| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy, Grains |
|
Sweets, To post |
56 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 4 |
lg |
Eggs |
| 1/2 |
c |
Vegetable oil |
| 2 |
ts |
Ground cinnamon |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 1/2 |
c |
All-purpose flour |
| 2 |
c |
Zucchini; unpeeled, Shredded |
| 1/4 |
c |
Margarine; Softened |
| 1 |
pk |
Cream cheese; 3oz, Softened |
| 1 |
ts |
Vanilla extract |
| 2 |
c |
Confectioner's sugar |
| 1/2 |
c |
Finely chopped walnuts; for garnish |
INSTRUCTIONS
CREAM CHEESE FROSTING
1. Heat oven to 350F. Lightly grease a 17 x 11-inch jelly-roll pan.
2. Beat sugar, eggs, oil, cinnamon, vanilla, baking powder, baking soda and
salt in a large bowl with a hand held mixer until well blended. With mixer
on low speed, gradually beat in flour just until blended. Stir in zucchini.
Spread evenly in prepared pan.
3. Bake 25 to 30 minutes until a pick inserted in center comes out clean.
Cool completely in pan on a wire rack.
4. FROSTING: Beat margarine, cream cheese, and vanilla until smooth. With
mixer on low speed, gradually beat in Confectioner's sugar until well
blended. Spread on cooled cake and sprinkle with nuts. Cut into bars.
Recipe by: Woman's Day 3/4/97
Posted to recipelu-digest by Rodeo46898 <Rodeo46898@aol.com> on Mar 2, 1998
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