These were such a different kind of breakfast bar, that I was so happy to try out this recipe that I came across. It wasn't a muffin, it wasn't too sweet and it was just perfect for something new and different and the added bonus, WE LOVED THEM. But, better than that, I loved that they could be pre-made and frozen to be enjoyed any day of the week. (I just ate my last one this week, that was a sad day... I guess it's already time to make another batch)
Carrot and Zucchini Bars with Lemon Cream Cheese Frosting
recipe found at Real Mom Kitchen; originally from Better Homes and Garden
2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
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 an ungreased 13x9x2-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.
Lemon Cream Cheese Frosting
1 (8 oz) pkg reduced fat cream cheese
1 cup powdered sugar
1-1/2 tsp lemon zest
Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the frosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.