Zucchini-carrot-apple bars with caramel date glaze

Talk about sneaking vegetables in the window. This grab-‘n-go snack has zucchini and carrots, along with egg whites, wheat germ and other healthy ingredients.


Zucchini-carrot-apple bars
  • 9 ounces zucchini, shredded
  • 9 ounces apple, shredded
  • 12 ounces carrots, shredded
  • 3 ounces sugar
  • 3 ounces oats
  • 3 ounces wheat germ
  • 8 ounces egg whites
  • 6 ounces molasses
  • 4 ounces oil
  • 1 tablespoon vanilla
  • 6 ounces bread flour
  • 1/2 teaspoon. baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
Date glaze
  • 8 ounces date sugar
  • 4 ounces cream
  • 4 ounces butter


Zucchini-carrot-apple bars
  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 a 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)

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