Zucchini Oat Carrot Bars With Butter Cream Cheese Frosting
- Ready In:
- 25mins
- Ingredients:
- 18
- Yields:
-
3 dozen
ingredients
- 2 1⁄4 cups sugar
- 1 cup oil (not olive oil)
- 3 large eggs
- 2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 2 teaspoons vanilla
- 2 cups shredded zucchini, unpeeled
- 1 small carrot, shredded
- 3⁄4 cup rolled oats
- 1 cup chopped walnuts
-
FROSTING
- 1 cup butter, softened
- 1 1⁄2 teaspoons almond extract
- 3 teaspoons vanilla
- 5 cups confectioners' sugar
- 1 (8 ounce) package cream cheese, softened
directions
- 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.
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Reviews
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I found this recipe while searching for a way to hide veggies from my 6 yr old. I made a few revisions just to lower the calories a bit. I reduced the sugar to 2 cups and used sugar/splenda blend. I also reduced the oil to 1/2 cup and added 1/2 cup unsweetened applesauce. Next time I may try increasing the oats and decrease the flour a bit. I thought they were very good and the kids ate it without the frosting!
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Let me start by saying that I had my reservations... The batter going into the oven is less than appetizing looking. Then, I baked it for 15 minutes and it was still batter. I added another 5 minutes and still it wasn't done. It took about 25 minutes for it to come out. Then, the frosting recipe makes way too much. The frosting was too thick on the bars and overwhelmed the flavor. Having said all that, I took these into work for a co-worker's birthday and they flew out of the pan. They were moist and delicious. I agree with the other reviewer... halve the recipe for the frosting. It was delicious but too much. I am still giving it 5 stars since all of my co-workers would slap me silly if I gave it anything less! ;)
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Amazingly good! These are a cross between two of everyone's favorite baked goods: carrot cake and zucchini bread. I made these in a 9x13 pan and increased the baking time a little as I did not have a 10x15 one and these turned out great...almost like brownies in consistency. I made all of the icing as the recipe called for but I will halve it when I make it again-it made lots of cream cheese icing, maybe almost too much. The almond extract tastes great in the cream cheese icing-a nice complement to the flavor. These are wonderful, kinda like little carrot cakes on the go and a good way to fool yourself into thinking that since you're eating veggies, you're being health conscious!!!!