Monday, October 13, 2008
Carrot & Zucchini Bars (For Trish)
1 1/2 cups all-purpose flour
1 t baking powder
1/2 t ground ginger
1/4 t baking soda
2 eggs, slightly beaten
1 1/2 cups shredded carrot (about 3 medium)
1 c shredded zucchini (about 1 medium)
3/4 c packed brown sugar
1/2 c raisins
1/2 c cooking oil
1/4 c honey
1 t vanilla
Preheat oven 350 degrees. 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 in an ungreased 13x9x2 inch baking pan.
Bake about 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Frost. Cut into bars.
Cream Cheese Frosting: In a bowl beat one 8 oz package softened cream cheese and 1 copy powdered sugar with an electric mixer on medium speed until fluffy. Sitr in 1 teaspoon finely shredded lemon peel.
(Recipe from Better Homes and Gardens New Cookbook)