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Zucchini Bars
Course:
Brunch, Dessert
Servings:
12
bars
Author:
Eating Gluten and Dairy Free
Ingredients
Wet Batter Ingredients
3
eggs
room temperature
1½
c
brown sugar
packed
1
c
vegetable oil
suggestion in post
2
teaspoon
vanilla extract
Dry Batter Ingredients
2
c
gluten free all-purpose flour
spooned + leveled, suggestion in post
½
teaspoon
xanthan gum
omit if your gluten free all-purpose flour contains this or guar gum
2
teaspoon
baking soda
2
teaspoon
ground cinnamon
½
teaspoon
salt
¼
teaspoon
nutmeg
2
c
grated zucchini
washed, dried, grated, pat with paper towel, lightly packed
1
c
optional-- finely chopped walnuts or pecans
Cream Cheese Frosting
8
oz
dairy free cream cheese
room temperature, suggestion in post
½
c
dairy free butter
one stick, suggestion in post
3
c
powdered sugar
1
teaspoon
vanilla extract
optional- top with a handful of chopped walnuts or pecans
Instructions
Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray; set aside.
In a large bowl with an electric stand mixer or handheld mixer, beat the eggs until frothy.
Add in the oil, brown sugar, and vanilla extract.
Then combine all the dry ingredients in a large bowl; omit the xanthan gum if already in your all-purpose blend.
With the mixer on low, slowly add in the dry ingredients. Do not overmix.
Add in grated zucchini and nuts if desired and stir by hand.
Transfer the batter to the baking pan and bake for 35-40 minutes, or until a cake tester or toothpick comes out clean.
Remove from the oven and allow to cool completely before frosting.
Cream Cheese Frosting
In a large bowl with an electric stand mixer or handheld mixer, cream together the butter and cream cheese until smooth.
Then add in the powdered sugar and vanilla extract, and cream again until smooth, about 2 minutes.
Refrigerate for at least 20 minutes or overnight to allow frosting to stiffen and flavors to taste their best.
With an angled spatula, evenly frost the top of the zucchini bars and top with chopped nuts.
Once the cake has been frosted, cover and refrigerate. For leftovers, cover and refrigerate up to a week.
Notes
Note-- the flavors of this cake are best after it's been baked, frosted, and refrigerated overnight or a day before serving.