir in zucchini, dates and walnuts. Spread into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in 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 bowl, beat cream cheese and confectioners' sugar until smooth. Add caramel mixture and salt; mix well. Spread over cooled bars.

THE BEST ZUCCHINI BARS

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.

ZUCCHINI BARS WITH CREAM CHEESE FROSTING

Steps:

• Bars:.
• Combine oil, sugar, and eggs in a large mixing bowl; beat at medium speed until well blended.
• In another bowl, combine the flour and next 5 ingredients; stir well. Add the flour mixture to the creamed mixture, beating until well blended. Stir in zucchini.
• Pour the batter into an ungreased 15 x 10 x 1 inch jellyroll pan. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack. Once cool, spread cream cheese frosting evenly over the top; cut into bars.
• Frosting:.
• Combine the cream cheese, butter, and vanilla in a small mixing bowl; beat at medium speed until light and fluffy. Add the powdered sugar, beating until the frosting is smooth. Spread on the cooled zucchini bars.