Zucchini Carrott Bars

 
I came across a recipe that has been in my binder a long time and decided to make it with a couple of adaptations.  I remember being surprised that this cake like bar cookie was so good and healthy too. Healthy too?  Yes, if you bake in a 9 x 13 pan and cut into 36 bars; it’s only about 120 calories per bar and for the diabetics out there about 16 g. carbs and no salt.

Zucchini Carrot bars 
with cream cheese icing
Preheat oven 350 F
In a large bowl combine:

• 1 1/2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. ground ginger
• 1/4 tsp. baking soda

In another large bowl combine:

• 3 carrots, shredded
• 1 medium zucchini, shredded
• 3/4 cup light brown sugar
• 1/2 cup dried cranberries (cran-raisins)
• 1/2 cup pecans, roughly chopped
• 2 eggs, slightly beaten
• 1/2 cup oil
• 1/4 cup honey
• 1 teaspoon vanilla

Add the carrot mixture to the dry ingredients and stir just until blended.  Spread the batter into an ungreased 9 x 13 baking dish.
Bake 25 minutes at 350 F.  Cool in the pan and frost with Citrus Cream Cheese Frosting.

 

Frosting:

Beat together

• 8 oz package cream cheese, softened
• 1 cup powdered sugar (although I liked it better a little sweeter so I added 2 cups powdered sugar-be aware this action adds calories & carbs)
• 1 teaspoon lemon zest

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