Ooooh I do believe I have found a new go-to sweet. This is so delicious. It is sweet, moist, tasty and it has vegetables in it so it is reasonably healthy! I love finding new ways to use those zucchinis. I love our homegrown zucchinis, did you know?
The ginger and honey flavour of these is so tasty and not overpowering. The carrot and zucchini and oil give these bars a moistness that is divine, and a sweetness also.
Carrot and zucchini muffin bars
2 eggs, beaten
3/4 cup brown sugar
1/3 cup vegetable oil
1/4 cup honey
1 tsp vanilla
2 grated carrots
2 grated zucchinis
1 1/2 cups self raising flour
1 tsp baking powder
1/2 tsp ground ginger
1/2 tsp baking soda
:: preheat oven to 180 degrees C and line a lamington dish with baking paper
:: mix the sugar with the eggs, honey, oil and vanilla
:: add the carrot and zucchini to the egg mixture
:: sift the flour, ginger and baking soda into the wet ingredients
:: mix ingredients – do not over mix
:: place mixture into the baking dish and bake for 20-25 minutes (it is ready when an inserted skewer comes out clean)
:: allow slice to cool in the dish for 10 minutes, then invert it onto a wire tray (be careful though, the slice is moist and fragile) and allow it to cool completely
:: once cooled, you can cut it into slices – I cut mine into 20 bars but you could cut squares or bars of your own choosing – or you could be super creative and use cookie cutters to create fancy flower shapes
This recipe is adapted from here, where the bars are iced with a delicious lemon cream cheese icing. Yum!