I have a beautiful cookbook I have had for several years dedicated to squash. However, I do not recall trying any of the recipes. Now that I have a kitchen drowning in various types of squash, this is the time to seek its guidance.
My sweet tooth has been calling for satisfaction and a recipe for zucchini walnut bars with cream cheese frosting sounded like it would meet the need. I know this uses the frozen shredded zucchini in the freezer rather than any of my complex of winter squash, but the heart wants what it wants…
I thawed, drained and pressed the shredded zucchini (about 1.5 c).
Preheat oven to 350°.
In a large bowl I mixed:
- 2 large eggs
- 1 c. granulated sugar
- 3/4 c. corn oil
- 1.5 t. vanilla extract
In another medium bowl, I combined the following dry ingredients:
- 1.5 c. unbleached all purpose flour
- 1 t. baking powder
- 1/2 t. salt
- 1 t. ground cinnamon
- 1/2 t. ground allspice
- 1/4 t. ground nutmeg
I stirred the dry ingredients into the egg mixture, then added the zucchini and
- 1 c. chopped walnuts
After pouring the batter into a greased 9″ x 13″ pan, I baked for 30-35 minutes until the cake was set and the top golden brown.
The recipe called for cream cheese frosting and I thought we had part of a store bought jar of exactly that left over from a school bake sale . I apparently forgot the allure of a jar of frosting after school, and could not find my topping.
Driving to the store for either cream cheese or frosting didn’t sound enticing. Besides, I had some ricotta cheese, why won’t that work instead of cream cheese? I was all out of greek yogurt today. 😉
The frosting recipe called for
- 3 oz. of
- 2 c. confectioners sugar
- 2 T. of milk
- dash of salt
- 1 t. vanilla extract
I beat the ricotta to soften it, added the sugar and milk to form a smooth topping, then added about 1/4 t. sea salt and the vanilla. The book said it should be spreadable, but it was runny. I let it sit a while, then poured it on the cake after the cake had completely cooled.
I’m not a big fan of confectioner’s sugar frostings, and this was no exception. It tastes like a sugar assault, but I thought the kids would like it, maybe.
Don’t get me wrong, we are obviously still eating it. We just describe it as our dry zucchini cake.
I believe this is the bad that happens when I actually sort of try to follow a recipe!
My daughter insists the solution is to add chocolate.
If I try it again, I will compare with other recipes to add more moistness, make a more traditional cream cheese frosting, and consider adding chocolate. 🙂