Zucchini Oat Carrot Bars With Butter Cream Cheese Frosting Recipes

CARROT ZUCCHINI BARS WITH LEMON CREAM CHEESE FROSTING

Carrot Zucchini Bars With Lemon Cream Cheese Frosting image

Getting the kids to eat their veggies has never been so easy! Personally, I like to make them without the walnuts, but I'm sure it's just as good with them in!

Provided by LibraChick93093

Categories Dessert

Time 45m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 15

Ingredients

2 eggs
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cups shredded carrots
1 cup shredded zucchini
1/2 cup chopped walnuts (optional)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1 (8 ounce) package cream cheese
1 cup powdered sugar
1 1/2 teaspoons lemon zest

Steps:

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 a greased 13x9 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.

ZUCCHINI OAT CARROT BARS WITH BUTTER CREAM CHEESE FROSTING

Zucchini Oat Carrot Bars With Butter Cream Cheese Frosting image

My family enjoys these bars, I make them often with my garden zucchini in the fall season, the frosting makes a lot you can reduce to half if desired :)

Provided by Kittencalrecipezazz

Categories Dessert

Time 25m

Yield 3 dozen

Number Of Ingredients 18

Ingredients

2 1/4 cups sugar
1 cup oil (not olive oil)
3 large eggs
2 cups flour
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons vanilla
2 cups shredded zucchini, unpeeled
1 small carrot, shredded
3/4 cup rolled oats
1 cup chopped walnuts
1 cup butter, softened
1 1/2 teaspoons almond extract
3 teaspoons vanilla
5 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened

Steps:

Set oven to 350 degrees.
Grease a 15 x 10-inch jelly roll pan or cookie sheet, and line with parchment paper.
In a large bowl, beat the eggs oil, vanilla and sugar until smooth (about 2 minutes).
Sift together flour, cinnamon, salt baking powder, baking soda.
Add the flour mixture into the oil/egg mixture and blend well to combine (about 2 minutes).
Fold in zucchini, carrots, oats and nuts; blend well to combine.
Transfer to prepared pan.
Bake for about 22-25 minutes.
To make frosting: Mix/beat all ingredients together until smooth, adding more confectioners sugar to achieve desired consistancy to spread.
Spread on cooled cake.
Cut into bars.

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