| 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
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”