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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A dessert recipe from the local newspaper that has been lightened. I love this recipe, as it is one of the ones that gets better as the days pass in the fridge. Recipes makes 24 bars, one bar= 130 w/o frosting, 180 with. Ingredients:
3/4 cup egg substitute |
3/4 cup packed brown sugar |
3/4 cup sugar |
3 tablespoons canola oil (1 tablespoon vanilla extract 3/4 cup low-fat buttermilk 2 cups grated zucchini (this is a little mor) |
2 cups whole wheat flour |
1/2 cup all-purpose flour |
2 teaspoons ground cinnamon |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
1/8 teaspoon salt |
1/3 cup toasted walnuts, chopped |
4 ounces light cream cheese |
2 tablespoons butter, softened |
1 teaspoon vanilla extract |
2 cups powdered sugar |
Directions:
1. Preheat oven to 350 degrees. Spray 10-by-14-inch (jellyroll) pan with nonstick cooking spray. Set aside.
2. In medium-largish bowl, beat egg substitute or whites for about a minute. Add sugars and oil and beat again. Beat in vanilla, buttermilk, and zucchini; set aside.
3. In medium bowl, combine flours, cinnamon, baking soda, baking powder, salt, and walnuts, mix well.
4. Add flour mixture to egg mixture and mix quickly, just until moistened. Do not over-mix. Spoon mixture into prepared pan and bake about 20 minutes, or until light brown around edges and top springs back when pressed lightly with a finger.
5. For frosting: Mix cream cheese, butter, vanilla, and powdered sugar until smooth. Spread on zucchini bars when cool or slightly warm.
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