Sunday, 1 September 2013

Carrot Zucchini Bars with Lemon Cream Cheese Frosting.

I found a new website that has some great recipes called My Kitchen Escapades. Since I have harvested exactly TWO zucchinis from my front flower bed. (who says you can't give them away they are so plentiful?), it was fun actually baking with something I grew in the City. These bars turned out great, so moist and you can never go wrong with cream cheese frosting.

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

2 eggs
3/4 cup brown sugar
1/2 cup cooking oil
1/4 cup honey
 1 tsp vanilla
1 1/2 cup shredded carrot
1 cup shredded zucchini
1/2 cup pecans (optional)
1 1/2 cups flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt

1 Tbsp butter
1 block of cream cheese (250g)
1 cup icing sugar
zest of one lemon

Whisk together eggs, sugar, oil, honey and vanilla. Mix in carrots and zucchini and pecans if using.
Add dry ingredients and mix until incorporated. Lightly spray a 9 x 13 pan and bake at 350F for 22 - 25 minutes or until top springs back.
Cool completely and frost.