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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 18 |
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I grow tons of zucchini in my gardenand this is a wonderful way to share it, says green thumb Sandi Laskowski of Rapid City, South Dakota. These moist tender bars are topped with a yummy caramel cream cheese frosting. When I bring a plateful of them to work, they're always a hit! Ingredients:
3 eggs |
1-1/2 cups sugar |
1/2 cup canola oil |
1/4 cup unsweetened applesauce |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
2 cups shredded zucchini |
1 cup chopped dates |
1/2 cup chopped walnuts |
caramel cream cheese frosting: |
10 caramels |
1 tablespoon water |
3 ounces reduced-fat cream cheese |
2-1/2 cups confectioners' sugar |
1/8 teaspoon salt |
Directions:
1. 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 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. 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. Yield: 18 servings.
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