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Zucchini Bars with Cream Cheese Frosting

From blogger Running to the Kitchen. these zucchini bars use gluten-free ingredients, a less processed sugar, and less oil than the classic recipe with a lighter cream cheese icing.

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Ingredients
Zucchini Bars
  • 1 cup gluten-free baking blend (can sub all-purpose flour)
  • 3/4 cup oat flour
  • 1/2 cup rolled oats
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon coconut oil, melted
  • 1/2 cup 0% plain Greek yogurt
  • 1/2 cup 2% milk (or any other milk)
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup Domino® Golden Sugar
  • 1 large zucchini grated (abut 2 cups), squeezed of excess water
Cream Cheese Frosting
  • 2 tablespoons unsalted butter, softened
  • 5 ounces neufchatel (low-fat) cream cheese
  • 2 tablespoons 0% plain Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 3/4 cup Domino® Powdered Sugar
  • 1-2 tablespoons Domino® Golden Sugar
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Instructions
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Prep Time : 20 minutes / Cook Time : 25 minutes / Yields: 16 Servings

Zucchini Bars
Step 1

Grease an 8x8 or similar sized baking dish and preheat oven to 350°F.

Step 2

Combine the flours, oats, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

Step 3

Whisk together the egg and coconut oil in a medium bowl.

Step 4

Add the yogurt, milk, vanilla extract, and Golden Sugar and and whisk until thoroughly combined.

Step 5

Gently fold the zucchini into the wet ingredients.

Step 6

Pour the wet ingredients into the dry and mix until combined.

Step 7

Transfer the batter into the prepared baking dish, spreading evenly into the corners and bake for about 25 minutes until center is cooked through and edges start to brown and pull away from the baking dish.

Step 8

Remove from the oven and let cool completely in the dish.

Cream Cheese Frosting
Step 1

Beat the butter and neufchatel/cream cheese in a medium bowl with a handheld mixer on medium speed for about 2 minutes until light and fluffy.

Step 2

Add the Greek yogurt and vanilla and beat again until mixed through.

Step 3

Slowly add the Powdered Sugar with a mixer at low speed. Once all the powdered sugar has been added, increase speed to medium-high and beat until smooth.

Step 4

Remove the cooled cake from the baking dish and spoon frosting on top. Spread an even layer of frosting across entire cake then sprinkle top with the Domino® Golden Sugar.

Step 5

Cut into 16 squares before serving.

Chef's Tip
  • Zucchini bars can be stored in an airtight container in the refrigerator for 5-7 days
  • Additional time = cooling time
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