We’ve had lots of zucchini’s given to us by our friends. One was the size of Danielle’s leg! It lasted us a month. Oh, we still have a little bit left. Here is a delicious way modified from http://www.bhg.com/recipe/bars/carrot-and-zucchini-bars/
2 eggs, slightly beaten
1/2 cup Rapadura or coconut sugar
1/2 cup coconut oil
1/4 cup sorghum or honey
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups sprouted soft white wheat flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
Lemon Cream Cheese Frosting
1 (8 oz) pkg reduced fat cream cheese
1 cup coconut sugar or 1/2 raw honey
1 1/2 tsp lemon or orange zest
Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.
Then fold in the carrot, zucchini, and walnuts
In another bowl combine add the flour, baking powder, ginger, and baking soda.
Whisk to blend together. Add to flour mixture to the wet mixture. Stir just until combined.
Spread batter into an ungreased 13x9x2-inch baking pan. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Once the cake is cooled prepare the frosting.
In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars.