Carrot and Zucchini Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3/4 cup white whole wheat flour3/4 cup all-purpose flour1 tsp baking powder1/2 tsp ground ginger1/4 tsp baking soda1/4 tsp salt1/2 cup refrigerated or frozen fat-free egg product, thawed1 1/2 cup shredded carrot1 medium zucchini, shredded (1 cup)2/3 cup lightly packed brown sugar1/4 cup Truvia1/2 cup raisins1/2 cup chopped walnuts1/3 cup canola oil1/4 cup unsweetened applesauce1/4 cup honey1 tsp vanilla1 8 oz. package 1/3 less-fat cream cheese (Neufchatel), softened1 cup powdered sugar
Preheat oven to 350. In a large bowl, combine flours, baking powder, ginger, baking soda, and salt. In another large bowl, stir together egg product, carrot, zucchini, brown sugar, Truvia, raisins, walnuts, oil, applesauce, honey and vanilla. Add carrot mixture to flour mixture, stirring just until combined. spread batter into an ungreased 13x9x2 baking pan.
Bake about 25 minute or until a toothpick inserted in the center comes out clean. Cool completely in pan on 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.
Serving Size: Makes 24 bars (13x9" pan)
Number of Servings: 24
Recipe submitted by SparkPeople user POUNDPUPPIES.
Bake about 25 minute or until a toothpick inserted in the center comes out clean. Cool completely in pan on 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.
Serving Size: Makes 24 bars (13x9" pan)
Number of Servings: 24
Recipe submitted by SparkPeople user POUNDPUPPIES.
Nutritional Info Amount Per Serving
- Calories: 160.7
- Total Fat: 7.0 g
- Cholesterol: 7.2 mg
- Sodium: 114.2 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 1.4 g
- Protein: 3.1 g
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