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By: The Working Girl’s Kitchen

With any recipe I find, I end up changing it slightly because I either don’t have all the ingredients on hand and/or because I want to make it a bit healthier. With some slight modifications, a recipe that is generally not considered healthy, can be made healthier.

Here, I chose to substitute white flour with 100% white whole wheat flour, which contains 4 grams of fiber per serving. Also, I used coconut oil instead of vegetable oil. I used natural turbinado sugar, which is less processed than brown sugar so that it retains its molasses. And I reduced the amount of sugar by including honey. Lastly, I used low fat cream cheese for the frosting, and spread it on each bar in moderation, instead of slathering a thick coat on the entire pan.

The zucchini and carrots added a nice texture to the dessert, and were a hit at a recent party.

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, blend with whisk attachment, eggs, sugar, oil, honey and vanilla.
  3. Fold in carrot and zucchini
  4. In another bowl, combine the flour, baking powder, ginger, cinnamon and baking soda. Mix until blended.
  5. Add flour mixture to the wet mixture slowly. Blend until combined.
  6. Spread batter into a 13×9 pan.
  7. Bake about 25 minutes. Cool completely in pan on a wire rack.
  8. Cut into bars, and individually dab some frosting onto each one.

Ingredients:

  • 3/4 cup turbinado sugar
  • 2 eggs
  • 1/2 cup coconut oil
  • 2 tsp vanilla
  • 1 1/4 cup shredded carrots
  • 1 1/4 cup shredded zucchini
  • 1/4 cup honey
  • 1 1/2 cups white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda

Frosting:

  • 1 pkg light cream cheese, softened
  • 1/2 cup unsalted butter
  • 1 pkg powered sugar
  • 1 tsp vanilla extract