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Zucchini and Black Walnut Bars with Cream Cheese Frosting

Source of Recipe


From "Squash -- A Country Garden Cookbook"






List of Ingredients



• 1-1/2 cups loosely packed, coarsely grated zucchini or yellow summer squash, or a combination of both
  
• 1-1/2 cups all-purpose flour
  
• 1 tsp baking powder
  
• 1/2 tsp salt
  
• 1 tsp ground cinnamon
  
• 1/2 tsp ground allspice
  
• 1/2 tsp ground nutmeg
  
• 2 large eggs
  
• 1 cup granulated sugar
  
• 3/4 cup canola, corn or vegetable oil
  
• 1-1/4 tsp vanilla extract
  
• 1 cup coarsely chopped black walnuts
  
• .
  
• -- Frosting --
  
• 3 ounces cream cheese, softened
  
• 2 cups powdered sugar, sifted
  
• 2 Tbsp milk
  
• 1 tsp vanilla extract
  






Instructions



1. Lightly spray a 9x13-inch glass baking dish with nonstick cooking spray. Preheat the oven to 350 degrees (F).
   
   
2. Put the grated zucchini onto a length of paper towel, roll and press lightly to extract excess liquid. Set aside.
   
   
3. Sift together the flour, baking powder, salt, cinnamon, allspice and nutmeg. Set aside.
   
   
4. With an electric mixer, beat together the egg, sugar, oil and vanilla until blended. Beat in the zucchini and then the flour mixture. Beat just to incorporate. Fold in the nuts. Transfer the batter to the prepared pan and bake in the preheated oven 30 to 35 minutes, until the bars test done and are lightly golden on top. Cool completely on a rack.
   
   
5. To prepare the frosting: Combine the cream cheese, powdered sugar, milk and vanilla in a food processor or with an electric mixer until smooth. Spread over the top of the cooled cake and refrigerate until set.
   
   Makes 20 bars.