| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
ts |
Cloves |
| 1 |
c |
Firmly packed brown sugar |
| 1/4 |
c |
Margarine |
| 3 |
|
Egg whites |
| 1 |
ts |
Vanilla |
| 1 |
c |
Shredded zucchini |
| 1/2 |
c |
Shredded carrots |
| 2 |
c |
Kellogg's raisin bran® cereal; crushed |
| 2 |
|
Tablspoons margarine; melted |
|
|
Vegetable cooking spray |
| 1 |
c |
Confectioners' sugar |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
LEMON GLAZE
1.Combine flour, soda, salt and spices. Set aside.
2.In large mixing bowl beat together brown sugar, margarine, egg whites and
vanilla until smooth. Stir in zucchini, carrots and cereal. Add dry
ingredients: mix thoroughly. Spread evenly into 13 x 9 x 2-inch baking pan
coated with cooking spray.
3.Bake at 350°F about 30 minutes or until golden brown. Let cool in pan on
wire rack for 15 minutes.
4.To make lemon glaze, combine confectioners' sugar and lemon juice until
smooth. Spread evenly over warm bars. Cool completely before serving. Cut
into bars. Cover and store in refrigerator.
YIELD: 24 bars, 2 1/4 x 1 1/2-inches each
Recipe by: Kellogs® Recipe by 1996 Mars, Incorporated
Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 03, 1998
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