Sunday, August 25, 2013

Carrot-Zucchini Bars with Cream Cheese Frosting

Carrot-Zucchini Bars with Cream Cheese Frosting
    I don't know about you but I love zucchini! I love grilling it and using it in breads and cakes. Now I have a recipe for bars. This is quickly going to become one of my families favorites. It's right up there with my Banana Bar recipe.

     These bars are very moist, almost cake like. In fact when my husband saw the bars he quickly got himself some and came to me saying, "How come you didn't tell me we had carrot cake?" I quickly told him it was Carrot-Zucchini bars. As he gobbled down his bar he told me he couldn't taste any zucchini in it. Ha, Ha! That's the whole idea. Something that tastes good and has some goodness in it.

     I do think, however, that the next time I make these bars I'm going to double the recipe and make it in my 10.5 x 15.5 pan. Because seriously, there is only half a pan left of bars and it's been less than 24 hours since I made them. Besides I used about half a zucchini to make these and if I doubled it the whole zucchini could be used.

Carrot-Zucchini Bars with Cream Cheese Frosting
1 1/2 C all purpose flour
1 t baking powder
1/2 t cinnamon
1/4 t baking soda
3/4 C brown sugar
1/2 C vegetable oil
1/4 C light corn syrup
2 eggs
1 t vanilla extract
1 1/2 C shredded carrots
1 C shredded zucchini

8 oz cream cheese, softened
1 C powdered sugar
1/2 t vanilla extract

Preheat the oven to 350 degrees. In a medium bowl whisk together the flour, baking powder, cinnamon, and soda; set aside.
In a large bowl mix together brown sugar, oil, corn syrup, eggs and vanilla extract. Add the flour mixture and blend well. Add the carrots and zucchini and mix well.
Spread the batter into an ungreased 9x13 pan. Bake for 25 minutes or until a toothpick comes out clean. Place pan on a wire rack to cool.
Using an electric mixer to beat the cream cheese, powdered sugar and vanilla extract on medium speed until creamy. Spread evenly over the cooled bars.
Store bars in an airtight container at room temperature or in the refrigerator for up to 3 days.

(Recipe adapted from Brown Eyed Baker)

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