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
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.
The zucchini walnut flavors were nice and delicate, but the cake was really dry and crumbly.
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. 🙂