CARROT AND ZUCCHINI BARS

Carrot and Zucchini Bars

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

⅛ teaspoon salt

½ teaspoon cinnamon

½ teaspoon ginger

¾ cups sugar

2 eggs, slightly beaten

½ cup vegetable oil

1 cup shredded carrots (about 3 medium)

1 cup shredded zucchini (about 1 medium)

½ cup raisins

½ cup chopped walnuts

1 teaspoon vanilla

Method

1.              Preheat oven to 350°F.  In a large bowl combine flour, baking powder, baking soda, cinnamon, ginger, salt and sugar.

2.              Add beaten eggs, oil, carrots and zucchini.  Blend all together.

3.              Fold in raisins and walnuts.

4.              Spread in a 7 3/8” x 7 3/8” x 1 5/16” Square Cake Pan and mini loaf pan.

 Or Optional  13x9x2” baking pan.  Optional:  Sprinkle with sugar and chopped walnuts.

5.              Bake 25 to 30 minutes or until a cake tester tool comes out clean.

6.              Cool in pan on a wire rack.

7.              Optional:  Frost.

8.              Cut into bars.

Carrot and Zucchini Bars were prepared and baked by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

For all photos on Carrot and Zucchini Bars, please click on the photos to this post here at Facebook.

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