Zucchini Bars/Cake


There’s a place here in Utah called Gardner Village and at Garner Village they have a restaurant called Archibald’s. Now Archibald’s has the best carrot cake I have ever had, next to my great grandma’s. So anytime I get the chance to go there I have to get a piece of carrot cake I do. After making this recipe for zucchini bars (which I’m also adding cake to the name), it comes in at a close second to Archibald’s carrot cake. I got the recipe from Kenzie over at Kenzie’s Kitchen. Now the recipe calls for cooking this in a sheet cake pan. I cooked it in a 9 x 13 dish and cooked 15 minutes longer. I’m sure this recipe would work if you substituted carrots for the zucchini also. I have to thank Kenzie. I can now fulfil my craving for Archibald’s carrot cake with this Zucchini Cake recipe.


Zucchini Bars/Cake

4 eggs
1 1/2 c. oil
2 c. sugar
2 c. grated zucchini
2 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 cup nuts (I left these out)

Mix ingredients in order given and pour into a greased pan. Bake at 325 degrees for 35 minutes in a sheet cake pan or 50 minutes in a 9 x 13 cake pan.

Icing:

One 8 oz. pkg cream cheese
1 stick butter
1 lb. powdered sugar
1 c. nuts (I left these out)
2 tsp. vanilla

Beat all ingredients together and spread on cooled bars.

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