What better excuse to get your vegetable intake, than adding them to a cake! These are a moist, delicious cake slice that your entire family will love.
Wonderful recipe. I read about the concerns of too much oil. I added 1/3c of oil and 2/3c apple sauce. I also added some nutmeg and cinnamon. - 03 Oct 2008 (Review from Allrecipes USA and Canada)
I have not tried this recipe yet, but I will say that if your bread/bars are not cooking up right, you really HAVE TO squeeze all the liquid out of the shredded zucchini BEFORE you measure it. That is imperative!!! Zucchini is a very watery vegetable and that may be the problem. - 03 Aug 2007 (Review from Allrecipes USA and Canada)
Very good recipe, although I have to say I would call this Zucchnini Cake due to the texture. To me, bars are more chewy. That being said, I have had rave reviews on this recipe. My family loved the first batch, so I made another to take to a picnic and they were a hit there too. I tried adding some spice to the second batch like some users recomended, but it didn't seem to make a big difference in the taste - maybe I didn't add enough. However, I like the taste of the original recipe anyway - I think if you add too much spice it would overwhelm the taste of the batter. The frosting was a little too sweet for me, so in the second batch I added the confectioners sugar a little at a time and tasted as I went along - I ended up using far less than what was called for, I'd say about half. The second batch of icing was much less sweet and I thought a perfect topping for the bars. Bottom line is this is a good recipe to make as is or to tweak to personal preferences. And DEFINITELY squeeze the water out of the shredded zucchini - it made all the difference in the world. - 27 Jul 2008 (Review from Allrecipes USA and Canada)