Carrot and Zucchini Bars
- Preheat oven to 350 degrees F. In a large bowl combine flour, baking powder, ginger, and baking soda. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
- Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost with Citrus-Cream Cheese Frosting. Cut into bars.
- Makes 36 bars.
Citrus-Cream Cheese Frosting
- In a medium mixing bowl beat cream cheese and powdered sugar with an electric mixer on medium speed until fluffy. If desired, stir in lemon or orange peel.
Nutrition Facts (Carrot and Zucchini Bars)
- Per serving:
- 125 kcal cal.,
- 7 g fat
- (2 g sat. fat,
- 3 g polyunsaturated fat,
- 2 g monounsatured fat),
- 19 mg chol.,
- 44 mg sodium,
- 16 g carb.,
- 1 g fiber,
- 11 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Leah Dairy Branford 324 Days Ago
Has anyone tried this with applesauce or banana instead of oil? I try to sub things to be a bit healthier but it doesn't always work, i.e. brownies.
Elizabeth Schottle 824 Days Ago
Why try a recipe if you are going to alter it so much?? I don't get that. recipe perfect as is!
Jessica Christensen 1415 Days Ago
These are delicious. My husband and I ate the whole batch in about 2 days. But for some reason, I couldn't get my son to try even one bite. (But he's 1 1/2 years old and pretty particular). I used a simple powdered sugar icing instead of cream cheese frosting, (just to cut down on calories a little) and swapped in some whole wheat flour for some of the all-purpose. Since there's so much zucchini this time of year, I wish that the recipe called for more it! (I altered the carrot to zucchini ratio a little so there was more zucchini).