Zucchini black walnut bars w/ cream cheese frosting
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Grated zucchini, well-drained |
| 2 | larges | Eggs |
| 1 | cup | Sugar |
| ¾ | cup | Corn oil |
| 1½ | teaspoon | Vanilla extract |
| 1½ | cup | Flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Allspice |
| ¼ | teaspoon | Nutmeg |
| 1 | cup | Chopped black walnuts |
| 3 | ounces | Cream cheese, softened |
| 2 | cups | Confectioner's sugar (+/-) |
| 2 | tablespoons | Milk |
| 1 | dash | Salt |
| 1 | teaspoon | Vanilla extract |
Directions
FOR FROSTING:
Beat together the eggs, sugar & oil with a wooden spoon until well blended.
Add vanilla. Mix together the flour, baking powder & seasonings & stir into the egg mixture. Ad zucchini & nuts & mix well. Grease a 9x13 baking dish with oil & spread the mixture in the pan. Bake in a preheated 350 oven for about 30 min. or until top springs back when lightly pressed. Let cool completely on rack.
For frosting: With mixer on medium speed, beat cream cheese til smooth.
Beat in sugar & milk, adding just enough sugar til mixture is spreadable.
Stir in salt & vanilla. Spread frosting over cooled cake. Allow to set & then cut into bars.
Recipe By : Squash: A Country Garden Cookbook Posted to EAT-L Digest 8 October 96 Date: Wed, 9 Oct 1996 03:44:25 -0500 From: LD Goss <ldgoss@...>