Zucchini-Carrot Bars

Zucchini-Carrot Bars

Blogger Brooke McLay from Cheeky Kitchen shares a favorite recipe. Zucchini is mixed with a carrot cake mix to make these tasty little dessert bars. Simple and so good!

Prep Time

30

Minutes

Total Time

1:50

Hr:Mins

Makes

60

About 60 bars

Bars
1
box Betty Crocker® SuperMoist® carrot cake mix
2
small zucchini, grated
1/2
cup butter, melted
3
tablespoons milk
2
eggs
Frosting
4
cups powdered sugar
1
oz cream cheese (from 3-oz package)
1
to 2 tablespoons milk
1
teaspoon vanilla
Garnish
1
pint (2 cups) fresh raspberries
Fresh mint leaves
  1. Heat oven to 350°F. Line bottom of 15x10x1-inch pan with parchment paper or spray with cooking spray. In large bowl, stir together bar ingredients until well mixed. Spread in pan.
  2. Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  3. In large bowl, beat together frosting ingredients with electric mixer on medium speed until smooth. If needed, add more milk to make a spreadable consistency. Spread over cooled bars. Cut into 2x1-inch bars. Garnish with raspberries and mint leaves. Store in refrigerator.
Makes About 60 bars
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Top it off! These dessert bars are just as delicious when topped with toasted coconut, sliced strawberries, or drizzled white chocolate.
Slice it right! Refrigerate your bars before slicing. This allows the cake and frosting to firm and allows you to make nice, clean cuts. Also helpful: try wetting a sharp knife slightly with water before running it through your cooled bars.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.