Zucchini Bars/Cake
There’s a place here in Utah that is called Gardner Village. And at Garner Village they have a restaurant there called Archibald’s. Now, in my opinion, 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/cake (which I’m also adding cake to the name), it comes in at a close second to Archibald’s delicious carrot cake.
I got the recipe for this cake 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 cake pan and also cooked 15 minutes longer. I’m sure this recipe would work if you substituted carrots for the zucchini also. I have to thank Kenzie for this wonderful recipe. I can now fulfil my craving for Archibald’s carrot cake with this amazing Zucchini Cake recipe.
Here is what you need to make the
Zucchini Bars/Cake
- EGGS
- OIL
- SUGAR
- ZUCCHINI
- VANILLA
- FLOUR
- BAKING SODA
- BAKING POWDER
- SALT
- CINNAMON
- NUTS (I LEFT THESE OUT)
- CREAM CHEESE
- BUTTER
- POWDERED SUGAR
Zucchini Bars/Cake
Real Mom Kitchen
Ingredients
- 4 eggs
- 1 ½ cup oil
- 2 cup sugar
- 2 cup grated zucchini
- 2 tsp vanilla
- 2 ½ cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- ½ cup nuts I left these out
Icing:
- 1 8 oz pkg cream cheese
- ½ cup butter
- 1 lb powdered sugar
- 1 cup nuts I left these out
- 2 tsp vanilla
Instructions
- 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.
- For the icing: Beat all ingredients together and spread on cooled bars.
