|photo from Real Mom Kitchen - my frosting looked.....a little different|
I found this recipe on Pinterest and was really excited to make it. I love carrots, I love zucchini, I love cream cheese frosting and I love anything lemon! So, when I found this recipe I just had to make it. The recipe is from Real Mom Kitchen which is a wonderful food blog. There is even a special place just for zucchini recipes (sorry, a little excited here, but zucchini would have to be my all time favourite vegetable).
The best thing about the recipe was that I actually received a compliment from the hubster "this is the best thing you have ever made." Not a bad compliment if I do say so myself. Normally I hear "what slop are we eating tonight?" so to hear BEST EVER was very exhilarating for me. Just so we are clear, this wasn't his main meal, I did serve him some sort of slop that I can't remember before his best ever dessert.
What you will need :
- 2 eggs, slightly beaten
- 3/4 cup packed brown sugar
- 1/2 cup canola oil - I used olive oil (only oil I had)
- 1/4 cup honey - I used golden syrup (don't like honey)
- 1 tsp vanilla
- 1 1/2 cups shredded carrot
- 1 cup shredded zucchini
- 1/2 cup chopped walnuts
- 1 1/2 cups plain flour
- 1 tsp baking powder
- 1/2 tsp ground ginger - I didn't add ginger (don't like it)
- 1/4 tsp baking soda
Lemon Cream Cheese Frosting
- 225g reduced fat cream cheese
- 1 cup icing sugar
- 1 1/2 tsp lemon zest
I think next time I will only do half of the frosting. I had heaps left over and sadly, had to throw it out.
Preheat oven to 350 degrees F. Not sure what that is in C, but I have a weird oven and just use 150C all the time.
In a large bowl, whisk : eggs, sugar, oil, honey (syrup) and vanilla
Fold in : carrot, zucchini and walnuts
Dirtying another smaller bowl, combine :
flour, baking powder, ginger and baking soda
|**whisk to blend together - no sifter needed**|
Add flour mixture to the wet mixture and stir until just combined
(2 separate shots here, cause I'm all arty-farty and all)
Spread batter into an ungreased baking pan - 13 x 9 x 2 inch (I just used whatever pan I had of similar size) and, wait for it, put it in the oven
|another awarding winning photo while in the oven|
Bake for about 25 mins or until a skewer inserted in the center comes out clean. Cool completely in the pan on a wire rack. Once cooled, prepare the frosting.
In another bowl mix, beat, thrash, punch, or kneed (whichever method you prefer) the frosting ingredients. I used an electric mixer and it did the beating for me.
Lastly, spread or pipe the frosting over the cooled bars.
|I told you my frosting looked a little different|
The white stuff on top of my frosting isn't some sort of white mould, it's just a little extra icing sugar. It really isn't necessary and it disappeared into the frosting anyway - won't be doing that again.
The recipe says that it makes 36 bars - I cut mine up into 36 pieces and they were tiny bite sized pieces worth 3 Pro Points each or 2 Pro Points each without icing. I think I will add it up again cause 3 points for a tiny bite seems a little much.
The bars were delicious and they also freeze really well. I put over half of it into an airtight container and straight into the freezer. They defrosted nicely and were still really fresh and moist.