Best 3 Skinny Carrot And Zucchini Bars Recipes
Indulge in a delightful culinary journey with our Skinny Carrot and Zucchini Bars, a symphony of flavors that caters to health-conscious individuals and dessert enthusiasts alike. These delectable bars are not just a treat for the taste buds but also a testament to wholesome indulgence. Crafted with a blend of grated carrots, zucchini, and a hint of sweetness from honey, these bars offer a guilt-free indulgence that nourishes your body and soul. Additionally, our collection features an array of tantalizing variations, each with its unique charm. From the classic Carrot Cake Bars, reminiscent of your favorite bakery treat, to the zesty Lemon Zucchini Bars, bursting with citrusy goodness, our recipes promise an explosion of flavors that will leave you craving more. Embark on this culinary adventure and discover the perfect balance between indulgence and well-being with our Skinny Carrot and Zucchini Bars.
Let's cook with our recipes!
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
CARROT AND ZUCCHINI BARS
These are wonderful! After you bake them and put the topping on. Stick them in the frige let them get cold. Full of flavor and healthy!
Provided by Rachel Weyerman @Mennonite_Girl_
Categories Cakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. In large bowl combine flour, baking powder, ginger, and baking soda. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil, honey, and vanilla. Add carrot mixture to flour mixture, stirring just untill comvined. Spread batter in an ungreased 13x9x2" baking pan.
- Bake about 20min. or untill a toothpick inserted comes out clean. Cool in pan on a wire rack. Frost with citrus cream cheese frosting. Cut into bars.
- Citrus cream cheese frosting In a bowl beat one 8 oz package softened cream cheese and 1 cup powered sugar with an electric mixture on medium speed untill fluffy. Stir in 1tsp finely shredded lemon peal.
- Frost when cool. Cut into bars.
GRANDMA'S CARROT ZUCCHINI BARS
Grandma discovered how easy it was to grown zucchini and went on a search for ways to use them. Here is one of my favorite recipes of hers from the early 1980's.
Provided by Kathie Carr
Categories Cookies
Time 40m
Number Of Ingredients 17
Steps:
- 1. BARS: Preheat oven to 350 degrees. In one bowl stir together flour, brown sugar, baking powder, ginger, and baking soda. Set aside. In another bowl mix eggs, carrot, zucchini,raisins, walnuts, oil, honey, and vanilla. Stir together flour mixture and egg/carrot mixture. Spread batter in an ungreased 9 by 13 inch pan.
- 2. Bake for 25 minutes or until toothpick inserted in center of mixture comes out clean. Remove from oven and cool completely. When completely cool frost with cream cheese frosting. Garnish with chopped nuts if desired.
- 3. CREAM CHEESE FROSTING: Beat ingredients together in using a mixer. When well combined and fluffy spread on bars. Store any leftovers in refrigerator.
Tips:
- Use a food processor or blender to quickly and easily shred the carrots and zucchini. This will save you time and effort, and it will also ensure that the vegetables are evenly shredded.
- Be sure to squeeze out any excess moisture from the shredded vegetables before adding them to the batter. This will help to prevent the bars from being too wet and soggy.
- Use a non-stick baking pan to prevent the bars from sticking. You can also grease and flour the pan if you don't have a non-stick pan.
- Bake the bars until they are golden brown and a toothpick inserted into the center comes out clean. This will ensure that the bars are cooked through.
- Let the bars cool completely before cutting them into squares. This will help to prevent them from crumbling.
- Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the bars for up to 2 months.
Conclusion:
These skinny carrot and zucchini bars are a delicious and healthy snack or breakfast option. They are packed with vegetables, and they are also low in calories and fat. The bars are also easy to make, and they can be stored in the refrigerator or freezer for later. So next time you are looking for a healthy snack, give these carrot and zucchini bars a try!
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