|
| 2/3 | cup packed brown sugar |
| 1/4 | cup butter or margarine, softened |
| 1/2 | teaspoon vanilla |
| 1 | egg |
| 1 | cup Gold Medal® all-purpose flour |
| 1 | teaspoon baking soda |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground cloves |
| 1 | cup shredded zucchini, drained |
| 1/2 | cup chopped nuts |
|
| 3/4 | cup powdered sugar |
| 1 | tablespoon butter or margarine, softened |
| 1/8 | teaspoon ground cloves |
| 3 | to 4 teaspoons milk |
| 1. | Heat oven to 350°F. Grease bottom and sides of 9- or 8-inch square pan. In large bowl, mix brown sugar, butter, vanilla and egg. Stir in flour, baking soda, cinnamon and 1/2 teaspoon cloves. Stir in zucchini and nuts. Spread in pan. |
| 2. | Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. |
| 3. | In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over bars. For bars, cut into 6 rows by 4 rows. |
|
| In a hurry? Pick up a container of Betty Crocker® cream cheese ready-to-spread frosting rather than preparing the spice frosting. It's delicious and so quick! |
|
| Turn these fall favorites into Christmas bars! Sprinkle with red and green decorator sugar, and add 1/2 cup chopped dried cranberries to the recipe. |
Nutrition Information:
95 ( 35 ); 4 g ( 2 g); 15 mg; 75 mg; 14 g ( 0g); 1 g 2 %; 0%; 0%; 2 % 1/2 ; 1 ; 1