Monday, October 8, 2018

Carrot And Zucchini Bars


Carrot And Zucchini Bars

Carrot And Zucchini Bars

Carrot And Zucchini Bars

Carrot And Zucchini Bars

Carrot and Zucchini Bars


1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ginger
¾ cups sugar
2 eggs, slightly beaten
½ cup vegetable oil
1 cup shredded carrots (about 3 medium)
1 cup shredded zucchini (about 1 medium)
½ cup raisins
1 teaspoon vanilla


1.              Preheat oven to 350°F.  In a large bowl combine flour, baking powder, baking soda, cinnamon, ginger, salt and sugar.
2.              Add beaten eggs, oil, carrots and zucchini.  Blend all together.
3.              Fold in raisins and walnuts.
4.              Spread in a 7 3/8” x 7 3/8” x 1 5/16” Square Cake Pan and mini loaf pan.
 Or Optional  13x9x2” baking pan.  Optional:  Sprinkle with sugar and chopped walnuts.
5.              Bake 25 to 30 minutes or until a cake tester tool comes out clean.
6.              Cool in pan on a wire rack.
7.              Optional:  Frost.
8.              Cut into bars.

Carrot and Zucchini Bars were prepared and baked by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

For all photos on Carrot and Zucchini Bars, please click on the photos to this post here at Facebook.


The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.[1]Carrots are a domesticated form of the wild carrotDaucus carota, native to Europe and southwestern Asia. The plant probably originated in Persiaand was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.
The carrot is a biennial plant in the umbellifer family Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars are harvested four months later (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6, but the belief that eating carrots improves night vision is a myth put forward by the British in World War II to mislead the enemy about their military capabilities.
The United Nations Food and Agriculture Organization (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO) for the calendar year 2013 was 37.2 million tonnes; almost half (~45%) were grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.

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The zucchini (/zˈkni/American English) or courgette (/kʊərˈʒɛt/British English) is a summer squash which can reach nearly 1 metre (100 cm; 39 in) in length, but is usually harvested when still immature at about 15 to 25 cm (6 to 10 in).[1] A zucchini is a thin-skinned cultivar of what in Britain and Ireland is referred to as a marrow.[2][3] In South Africa, a zucchini is known as a baby marrow.
Along with certain other squashes and pumpkins, the zucchini belongs to the species Cucurbita pepo. It can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color.[4]
In a culinary context, the zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment. Botanically, zucchinis are fruits, a type of botanical berry called a "pepo", being the swollen ovary of the zucchini flower.
The zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called "zucchini" were developed in northern Italy in the second half of the 19th century, many generations after the introduction of cucurbits from the Americas in the early 16th century.

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