| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
All newly t, Dessert |
36 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 |
c |
Oil |
| 3 |
|
Eggs |
| 2 |
c |
Flour |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Vanilla |
| 2 |
c |
Shredded; ungrated zucchini |
| 1 |
sm |
Carrot; shredded |
| 3/4 |
c |
Rolled oats |
| 1 |
c |
Chopped walnuts |
| 1/2 |
c |
Soft butter |
| 1/4 |
ts |
Almond extract |
| 2 |
ts |
Vanilla |
| 2 1/2 |
c |
Confectioners' sugar |
| 1 |
pk |
(3 oz.) creamed cheese; softened |
INSTRUCTIONS
BARS
FROSTING
Beat together sugar, oil and eggs in large bowl or in food processor. Beat
in flour, cinnamon, salt, baking soda and powder and vanilla. Beat 1-2
minutes until well mixed. Fold in zucchini, carrot, oats, and nuts; mix
well. Pour into 15x10 x1 inch pan (jelly roll pan or cookie sheet with
sides). Bake at 350 for 15-20 minutes. Make frosting by beating all
ingredients together until smooth. Set aside. Cool bars; frost. Cut into
bars. Yield 3 dozen.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #682 by L979@aol.com
on Jul 21, 1997
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