Zucchini Bars with Cream Cheese Frosting

Its zucchini season. Full blown zucchini season. In the last week and a half I’ve picked 6 of them. As my husband likes to say, “we have zucchini coming out of place zucchini shouldn’t be coming out of.”

I’m a big fan of desserts and I try hard to eat them in moderation which is why my desserts are usually made in the evening and sent with the hubby to the farm or they go to work with me for my co-workers to eat up.

With a couple of my zucchini picked last week I made Zucchini Barns with Cream Cheese Frosting. I took these to work with me and the 11×17 pan didn’t last long! These bars are extremely easy to make and always turn out! They are moist and the frosting is so creamy and scrumptious!

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Zucchini Bars:

  • 4 eggs, beaten
  • 1 cup oil (or 1/2 cup apple sauce and 1/2 cup oil)
  • 2 cups sugar
  • 2 1/2 cups flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups grated zucchini

Mix eggs, oil, and sugar together in a large bowl. Stir in the flour, baking powder and soda. Stir in zucchini. Pour into a greased 11″x17″ jelly roll pan. Bake at 350° for 30 minutes; top should be brown and a toothpick inserted comes out clean. Let cool before frosting.

Cream Cheese Frosting: 

  • 1/4 cup butter, softened
  • 1 Tbs milk
  • 2 – 2 1/2 cups powdered sugar
  • 4 ounces cream cheese, softened
  • 1 tsp vanilla

Mix all of the ingredients with a mixer until well combined.

(I usually double the frosting for this recipe, because I LOVE cream cheese frosting!)

Enjoy and leave a note on what you thought of them!

Strawberry-Rhubarb Crisp

Its been officially spring for 2 months and 10 days. Spring means lots of things but one of the things I most look forward to is Gardening. This year in my garden I FINALLY have rhubarb to harvest and was able to pick some for the first time this week!

I love rhubarb but it seems like most recipes have some much sugar in them so last year I went in search of a low-sugar rhubarb crisp recipe and found this low-sugar Strawberry-Rhubarb Crisp at allrecipes.com. This recipe is great because it uses the natural sweetness of the strawberries to offset the tart of the rhubarb. I tweaked the recipe a little bit and came up with the following, talk about a simple recipe:

Low Sugar Strawberry Rhubarb Crisp:

  • 4 cups chopped fresh rhubarb
  • 1 pint strawberries, hulled and sliced (use an egg slicer to speed up the slicing)
  • 2 tablespoons honey (more for a sweeter crisp)
  • 2 tablespoons corn starch

Topping:

  • 1 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted

Directions:

1. Preheat the oven to 350°F

2. In a medium bowl, mix together rhubarb, strawberries, honey, and corn starch. Transfer to a 9×9 baking dish. (tip: I just mixed it right in the baking dish and tossed it with clean hands)

3. In a medium bowl, stir together rolled oats, brown sugar and melted butter. Mix together until completely combined.

4. Bake for 40-45 minutes in the preheated oven, until rhubarb is tender and the topping is toasted.

Low Sugar Strawberry Rhubarb Crisp

Low Sugar Strawberry Rhubarb Crisp

I think this is best served warm with vanilla ice cream. If you are going for the low-sugar theme serve with low-sugar ice cream, which is really good and my hubby doesn’t even know its low sugar.

I love rhubarb, so check back for some more delicious rhubarb recipes this summer! Do you have a favorite recipe you would like to share?