Zucchini Carrot Bars with Lemon Cream Cheese Frosting
Try this Zucchini Carrot Bars with Lemon Cream Cheese Frosting recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 36
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground ginger
- 2 tsp vanilla
- 3/4 cup packed brown sugar
- 2 eggs, slightly beaten
- 1/2 cup canola oil or coconut oil - both are equally good!
- 1/4 cup local honey - store bought is ok too
- 1 1/4 cups shredded carrot
- 1 1/4 cup shredded zucchini
- 1 1/2 cups white whole wheat (unbleached) flour - i use king
- Carbohydrate 5.18035168679938 g
- Cholesterol 3.47997685166775 mg
- Fat 1.31667757678555 g
- Fiber 0.17417155866289 g
- Protein 0.183367512174227 g
- Saturated Fat 0.825558278626883 g
- Serving Size 1 1 Serving (17g)
- Sodium 15.83193841966 mg
- Sugar 5.00618012813649 g
- Trans Fat 0.0960244542032953 g
- Calories 33 calories
Preheat oven to 350 degrees F.In a large bowl, blend with wisk attachment -eggs, brown sugar, oil, honey, and vanilla.Fold in the carrot and zucchiniIn another bowl combine add the flour, baking powder, ginger, cinnamon and baking soda. Mix until just blendedAdd by ½ cup at a time flour mixture to the wet mixture. Blend just until combined.Spread batter into a 13x9 pan.Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.Prepare my favorite cream cheese frosting - adding the peel of 1 lemon and a few drops of lemon essential oil (if you have it on hand)Pipe the frosting over cut bars.
