A comment from a friend reminded me that it is the time of the year when zucchini rules. Maybe not around here this year since we are in a drought situation. If you cannot afford to water then your garden is probably a bust. Fortunately we have a lot of water on this farm and all the gardens are getting watered every day. The zucchini is not overwhelming but it is keeping me from having to spend money unnecessarily on other vegetables. These carrot zucchini bars I found on pinterest and they came out well. I was also able to easily adapt them for those of us who are GF. They are moist and nutritious and I don't think there is a bit leftover from yesterday.
Carrot and Zucchini Bars with Lemon Cream Cheese Frosting
- 2 eggs, slightly beaten
- 3/4 cup packed brown sugar
- 1/2 cup canola oil
- 1/4 cup honey
- 1 tsp vanilla
- 1 1/2 cups shredded carrot
- 1 cup shredded zucchini
- 1/2 cup chopped walnuts
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/4 tsp baking soda
- 1 (8 oz) pkg reduced fat cream cheese
- 1 cup powdered sugar
- 1 1/2 tsp lemon zest
- Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts
- In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
- Add to flour mixture to the wet mixture. Stir 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.
- Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars.
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