Carrot and Zucchini Bars With Citrus-Cream Cheese Frosting

A twist on both carrot cake and zucchini bread. Yummy! From Better Homes & Gardens, Aug. 2001.

• Ready In: 55 mins
• Yields: 36 bars

Ingredients

• 1 1⁄2 cups all-purpose flour
• 3⁄4 cup brown sugar, packed
• 1  teaspoon baking powder
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon baking soda
• 2  large eggs, lightly beaten
• 1 1⁄2 cups carrots, shredded
• 1  cup zucchini, shredded (~1 medium zucchini)
• 1⁄2 cup raisins (optional)
• 1⁄2 cup  chopped walnuts (optional)
• 1⁄2 cup  vegetable oil
• 1⁄4 cup honey
• 1  teaspoon vanilla

• Citrus-Cream Cheese Frosting

• 1 (8 ounce) package cream cheese, softened
• 1  cup powdered sugar, sifted
• 1  teaspoon lemons, zest of or 1  teaspoon orange zest

Directions

1. Preheat oven to 350°F.
2. In a large bowl, combine flour, brown sugar, baking powder, ginger and baking soda.
3. In another large bowl, combine eggs, carrot, zucchini, oil, honey, vanilla and walnuts and raisins, if used.
4. Add carrot mixture to flour mixture, stirring until just combined.
5. Spread batter into an ungreased 13x9-inch baking pan.
6. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in pan on a wire rack.
8. Frosting:in a medium mixing bowl, beat cream cheese with powdered sugar with an electric mixer on medium speed until fluffy.
9. Fold in lemon/orange zest.
10. Frost and store in the refrigerator.
11. Cut into bars to serve.