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.
9 comments
making the zucchini cake…the icing on top . I obviously am new at baking lol….how much is a \stick of butter\ ?
and 1 lb of powdered sugar? how many cups is that? 1 lb seems like a lot to me.
i love to munch cakes and i bake receipes based on different cake recipes that i can find on the net’`*
i love to eat cakes and bake them too that is why i am always on the lookout for cake recipes;~-
thank you reallty nice
I have made these several times and they are delicious! My sister’s favorite cake is the carrot cake at Gardner Village. I made these bars for her and her kids. They gobbled them up! I have decreased the oil a bit as 1 1/2 C seems a bit much. The cake with the frosting is divine.
I tried this tonight and even experimented on company!! It turned out great and another great idea to do with the ever producing zucchini plants!!
I made this tonight and loved it! I reduced the ingredients to make an 8-inch cake, and topped it with powdered sugar. Great recipe.
I still have zucchini also. There are still blooms all over the plants. I plan on trying this soon.
Oh, that look soooo good and I don’t even like Zucchini! Or at least I didn’t think I did!