Frosted Zucchini Bars

Remember my garden?  It has been going crazy recently. Apparently, I'm not the only one!

The last couple nights, we've been getting more than a dozen cucumbers, 3-4 zucchini and several squash daily. It's a lot of veggie produce. Not only is the garden growing outside the garden box, it's produce is going to overtake our refrigerator.  It's crazy. 

My brothers and dad immediately requested zucchini bars and I, in an act of charity and selflessness (ha!) offered to  make them.

{These are insanely moist, sweet, and addicting.  No lie.}

The shredded zucchini gives two things to these bars. First, moisture.  The cake is supremely tender and moist. Second, texture!  The shredded zucchini isn't mushy or crunchy.  I can't quite describe it, but it is good. Trust me, it doesn't taste like zucchini. There is too much sugar for that to be a problem. This is a dessert!  I mean, it is covered in frosting.  Really good frosting I might add. Still skeptical?

{Everyone in my family loves these.}

Do you know how many desserts every single family member likes?  I can think of three or four, five tops.  This is one of them. It's from my mom's mom and there is a reason it's stuck around.  

One of my favorite things about these bars is how thick they. Some recipes have 24 servings, but one serving is just a bite or two. Not here!  These are incredibly thick, just the way I like it. 

Frosted Zucchini Bars

Recipe Source: The Sweet {Tooth} Life

Yield: 24 servings

4 eggs

2 cups sugar 

1 cup canola oil

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon vanilla

1/4 teaspoon salt 

2-3 raw medium zucchini, shredded (4 cups)

Lightly grease 9x13 pan. Preheat oven to 350. 

For bars:  Beat eggs and sugar for one minute.  Add vegetable oil and vanilla. Stir together flour, soda, powder, cinnamon, and salt and add to egg mixture. Finally, stir in the shredded zucchini. Pour into prepared pan and bake for 35 to 40 minutes or toothpick inserted comes out clean (a few crumbs is fine.)  Cool completely before frosting. 

Frosting: 

3 oz. low fat cream cheese, softened 

8 tablespoons butter, softened 

1 teaspoon vanilla

1 tablespoon milk

2 cups powdered sugar

For frosting:  Beat cream cheese, butter, milk, and vanilla together until combined. Add powdered sugar gradually, beating until smooth.  

Store leftovers in airtight container. Refrigerate if desired, but it isn't necessary. 

I also made brownies this week!  These are also super thick bars full of chocolate and peanut butter!This is a recipe I made up that I've used again and again. It's a winner!

Fudge Swirled Peanut Butter Brownies