Zucchini a type of summer sqaush with many culinary uses. While often cooked it's great in salads, dips, wraps and even spiralized to make low carb noodles. My neighbor had 50 and wanted to give me 10. But I took only 1 since we are just a party of 2 and this zucchini certainly was a hefty size. It was perfect cut in half to use on my spiralizer machine. My husband was enlisted for this step. He kept turning the handle saying "Is this enough?" while I'm shouting "Stop!"
So now I have massive amounts of zucchini with a recipe that only called for 2 cups. I guess I now I"ll be making lo-carb noodles.
Frosted Zucchini Bars
Cook's Notes: The cake was moist and a delicious pick-me-up snack on a very rainy stormy day. Recipe from bakeorbreak.com Cooking Tips:Place a clean kitchen towel on counter. Spread zucchini out on towel and roll it up to squeeze out moisture. Spread out zucchini on towel to slightly dry while assembing the bars.
Preheat oven to 350 degrees. Grease a 9 x 9 baking pan.
Whisk together the flour, baking powder, cinnamon, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Do not overmix. Stir in the zucchini and 1/2 cup (total) nuts and coconut reserving rest for garnish.
Transfer the batter to the prepared pan, and spread evenly.
Bake 25 minutes or until the bars are golden brown and a pick inserted into the center comes out clean.
Cool in the pan on a wire rack.
Using an electric mixer on medium speed, beat the cream cheese, butter, and vanilla until thoroughly combined.
Gradually add in the sugar and milk until frosting consisitency is smooth.
Spread the frosting evenly over the cooled bars. Sprinkle remaining chopped nuts and coconut over the top. Keep refrigerated.