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Carrot and Zucchini Bars with Lemon Cream Cheese Frosting xxx :)

Monday, October 10, 2011

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.

P.S.  Fart Features Hubby thought it was a carrot slice, he had no idea it was also full of zucchini :)

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.


    1. Yowza, those bars look amazing! Your icing does look different, but just as yummy!

      No more desserts for me for a while, I am getting back on that healthy bandwagon! I have been eating a ridiculous amount every weekend for the past while. NO MORE!
      Except I just made apple crisp, so...once that is gone.

    2. hi i have frozen excess cream cheese icing before and used it for muffins or whatever about a month down the track, still tasted yum:)


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