Carrot and Zucchini Bars

These bars are perfect. They're not too sweet and with plenty of flavors. It's a win-win, satisfy your sweet tooth and get some veggies. The only change I made was to use coconut oil rather than cooking oil.

I made these bars and they were deeeelishhhhous! I changed it around a little by using whole wheat flour mixed with quinoa and brown rice flour instead of using all purpose flour. I also used olive oil instead of cooking oil and CRAISINS instead of raisins. I am not a fan of nuts so I did NOT use the walnuts. I also did not do the frosting because I did not want it to be extra sweet and I figured it would be a lot more healthy withOUT the frosting. All in all, it was very moist and I will definitely be making this again.

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.

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).

Why try a recipe if you are going to alter it so much?? I don't get that. recipe perfect as is!