Ingredients

• 9 oz. zucchini, shredded
• 9 oz. apple, shredded
• 12 oz. carrots, shredded
• 3 oz. sugar
• 3 oz. oats
• 3 oz. wheat germ
• 8 oz. egg whites
• 6 oz. molasses
• 4 oz. oil
• 1 Tbsp. vanilla
• 6 oz. bread flour
• ½ tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 Tbsp. cinnamon

Date glaze

• 8 oz. date sugar
• 4 oz. cream
• 4 oz. butter

Directions

1. In a large bowl, combine all shredded ingredients-carrots, apples and zucchini-with sugar, wheat germ and oats. Allow to stand for 10 minutes-the sugar will draw liquid from the zucchini and carrots, which will be absorbed by the wheat germ and oats.
2. Combine egg whites, molasses and oil using a whisk.
3. Sift together flour, cinnamon, baking powder, baking soda and salt.
4. Add flour mixture to shredded carrots mixture, stirring until thoroughly blended.
5. Add egg white-molasses-vanilla mixture, stirring until thoroughly blended.
6. Pour into parchment paper-lined half-sheet pan (12 x 18).
7. Bake at 375 degrees for 20-25 minutes, until completely set in the middle.

Date glaze

1. Combine date sugar, butter and cream in saucepan and bring to a boil.
2. Cook gently for about two minutes.
3. Cover with plastic wrap and chill thoroughly.
4. Spread onto carrot bars using a frosting spatula with a decorative swirled pattern.

Yield: ½ sheet pan, (24 servings)