1large zucchini gratedabut 2 cups, squeezed of excess water
For the cream cheese frosting:
2tablespoonsunsalted buttersoftened
5ouncesneufchatellow-fat cream cheese
2tablespoons0% plain Greek yogurt
1/2teaspoonvanilla extract
3/4cupDomino® Confectioners Sugar
1-2tablespoonsDomino® Golden Sugar
Instructions
For the zucchini bars:
Grease an 8x8 or similar sized baking dish and preheat oven to 350°F.
Combine the flours, oats, baking powder, baking soda and spices in a large bowl.
Whisk together the egg and coconut oil in a medium bowl.
Add the remaining wet ingredients except the zucchini and whisk until thoroughly combined.
Gently fold the zucchini into the wet ingredients.
Pour the wet ingredients into the dry and mix until combined.
Transfer the batter into the prepared baking dish, spreading evenly into the corners and bake for about 25 minutes until center is cooked through and edges start to brown and pull away from the baking dish.
Remove from oven and let cool completely in the dish.
For the cream cheese frosting:
Beat the butter and neufchatel/cream cheese in a medium bowl with a handheld mixer on medium speed for about 2 minutes until light and fluffy.
Add the Greek yogurt and vanilla and beat again until mixed through.
Slowly add the confectioners sugar with mixer on low speed. Once all the confectioners sugar has been added, increase speed to medium-high and beat until smooth.
Remove the cooled cake from the baking dish and spoon frosting on top. Spread an even layer of frosting across entire cake then sprinkle top with the Domino® Golden Sugar.
Cut into 16 squares before serving.
Notes
*Zucchini bars can be stored in an airtight container in the refrigerator for 5-7 days.**Additional time = cooling time