Zutaten für Zucchini Carrot Bars With Lemon Icing
- All Purpose Flour
- Brown Sugar
- ½ teaspoon baking powder
- Ginger
- 1 teaspoon baking soda
- 2 large eggs
- Carrots
- Zucchini
- Raisins
- Walnuts
- 1 cup vegetable oil
- Honey
- 1 teaspoon vanilla extract
- Cream Cheese
- 1 cup powdered sugar
- 2 tablespoons lemon juice
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Zubereitung von Zucchini Carrot Bars With Lemon Icing
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
- In a separate large bowl, combine 1 cup vegetable oil, 2 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract. Whisk until well combined.
- Add 2 cups grated zucchini and 1 cup grated carrots to the wet ingredients. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bars cool completely in the pan before frosting.
- **Lemon Icing:** In a medium bowl, whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon milk until smooth and creamy. Add more milk if needed to reach desired consistency.
- Frost the cooled bars with the lemon icing.
- Refrigerate for at least 30 minutes before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
55g
Fat
14g
Carbs
7g
