Oh, the warm flavors of cinnamon and cloves make zucchini bars with spice frosting so irresistible. It is an easy recipe and just the right size when you don’t want lots of cake leftover.
Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.
You can see the little flecks of cloves in the frosting. The flavor is not over-powering but gives a wonderful taste to each bite.
Preparing zucchini bars
After rinsing and drying the zucchini, grate enough to measure 1 cup.
In large bowl, combine the brown sugar, butter, vanilla and egg.
Mix until combined.
Add the flour, baking soda, cinnamon and 1/2 teaspoon cloves to the mixture and mix until combined.
Add the grated zucchini and chopped nuts.
Fold in to combine.
Spread the batter into prepared pan and bake 25 to 30 minutes or until toothpick inserted in center comes out clean. When cake is finished baking, cool completely, about 1 hour.
Making the zucchini bars spice frosting
In medium bowl, add the confectioners sugar, melted butter and cloves.
Pour in the milk. It is best to start with 3 teaspoons and add additional milk as needed to get the desired consistency.
Stir until smooth and spreadable.
Spread the frosting over bars. This amount of frosting is enough for a thin coating. Double the frosting ingredients if you want thicker coverage. Cut into 6 rows by 4 rows for bars.
source: Betty Crocker’s Best of Baking
The original recipe says the yield is 2 dozen bars. That seems like a stretch for a cake made in an 8 or 9-inch pan but a prefect size for a coffee or tea time treat.
- 2/3 cup packed brown sugar
- 1/4 cup butter or margarine, softened
- 1/2 teaspoon vanilla
- 1 egg
- 1 cup Gold Medal all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup shredded zucchini, drained
- 1/2 cup chopped nuts
Spice Frosting (Double quantities for thicker frosting layer)
- 3/4 cup powdered sugar
- 1 tablespoon butter or margarine, softened
- 1/8 teaspoon ground cloves
- 3 to 4 teaspoons milk
Heat oven to 350°F. Grease bottom and sides of a 9- or 8-inch square pan. In large bowl, mix brown sugar, butter, vanilla and egg. Stir in flour, baking soda, cinnamon and 1/2 teaspoon cloves. Stir in zucchini and nuts. Spread in pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In a medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over bars. For bars, cut into 6 rows by 4 rows.
Makes 24 bars
Add 1/2 cup chopped dried cranberries to the recipe for Thanksgiving or Christmas flavors. Sprinkle with colorful sprinkles for a festive look!
You might also like…
Our Newsletter is published once every three weeks. Each issue is timely and helpful, jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.