Zucchini Bars
THM:S, low carb, sugar free, gluten/nut free
Serves: 15
  • 1½ cups Briana's Baking Mix*
  • ¼ cup + 2 T THM Gentle Sweet**
  • 1 T baking powder
  • 2 tsp. cinnamon
  • ½ tsp. salt
  • ¼ tsp. cloves
  • 2 cups fresh grated zucchini***
  • ¾ cup salted butter, softened
  • 4 eggs
  • ½ cup egg whites
  • 1 tsp. vanilla extract
Cream Cheese Frosting:
  • 8 oz. reduced fat cream cheese, softened (full fat would work as well)
  • ½ cup Greek yogurt (or an additional 4 oz. of cream cheese, for a richer frosting)
  • ½ tsp. vanilla extract
  • 2 T THM Gentle Sweet, or more, to taste**
  • ¼ cup heavy whipping cream
  1. For the bars, whisk the dry ingredients. Add the wet ingredients and mix well. Spray a glass 9x13 inch baking pan with cooking spray and spread the batter into it evenly. Batter will be thick. Bake at 350 degrees F for 23-25 minutes or until a toothpick comes out cleanly. Let the bars cool completely before frosting.
  2. For the frosting, beat the cream cheese until smooth. Add the Greek yogurt, vanilla, and Gentle Sweet and beat until smooth. Add the whipping cream and beat for 30-40 seconds or until fluffy and thick.
  3. After frosting the bars, refrigerate until completely chilled, then cut and serve. Store in the refrigerator. These bars are best cold. Serves 15.
*If using THM Baking Blend, try 2 cups. You may need to adjust bake time.
**I have also sweetened this recipe with ⅜ tsp. THM Pure Stevia Extract Powder in the cake and 6 doonks of THM Pure Stevia Extract Powder in the frosting. Some people may wish to add more, but those amounts were perfect for me.
***You can also use frozen zucchini in this recipe. We freeze grated zucchini in two cup portions and then use one bag, liquid and all, in this recipe. Zucchini breaks down and loses some of its water when its frozen, so be sure to use the liquid and all. Measure the zucchini before freezing, not after, as it loses some volume during freezing.
Recipe by Briana Thomas at https://www.briana-thomas.com/zucchini-bars/