Carrot And Zucchini Bars
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Eggs||2 , slightly beaten|
|Shredded carrot||1 1⁄2 Cup (24 tbs)|
|Zucchini||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Citrus cream cheese frosting||1 (1 recipe)|
In large mixing bowl combine flour, brown sugar, baking powder, ginger and baking soda.
In another large mixing bowl stir together eggs, carrot, zucchini, raisins, chopped walnuts, vegetable oil, honey and vanilla.
Add carrot mixture to dry ingredients, stirring just until combined.
Spread batter in ungreased 13x9-inch baking pan.
Bake in preheated 325°F convection oven on rack #2 or #3 offset for 18 to 20 minutes (or bake in preheated 350°F radiant bake oven 23 to 25 minutes) or until wooden toothpick inserted in center comes out clean.
Cool on wire rack.
Frost with Citrus Cream Cheese Frosting.
Dust with ground walnuts, if desired.
To store, cover and chill.
Cut into bars.