Frosted Zucchini Bars

Ok, ok, I realize I've been M.I.A. lately.  Sometimes not having a job is just rough!  First I had to party with both of my grandmothers in Atlanta, GA (both over 90, both totally kickass, and both inspiring inside the kitchen and out).  Then I continued on to Vermont which I didn't want to like but ended up loving anyway.  I sat, very confused, through the earthquake during my layover in NYC (I guess we all now know in future crisis situations my reasoning is so slow I may not make it, what some call natural selection) and finally landed back in Seattle to welcome my pa and stepmom for their visit.  See?  Too busy ...
 
SO - Ashley Roberts stepped up with the following post.  Looks like you won't be subject to my chronic beats this time ... what a relief right?!  I've known Ashley since I was in third grade and I can warn you that she: 1. has more refined musical taste (The Ecstasy of Gold?  Huh?), 2. cooks amazing dishes with a conscience for local, fresh, and healthy ingredients, and 3. is ridiculously smart (Ex. I don't know what unbrominated flour is, but it reminds me of chemistry and therefore scares me).  Anyway, I'm looking forward to trying this recipe soon.  Thanks Ashley!
 
The Beats!

Here are some earthy, retro tunes so you can hum along while you bake ...

The Treats!

Late summer is often the time of year that gardeners can be overrun with produce of various kinds.  Notably, the hearty and weed-like zucchini can out-produce even the most ambitious garden chefs. This also means if you aren't a gardener, you can pick up some zucchini at your local farmers market for a steal. Creative cooks can stealthily incorporate this versatile veggie into almost any dish savory or sweet.  Zucchini rounds out delicious stew - like ratatouille, is perfect to moisten hamburgers ready to be kissed by the grill, and can be made into crispy “fries” that rival those you can make from potatoes. Of course, zucchini also finds its way into various baked goods where it adds a great deal of moisture to muffins, breads and cakes.

 
The following zucchini bars are a moist, cake-like confection topped with delicious cream cheese frosting. I made them with sucanat, a type of unrefined cane sugar, along with maple syrup. These more natural forms of sugar maintain vital nutrients necessary for digestion that are stripped away from refined sugars. However, the frosting still contains good old powdered sugar because, honestly,  nothing compares to those fluffy cream cheese peaks that only powdered sugar can produce.
 
Frosted Zucchini Bars           

Thanks to Ashley Roberts! 
 

What you'll need ...
Bars:

3 large  (4 small) eggs

1 cup extra virgin olive or coconut oil

1 ½ cups sucanat or brown sugar

¼ cup real maple syrup

2 cups grated zucchini

3 teaspoons vanilla

 

2 ½ cups unbleached, unbrominated flour

¼ teaspoon aluminum free baking powder

2 teaspoons baking soda

1 teaspoon unrefined salt

1 teaspoon cinnamon

½ teaspoon ginger

 

Frosting:

 ½ cup butter (1 stick)

4 ounces cream cheese

Dash of pure maple syrup

2 ½ cups powdered sugar

Large buttered or oiled 15 x 11 jelly roll pan or high sided cookie sheet at least 1 inch deep.

Preheat the oven to 350 degrees Fahrenheit. Set butter and cream cheese out to come to room temperature. Wash the zucchini(s) and grate 2 cups into a bowl and set aside. Crack each egg first into a separate bowl, checking for shell. Then add each egg to the mixer.

Next, add the oil, sugar, maple syrup, grated zucchini and vanilla to the mixer. Mix on medium speed until all ingredients are incorporated. Meanwhile, in a separate mixing bowl combine the flour, baking powdered, baking soda, salt, cinnamon and ginger. 

Slowly add the dry ingredients to the mixer. Pour the batter into the buttered jelly roll pan. Place in the oven for 20-25 minutes. Insert a toothpick in the center of the pan. When it comes out clean remove the bars and place on a cooling rack until completely cooled. 


While the bars are cooling, wash the mixing bowl and place the room temperature butter and cream cheese in the mixer. Blend on medium until completely mixed. Then add the dash of maple syrup and slowly add the powdered sugar on medium speed.  Once mixed, beat on high until light and fluffy, 3-5 minutes. Spread the frosting over the cooled bars, cut into squares and enjoy.