If you want to use this as dessert, go ahead and use the frosting. Without, though, it's a great breakfast bar or after-school snack. Drain your shredded veggies and squeeze out the extra moisture. If you're not into walnuts, or don't have any on hand, go ahead and use any other nut, flax seeds or even grape nuts. Just fyi - you can use any other grated fruit or veg, included apples or pears. Just aim to have the same amount of shredded goodies to mix in.
Ingredients
1 ½ cups all-purpose flour (I used 1 c white wheat 1/2 cup all-purpose; you can use whole wheat, too)
1 teaspoon baking powder
½ teaspoon ground ginger
¼ teaspoon baking soda
2 eggs, slightly beaten
1 ½ cups shredded carrot
1 cup shredded zucchini
½ cup packed brown sugar
½ cup golden raisins (optional, or use whatever dried fruit you like)
½ cup cooking oil
¼ cup honey
1 teaspoon vanilla
⅓ cup walnuts, chopped
Citrus-Cream Cheese Frosting
1 8 ounce package cream cheese, softened
1 cup powdered sugar
1 teaspoon finely shredded lemon peel or orange peel (optional)
Directions
Preheat oven to 350 degrees F. In a large bowl combine flour, baking powder, ginger, and baking soda. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, oil, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan. Sprinkle chopped nuts on top.Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Frost with Citrus-Cream Cheese Frosting. Cut into bars.
Makes 36 bars.
For frosting: In a medium mixing bowl beat cream cheese and powdered sugar with an electric mixer on medium speed until fluffy. If desired, stir in lemon or orange peel.
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