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Have you made Carrot And Zucchini Bars With Citrus Icing?
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 36 - Change
Nutritional Facts
Servings Per Recipe: 36

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot And Zucchini Bars With Citrus Icing

Recipe Tags: Bar Recipes

Date Added: January 04, 2014


1 1/2 Cups All-Purpose Flour 1 1/2 Cups All-purpose flour sifted
3/4 Cup Brown Sugar 3/4 Cup Brown sugar heaping
1 Teaspoon Baking Powder 1 Teaspoon Baking powder plus
1/2 Teaspoon Ginger 1/2 Teaspoon Ginger fresh, put thru garlic press (or grated)
1/4 Teaspoon Baking Soda 1/4 Teaspoon Baking soda level - dissol ved in milk
2 Unit Eggs 2 Unit Eggs slightly beaten
1 1/2 Cups Carrots 1 1/2 Cups Shredded carrot
1 Cup Zucchini 1 Cup Shredded unpeeled zucchini
1/2 Cup Raisin 1/2 Cup Raisins soaked for an hour in:
1/2 Cup Walnut 1/2 Cup Chopped walnuts
1/2 Cup Vegetable Oil 1/2 Cup Vegetable oil *
1/4 Cup Honey 1/4 Cup Honey (45 ml)
1 Teaspoon Vanilla 1 Teaspoon Vanilla grated lemon zest or orange zest
1 Teaspoon Butter 1 Teaspoon Butter flavor
8 Ounces Cream Cheese 8 Ounces Reduced calorie cream cheese
1/2 Cup Confectionery Sugar 1/2 Cup Confectionery Sugar or amount necessary to make stiff enough to handle
2 Tablespoons Orange Juice 2 Tablespoons Orange juice chilled
1/2 Teaspoon Lemon 1/2 Teaspoon Lemon extract
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1. In large mixing bowl, combine first 5 ingredients; mix well and set aside.

2. In another large bowl combine remaining ingredients, except icing; mix well.

3. Add carrot mixture to flour mixture, stirring junt until combined.

4. Spread batter in a lightly greased 13 x 9 inch baking dish.

5. Bake at 350 degrees for 25 min or until bars test done.

6. Place on wire rack and cool completely. Frost with icing.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Tree Nuts, Butter, Gluten, Cheese, Walnuts, Natural Sweeteners, Fructose Malabsorption, Oranges, Citric Acid allergies.
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