More Zucchini...

This week so far has been all about the zucchini. Yesterday I had 6 lbs. of zucchini that I turned into 12 loaves of wonderful bread, using this FANTASTIC zucchini bread recipe. I also found a yummy zucchini bar recipe from a cookbook that I've had for years. This particular recipe may be a bit more fall-ish flavor, but since it's a tasty one, I think you can make this anytime of year. I loved the idea of the frosting recipe that went along with it, but found it a bit too sweet, so I've modified it to be less sweet and hey, how can you go wrong with a new and improved icing that contains cream cheese? You can't.

*Jill's notes, tips & comments in this color.

Zucchini Bars
Adapted from Betty Crocker's Best of Baking, pg. 150

Yields = 2 dozen bars

2/3 cup packed brown sugar
1/4 cup butter, softened
1 egg
1/2 tsp. vanilla
1 cup all-purpose flour
1 tsp. baking soda
1/2 tsp ground cinnamon
1/2 tsp. ground cloves
*a dash of freshly ground nutmeg
1 cup shredded zucchini, drained
1/2 cup chopped nuts *I used walnuts, but pecans would also work.

1) Heat oven to 350 degrees f. Grease square pan (I used a 9 x 9 x 2-inch pan, but an 8 x 8 x 2-inch pan would also work).

2) Mix brown sugar, butter, egg and vanilla together, using the paddle attachment. Mix till combined; don't over mix.

3) Sift flour, baking soda, cinnamon, cloves and nutmeg and stir into butter and sugar mixture.

4) Fold in zucchini and nuts and when ingredients are combined, spread batter into pan.

5) Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean. Cool completely; then frost with cream cheese spice frosting.

Cream Cheese Spice Frosting

3 oz. cream cheese, softened
2 Tbsp. butter, softened
1/2 tsp. vanilla
1 1/2 cup powdered sugar, sifted
1/8 tsp. ground cloves *Trust me, cloves totally take the frosting up a notch--you'll thank me.
2-3 Tbsp. milk

1) Mix cream cheese, butter and vanilla till smooth.

2) Add powdered sugar, cloves and milk and mix till smooth and of spreading consistency.