Chick Farm Recipe Collection: Reduced-Fat Zucchini Bars

Reduced-Fat Zucchini Bars

This sweet way to enjoy the harvest has less fat than the traditional recipe but is every bit as good.

-- BARS --
3 eggs
3/4 cup packed brown sugar
3/4 cup granulated sugar
3 tbs vegetable oil
2 tsp vanilla
3/4 cup low-fat buttermilk
2 1/2 cups grated zucchini
2 cups whole-wheat flour
1/2 cup all-purpose flour
2 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/3 cup chopped walnuts or pecans, toasted

-- FROSTING --
4 ounces light cream cheese
2 tbs butter, softened
1 tsp vanilla
2 cups powdered sugar

Preheat oven to 350F. Spray a 10x14" or 9x13" pan with nonstick spray. Set aside.

In a large bowl, beat the eggs for about a minute. Add the sugars and oil and beat again. Beat in the vanilla, buttermilk, and zucchini. Set aside.

Combine the flours, cinnamon, baking soda, baking powder, salt, and nuts. Stir together to mix.

Add the flour mixture to the eggs mixture and mix quickly, just until moistened. Pour into the prepared pan and bake for 20-25 minutes for 10x14" pan or 25-30 minutes for 9x13" pan, until light brown around edges and the top springs back when pressed lightly with a finger. Cool.

Mix the cream cheese, butter, vanilla, and powdered sugar until smooth. Spread on zucchini bars when cool or still slightly warm.

Yields: 24 bars

"Cook it Light" by Jeanne Jones