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Playing Vegetable

In a time of sugar, sugar, and more sugar, I give you a relatively healthy indulgence.  These zucchini carrot bars carry their own weight, needing no frosting or other adornments.  They’re sweet enough to rest nicely among your taste buds and delicious enough to want seconds and thirds.  Don’t worry, though, I have some real sweet treats in the works for you.

Carrot and Zucchini Bars

2 eggs
3/4 cup packed brown sugar
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/4 cup honey
1 teaspoon vanilla
2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, applesauce, honey, and vanilla.  Stir in the carrot and zucchini.
In another bowl combine the flours, baking powder, baking soda, ginger, and cinnamon.  Whisk to blend together.  Stir in walnuts.
Add the flour mixture to the wet mixture. Stir until just combined. Spread batter into a lightly greased 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.

Recipe adapted from Real Mom Kitchen.

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