Here’s a different way to get vegetables into your picky eater…make it look like cake! This week’s recipe is GFCF Carrot Zucchini Bars and it is adapted from a recipe in Better Homes & Gardens: New Cookbook 14th Edition. There isn’t too much sugar in these, although they have a pleasant sweet taste to them. The original recipe does call for a cream cheese-style frosting, but as you can see in the photo – I opted not to do that. My son did spot the evidence of vegetables in them immediately, and refused to try them. (I guess this is where the frosting might have been helpful to mask the veggies!) However, my husband and I tried them and thought they were very tasty. My husband provided the rating for this recipe; he gives it 12 Thumbs Up!
Gluten-Free, Casein-Free Carrot Zucchini Bars (Husband Rating = 12 Thumbs Up)
1 1/2 cups gluten-free all-purpose flour
1/2 tsp xantham gum
1 tsp gluten-free baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
2 eggs, slightly beaten
1 1/2 cups shredded carrot (about 3 medium)
1 cup shredded zucchini (about 1 medium)
3/4 cup organic brown sugar
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
Preheat oven to 350 degrees. Combine flour, baking powder, ginger, and baking soda in large mixing bowl.
Add eggs, carrot, zucchini, brown sugar, walnuts, raisins, oil, honey, and vanilla. Mix until combined thoroughly.
Spread batter into an ungreased 13x9x2 inch baking pan.
Bake for about 25 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack. Cut into squares and serve.
Yield = 24-36 bars, depending on size