SKINNY CARROT AND ZUCCHINI BARS
83% less cholesterol • 45% less total fat than the original recipe. Unsweetened applesauce substitutes for part of the oil in these moist bars to cut the fat by nearly half.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. In a large bowl, combine flour, baking powder, ginger, baking soda, and salt. In another large bowl, stir together egg product, carrot, zucchini, brown sugar, raisins, walnuts, oil, applesauce, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
- Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
- For frosting: In a medium mixing bowl, beat cream cheese and powdered sugar with an electric mixer on medium speed until fluffy. Frost bars with frosting. Cut into bars.
Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 bar, Sodium 110 mg, Sugar 18 g, TransFat 0 g
CARROT AND ZUCCHINI BARS RECIPE - (4.6/5)
Provided by sulli5301
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees and lightly spray a 9×13 pan with nonstick spray. 2. In a large bowl, whisk together the eggs, brown sugar, oil, honey and vanilla until smooth. Switch to a rubber spatula and mix in the carrot, zucchini and pecans. Add all the dry ingredients and mix together just until they are incorporated. Pour into your greased pan and bake for 22-25 minutes, until the top springs back when lightly touched. Cool completely on a wire rack before frosting. 3. Prepare the frosting by beating together all the ingredients until well blended. You can frost the whole pan before cutting to make it easy, but I really like cutting the bars first and individually frosting each bar.
CARROT AND ZUCCHINI BARS
These are wonderful! After you bake them and put the topping on. Stick them in the frige let them get cold. Full of flavor and healthy!
Provided by Rachel Weyerman @Mennonite_Girl_
Categories Cakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. In large bowl combine flour, baking powder, ginger, and baking soda. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil, honey, and vanilla. Add carrot mixture to flour mixture, stirring just untill comvined. Spread batter in an ungreased 13x9x2" baking pan.
- Bake about 20min. or untill a toothpick inserted comes out clean. Cool in pan on a wire rack. Frost with citrus cream cheese frosting. Cut into bars.
- Citrus cream cheese frosting In a bowl beat one 8 oz package softened cream cheese and 1 cup powered sugar with an electric mixture on medium speed untill fluffy. Stir in 1tsp finely shredded lemon peal.
- Frost when cool. Cut into bars.
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Reviews 4Category DessertCuisine AmericanTotal Time 50 mins
- In a large bowl beat the sugar and oil together with an electric mixer. Add the eggs in and beat in. Add the shredded carrots and zucchini and mix in.
- Sift together the flour, baking soda, baking powder, salt, and cinnamon. Add to the wet ingredients and mix in until well blended. Add the chopped walnuts and fold in.
- Pour the batter into the prepared baking pan. Bake for 28 to 30 minutes. Remove from the oven and cool completely before frosting.
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