Dairy-Free Zucchini Bars with Cinnamon Icing
Author: Detroit News
Recipe type: Dessert
Cuisine: American
Serves: 16 bars
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup dairy-free buttery spread or sticks
- ½ cup sugar
- ½ cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini
- 1 cup unsweetened shredded coconut (optional)
- ¾ cup chopped walnuts or pecans (optional)
- 1 cup powdered sugar, or more if needed
- 1½ tablespoons melted dairy-free buttery spread or sticks
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2½ tablespoons dairy-free milk beverage, or as needed
- Preheat your oven to 350°F. Grease a 10x15-inch jelly roll pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a mixing bowl, cream the butter alternative, sugar, and brown sugar. Mix in the eggs, one at a time. Mix in the vanilla.
- Stir the flour mixture into the butter mixture. Fold in the zucchini, coconut (if using), and nuts (if using).
- Spread the mixture evenly in your prepared pan.
- Bake the cake bars for 20 to 25 minutes, or until a toothpick inserted in the center comes out smooth.
- Let the bars cool for at least 10 minutes before cutting. They will be more crumbly when warm.
- In a mixing bowl, mix the powdered sugar, butter alternative, vanilla, and cinnamon until smooth.
- Gradually mix in the milk beverage, as needed, to get your desired consistency. If it becomes too thin, mix in more powdered sugar.
- Spread frosting over warm or cooled bars.
Serving size: 1 bar / square Calories: 291 Fat: 16.8g Saturated fat: 5.4g Carbohydrates: 31.3g Sugar: 18.9g Sodium: 143mg Fiber: 1.8g Protein: 4.1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-zucchini-bars
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