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.
- Preheat oven to 350 degrees.
- In a large bowl, blend with whisk attachment, eggs, sugar, oil, honey and vanilla.
- Fold in carrot and zucchini
- In another bowl, combine the flour, baking powder, ginger, cinnamon and baking soda. Mix until blended.
- Add flour mixture to the wet mixture slowly. Blend until combined.
- Spread batter into a 13×9 pan.
- Bake about 25 minutes. Cool completely in pan on a wire rack.
- Cut into bars, and individually dab some frosting onto each one.
- 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
- 1 pkg light cream cheese, softened
- 1/2 cup unsalted butter
- 1 pkg powered sugar
- 1 tsp vanilla extract