- Level
- easy
- Prep Time
- 35 mins
- Total Time
- 2 h 10 m
- Serves
- 8
Ingredients
- Bars
- 1 ½ cups
- whole wheat flour
- 225 g
- 1 tsp
- baking soda
- 5 ml
- 1/2 tsp
- baking powder
- 2.5 ml
- 1/4 tsp
- salt
- 1 ml
- 2
- eggs
- 3/4 cup
- cane sugar
- 175 g
- 1/3 cup
- sour cream
- 75 ml
- 1/4 cup
- vegetable oil
- 60 ml
- 1 ½ tsp
- vanilla
- 7.5 ml
- 1
- lemon, zest finely grated
- 1 ½ cup
- zucchini, unpeeled and grated
- 195 g
- Frosting
- 1/2 block
- cream cheese, softened
- 125 g
- 2 tbsp
- honey
- 30 ml
- 1 tsp
- vanilla
- 5 ml
- 1/2 tsp
- spirulina powder (see Chef’s tip)
- 2.5 ml
Directions
- Step 1
- Bars With the rack in the middle position, preheat the oven to 350°F (180°C). Oil an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.
- Step 2
- In a bowl, combine the flour, baking soda, baking powder and salt.
- Step 3
- In another bowl, whisk together the eggs, cane sugar, sour cream, oil, vanilla and lemon zest. Using a spatula, stir in the dry ingredients and zucchini. Spread the batter out in the prepared pan.
- Step 4
- Bake for 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 2 hours.
- Step 5
- Frosting In a bowl, combine the cream cheese and honey with an electric mixer. Add the vanilla and spirulina powder. Mix gently until the frosting is smooth.
- Step 6
- Unmould the cake on a work surface. Using a spatula, spread the frosting over the surface of the cake. Cut into 8 bars. The bars will keep for 5 days in an airtight container in the refrigerator.
Tips
The spirulina powder will naturally turn the frosting bright green.