Tuesday, May 15, 2012

Carrot Zucchini Bars...the kids will never know!

My Grandaddy loves to garden! I love reaping the rewards of his garden each year. The summer is just getting started and we are already overrun with zucchini! Big ones, small ones, some as big as your head! (Did you like that Lion King reference? Huh, did ya?) Anyway, we love roasted zucchini the best but I'm needing to come up with some creative ways to use up all these zukes! 

(Enter Pinterest)

I love Pinterest! All those recipes, crafts and other things right at my fingertips! This is the result, my own take on Carrot Zucchini Bars!

Carrot Zucchini Bars aka Healthy Yellow Cake

2 eggs, slightly beaten
3 T. sugar
1/2 c. canola oil
3T. high fructose corn syrup or honey (I'm allergic to honey but wanted sweet and sticky so HFCS)
1 tsp. vanilla
1 1/2 c. carrots, shredded (I used the smallest blade on a hand grater)
1/2 c. zucchini, shredded (Again, smallest blade and I peeled and seeded to help conceal it in the cake)
1 1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. ginger
1/4 tsp. baking soda

Preheat oven to 350 degrees. Beat the 2 eggs for just a minute, add oil, honey/syrup, vanilla and sugar and beat again until well mixed. In separate bowl whisk together dry ingredients. Add to wet mixture along with shredded veggies. Batter will be thick! Pour batter into greased 8x9 glass baking dish. Bake for 20 minutes or until toothpick inserted in center comes out clean.

Lemon Cream  Cheese Frosting

1 block cream cheese, softened
1 c. powdered sugar
1/2 tsp. vanilla
2 T. lemon juice

Beat cream cheese until well blended, add vanilla and lemon juice. Slowly add powdered sugar until well blended. If too thick add 1 T. milk at a time until it reaches a good spreading consistency.

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