BHG Delish Dish

Stirring Up Ideas In The Kitchen

Carrot and Zucchini Bars

 

Hi there! My name is Lexi, and I’m the blogger over at Lexi’s Clean Kitchen. My website is a resource for healthy recipes that are made with real ingredients, while being free of gluten, grains, refined sugar, and dairy. I am so excited to be here on Delish Dish today adapting BHG’s Carrot and Zucchini Bars and making them paleo-friendly!

I stumbled across these Carrot and Zucchini Bars in the Better Homes and Garden Archive and knew I wanted to recreate them with a few clean eating adaptations! A delicious treat that has hidden veggies is perfect for everyone in your family, especially your kiddos!

I simply made a few changes to the original recipe making it gluten-free, grain-free, and free of refined sugar!

-I subbed regular flour for 1 1/2 cups almond flour plus 1 tbsp coconut flour

-I replaced brown sugar with organic coconut sugar and decreased the amount from 3/4 cup to 1/2 cup

-I omitted the cooking oil altogether

-I reduced the zucchini and carrots to 1/4-1/3 cup each

BONUS: I even made a batch with maple syrup instead of honey for a Maple Carrot and Zucchini Bar that everyone went absolutely crazy over!

Original recipe HERE.

The results were soft, moist, and flavorful bars that are absolutely the most perfect treat that you do not have to feel guilty about indulging in! I cannot wait to serve them up at my next family brunch. Find the original recipe here.

Come hangout with me on InstagramFacebook, or on Twitter!

Happy Baking! – Lexi

9 Responses to “ Carrot and Zucchini Bars ”

  1. Hi! Where is the recipe for the gluten free version?

  2. I agree. I would like the recipe without having to guess exactly what substitutions you made. i know you said what they were, but was there anything else? Having the G-F recipe alone would be helpful.

  3. Also would like the nutritional info for the G-F (Paleo) version.

  4. Hi Judy,

    All of the changes are listed there! It essentially looks like this:

    1 1/2 cup almond flour
    1 tbsp coconut flour
    1/2 cup coconut sugar
    1/2 cup raisins
    1/2 cup walnuts
    1 tsp baking powder
    1/2 tsp ground ginger
    1/4 tsp baking soda
    1/3 cup shredded carrot
    1/4 cup shredded zucchini
    1/4 honey
    1 tsp vanilla
    2 eggs

    SUBS:
    -Used almond flour and a drop of coconut flour for the flour replacement
    -Used coconut sugar to replace brown sugar
    -Reduced amount of carrots and zucchini
    -Omitted the cooking oil
    -Subbed honey for pure maple syrup (highly recommend but not necessary)

  5. Hi Ann,

    The substitutions are all listed in the post!

    Good luck!

  6. Ann and Judy. If you knew anything about GF you would know that the recipe IS completely GF. Also, there are various websites out there that calculate nutritional info for you. google it.

  7. Hi there,

    Is there anything else we can substitute for the coconut sugar to remove the sugar element all together?

  8. I’m also curious about results without the coconut sugar. Any particular reason for reducing the carrot and zucchini content?




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