Carrot Zucchini Bars
Carrot zucchini bars prove that you can have a cake, I mean cookie, and eat it too. They are lusciouly moist, rich with vegetables and low in saturated fat. |
- Most dried fruits such as raisins have a much better taste if you plump them up before adding to cookie dough. Soak them in hot or boiling water for about 10 to 15 minutes under cover.
- You can keep nuts from sinking to the bottom as they bake by mixing them thoroughly with a little flour, that is to be used in the recipe, before adding them to dough or batter.
| All purpose flour | 1½ cups |
| Brown sugar | ½ cup |
| Honey | ¼ cup |
| Eggs, slightly beaten | 2 large |
| Carrots, shredded | 1½ cups |
| Zucchini, shredded | 1 cup |
| Chopped pecans | 1 cup |
| Raisins | ½ cup |
| Vegetable oil | ½ cup |
| Ground ginger | ½ tsp |
| Vanilla extract | 1 tsp |
| Baking powder | 1 tsp |
| Baking soda | ¼ tsp |
- Soak raisins in boiling water for 15 minutes, and drain well on paper towel.
- Mix coarsely chopped pecans and plumped raisins with a little flour that is to be used in the recipe.
- Shred carrots and zucchini.
- Preheat oven to 350 degrees F.
- Combine flour, brown sugar, baking powder, baking soda, ground ginger and set aside in a large mixing bowl.
- Mix the remaining ingredients together in another bowl.
- Add carrot zucchini mixture to flour mixture.
- Spread batter into an ungreased 13x9x2-inch baking pan.
- Bake for about 25 minutes or until a toothpick inserted near the center comes out clean.
- Cool in pan on wire rack.
To prepare delightful citrus-cream cheese frosting or icing, you need:
| Light cream cheese | 8 oz |
| Confectioners’ sugar, sifted | ½ cup |
| Orange juice | 2 Tbsp |
| Lemon or orange peel, | 1 Tbsp |
| shredded |
- Using an electric mixer, beat all ingredients on medium speed until light and fluffy.
- Spread light citrus-cream cheese frosting over cooled carrot zucchini bars.
- They are good under refrigeration for a week if you are successful at keeping them that long.
Other Easy Recipes for Bar Cookies
Every time I make these delicious carrot zucchini bars, I have a hard time keeping both my mind and hands off them. Good luck!
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