Skinny Carrot And Zucchini Bars Food

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SKINNY CARROT AND ZUCCHINI BARS



Skinny Carrot and Zucchini Bars image

83% less cholesterol • 45% less total fat than the original recipe. Unsweetened applesauce substitutes for part of the oil in these moist bars to cut the fat by nearly half.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 17

1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup refrigerated or frozen fat-free egg product, thawed
1 1/2 cups shredded carrot
1 medium zucchini, shredded (1 cup)
3/4 cup packed brown sugar
1/2 cup raisins
1/2 cup chopped walnuts
1/3 cup canola oil
1/4 cup unsweetened applesauce
1/4 cup honey
1 teaspoon vanilla
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1 cup powdered sugar

Steps:

  • Preheat oven to 350°F. In a large bowl, combine flour, baking powder, ginger, baking soda, and salt. In another large bowl, stir together egg product, carrot, zucchini, brown sugar, raisins, walnuts, oil, applesauce, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
  • Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
  • For frosting: In a medium mixing bowl, beat cream cheese and powdered sugar with an electric mixer on medium speed until fluffy. Frost bars with frosting. Cut into bars.

Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 bar, Sodium 110 mg, Sugar 18 g, TransFat 0 g

EXTREMELY HEALTHY FIBER PACKED ZUCCHINI CARROT CRANBERRY BARS



Extremely Healthy Fiber Packed Zucchini Carrot Cranberry Bars image

This is a recipe I came up with myself after getting sick of on the run meals and I wanted to make something that would keep well during the day and energize me--while also giving me the fiber, veggies, and nutrition I need. A bar for quick snack to tide you over or even a few "bars" for a meal replacement. Obviously I like being healthy, so if you like the bread bar sweeter then use 3/4 cup of both brown and white sugar. This is good served warm with a slice of fat free cream cheese, cottage cheese, or even honey.

Provided by hellokitty

Categories     Bar Cookie

Time 57m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 17

1 extra large egg (or 2 egg whites)
1/2 cup brown sugar, tightly packed
1/2 cup sugar, tightly packed
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1 cup nonfat milk
1 tablespoon lemon juice (for the buttermilk)
2 cups zucchini, grated
1 cup carrot, grated
2 cups whole wheat flour
1 cup dried cranberries
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/8 teaspoon kosher salt
3 tablespoons natural-style chunky peanut butter
almonds (estimate according to how nutty you want it, you can even omit the peanut butter) or pecans, whatever you like (estimate according to how nutty you want it, you can even omit the peanut butter)
cinnamon-sugar mixture, for the top if desired. (1 tsp cinnamon and 1 tsp sugar, combined)

Steps:

  • Preheat the oven to 350 degrees F. Spray a cake pan (9x13) with nonstick cooking spray.
  • Mix together milk with lemon juice. Set aside for 5 minutes.
  • Beat egg well, then add brown sugar, sugar, oil and beat together again. Add in vanilla, zucchini, carrots, cranberries and the milk and lemon mixture. Mix together well.
  • Put the flour, cinnamon, baking soda, salt and nuts if you added any in another bowl. Mix them together.
  • Add the dry mixture with the wet mixture, mix together until just combined. Spoon the mixture into the oiled pan and sprinkle some cinnamon sugar mixture onto the top if desired.
  • Bake for about 35-40 minutes or until wooden stick inserted into the middle comes out clean and the bars are not sticky in the middle.
  • Turn off the oven but don't open the oven or take the pan out, just leave it in there for 5 minutes if you like the outside crispy. Don't overbake, they become really dry and hard.

Nutrition Facts : Calories 92.1, Fat 1.6, SaturatedFat 0.3, Cholesterol 8, Sodium 101.2, Carbohydrate 18, Fiber 1.6, Sugar 9.9, Protein 2.1

ZUCCHINI OAT CARROT BARS WITH BUTTER CREAM CHEESE FROSTING



Zucchini Oat Carrot Bars With Butter Cream Cheese Frosting image

My family enjoys these bars, I make them often with my garden zucchini in the fall season, the frosting makes a lot you can reduce to half if desired :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 25m

Yield 3 dozen

Number Of Ingredients 18

2 1/4 cups sugar
1 cup oil (not olive oil)
3 large eggs
2 cups flour
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons vanilla
2 cups shredded zucchini, unpeeled
1 small carrot, shredded
3/4 cup rolled oats
1 cup chopped walnuts
1 cup butter, softened
1 1/2 teaspoons almond extract
3 teaspoons vanilla
5 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened

Steps:

  • Set oven to 350 degrees.
  • Grease a 15 x 10-inch jelly roll pan or cookie sheet, and line with parchment paper.
  • In a large bowl, beat the eggs oil, vanilla and sugar until smooth (about 2 minutes).
  • Sift together flour, cinnamon, salt baking powder, baking soda.
  • Add the flour mixture into the oil/egg mixture and blend well to combine (about 2 minutes).
  • Fold in zucchini, carrots, oats and nuts; blend well to combine.
  • Transfer to prepared pan.
  • Bake for about 22-25 minutes.
  • To make frosting: Mix/beat all ingredients together until smooth, adding more confectioners sugar to achieve desired consistancy to spread.
  • Spread on cooled cake.
  • Cut into bars.

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