SKINNY CARROT AND ZUCCHINI BARS
83% less cholesterol • 45% less total fat than the original recipe. Unsweetened applesauce substitutes for part of the oil in these moist bars to cut the fat by nearly half.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. In a large bowl, combine flour, baking powder, ginger, baking soda, and salt. In another large bowl, stir together egg product, carrot, zucchini, brown sugar, raisins, walnuts, oil, applesauce, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
- Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a 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.
Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 bar, Sodium 110 mg, Sugar 18 g, TransFat 0 g
ZUCCHINI-CARROT BARS
We added grated zucchini to Betty Crocker™ Super Moist™ carrot cake mix to create these tasty dessert bars frosted with made-from-scratch cream cheese icing.
Provided by By Brooke Lark
Categories Dessert
Time 1h50m
Yield 60
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line bottom of 15x10x1-inch pan with parchment paper or spray with cooking spray. In large bowl, stir together bar ingredients until well mixed. Spread in pan.
- Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In large bowl, beat together frosting ingredients with electric mixer on medium speed until smooth. If needed, add more milk to make a spreadable consistency. Spread over cooled bars. Cut into 2x1-inch bars. Garnish with raspberries and mint leaves. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
ZUCCHINI CARROT BREAD
A delicious light version of a classic quick bread. It is so moist and rich you would never guess it didn't have all the oil of the original version.
Provided by saranade60
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 39.7 g, Cholesterol 34.9 mg, Fat 1.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 257.7 mg, Sugar 20.9 g
ZUCCHINI BARS
This snack cake is so delicious that my family can eat the entire batch in one day! Very easy and moist.
Provided by AMISPKRIS
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
- To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until smooth. Spread over warm cake. Allow cake to cool completely before cutting into bars.
Nutrition Facts : Calories 590.1 calories, Carbohydrate 77.9 g, Cholesterol 54.3 mg, Fat 29.7 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 6.1 g, Sodium 540 mg, Sugar 58.5 g
CARROT AND ZUCCHINI BARS RECIPE - (4.6/5)
Provided by sulli5301
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees and lightly spray a 9×13 pan with nonstick spray. 2. In a large bowl, whisk together the eggs, brown sugar, oil, honey and vanilla until smooth. Switch to a rubber spatula and mix in the carrot, zucchini and pecans. Add all the dry ingredients and mix together just until they are incorporated. Pour into your greased pan and bake for 22-25 minutes, until the top springs back when lightly touched. Cool completely on a wire rack before frosting. 3. Prepare the frosting by beating together all the ingredients until well blended. You can frost the whole pan before cutting to make it easy, but I really like cutting the bars first and individually frosting each bar.
CARROT ZUCCHINI BARS WITH LEMON CREAM CHEESE FROSTING
Getting the kids to eat their veggies has never been so easy! Personally, I like to make them without the walnuts, but I'm sure it's just as good with them in!
Provided by LibraChick93093
Categories Dessert
Time 45m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don't worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts.
- In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
- Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into a greased 13x9 inch baking pan.
- Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
- Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.
ZUCCHINI OAT CARROT BARS WITH BUTTER CREAM CHEESE FROSTING
My family enjoys these bars, I make them often with my garden zucchini in the fall season, the frosting makes a lot you can reduce to half if desired :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 3 dozen
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees.
- Grease a 15 x 10-inch jelly roll pan or cookie sheet, and line with parchment paper.
- In a large bowl, beat the eggs oil, vanilla and sugar until smooth (about 2 minutes).
- Sift together flour, cinnamon, salt baking powder, baking soda.
- Add the flour mixture into the oil/egg mixture and blend well to combine (about 2 minutes).
- Fold in zucchini, carrots, oats and nuts; blend well to combine.
- Transfer to prepared pan.
- Bake for about 22-25 minutes.
- To make frosting: Mix/beat all ingredients together until smooth, adding more confectioners sugar to achieve desired consistancy to spread.
- Spread on cooled cake.
- Cut into bars.
ZUCCHINI CARROT BARS
Number Of Ingredients 17
Steps:
- 1. Combine flour, soda, salt and spices. Set aside.2. In large mixing bowl, beat together brown sugar, margarine, egg whites and vanilla until smooth. Stir in zucchini, carrots and KELLOGG'S Raisin Bran cereal. Add dry ingredients mix thoroughly. Spread evenly into 13 x 9 x 2-inch baking pan coated with cooking spray.3. Bake at 350°F for 30 minutes or until golden brown. Let cool in pan on wire rack for 15 minutes.4. To make Lemon Glaze, combine margarine, powdered sugar and lemon juice until smooth. Spread evenly over warm bars. Cool completely before serving. Cut into bars. Cover and store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
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