 | | Directions |
- Preheat the oven to 350°F.
- In a large mixing bowl combine the oil, honey, and beaten eggs; stir until well mixed.
- Add the zucchini, carrots, and vanilla; stir until evenly distributed.
- In a separate bowl combine the flour, brown sugar, baking powder, baking soda, ginger, nutmeg, and cinnamon.
- Pour these ingredients into the egg mixture; and then stir the combination until well mixed.
- Add the raisins and walnuts to the batter and stir until evenly distributed.
- Pour the batter into an ungreased 13x9x2 baking dish and spread out evenly. Place the bars in the oven and bake for approximately 25 minutes or until a toothpick poked in the center comes out clean.
- Remove from the oven and allow the bars to cool until just warm. Spread glazed topping over the top of the bars while the bars are still slightly warm.
- Spread the glaze topping over the bars as indicated below.
GLAZE TOPPING:
- Combine all the ingredients in a mixing bowl and whisk until the glaze is a consistency that can be drizzled.
- Drizzle the glaze over the warm bars; then spread it out so the bars are evenly coated.
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Prep Time: 1 hour
Cook Time: 25 minutes
Container: 13 x 9 x 2 baking pan
Servings: 24
|  | | Ingredients | | - | | 1/2 cup cooking oil |
| - | | 1/4 cup honey |
| - | | 2 eggs - slightly beaten |
| - | | 1 cup shredded zucchini |
| - | | 1 1/2 cups shredded carrots |
| - | | 1 teaspoon vanilla |
| - | | 1 1/2 cups flour |
| - | | 3/4 cup brown sugar |
| - | | 1 teaspoon baking powder |
| - | | 1/4 teaspoon baking soda |
| - | | 1/2 teaspoon ground ginger |
| - | | 1/2 teaspoon nutmeg |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 cup raisins |
| - | | 1/2 cup chopped walnuts |
| - | | GLAZE TOPPING: |
| - | | 1 cup powdered sugar |
| - | | 1/2 teaspoon butter - melted |
| - | | 1/2 teaspoon vanilla |
| - | | 2 tablespoons milk |
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