Pecan Sandies & Happy Holidays !

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Happy Holidays to all you dear readers of Collaborative Curry! Hope you had a wonderful Christmas with your loved ones.

Whole Wheat Zucchini Carrot Bars

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How are you all ? How is the holiday preparations coming along? Are you planning to travel during holidays ? Are you planning to bake a fruit cake or something special for this Christmas ?

Our Christmas decorations are ready. My dried fruits and nuts bathed in rum, are waiting to be mixed in the batter for fruit cake. We have a Christmas tree for the first time. Till last year we were not sure whether the lil monkey in the house would let it stay, so we waited till we were sure that he wouldn't do any harm to the tree or himself and he very much enjoyed decorating with us.Now he is super excited that he eats and plays right beneath it ! Hope he wouldn't sleep there as well !

I am really slow in updating here but I am glad that I am still doing it.Thanks for all the messages and mails asking about it, you guys make me keep me going ! When the real life gets hold of you, one hardly gets any time for the virtual world, don't you agree ? This week is no different, it's my daughter's band concert in school and my son's holiday concert in a nearby church. In spite of being super busy, I really enjoy this holiday season and the spirit in air !

This post has been lying in my draft for quite a while now. When I say these zucchinis are from my garden, you could imagine. Better late than never. If you happen to have some zucchini and carrots, and wondering about a healthy after school snack, don't hesitate. My picky eaters loved it, so did we. Hope you will enjoy these super delicious bars as much as my family did !

Preparation Time: 30 min
Baking time:20-25 min
Yields: 36 small bars
Adapted from : Here

Ingredients:

Eggs- 2, slightly beaten
Brown sugar- 3/4 cup
Vegetable Oil- 1/2 cup
Honey- 1/4 cup
Pure Vanilla Extract- 1 tsp
Grated carrot- 1 1/2 cup
Grated Zucchini- 1 cup
Chopped Pecans/ Walnuts- 3/4 cup
Whole Wheat Flour- 1 cup
All purpose flour- 1/2 cup
Baking Powder- 1 tsp
Baking Soda- 1/4 tsp
Salt- a pinch
Nutmeg powder- 1/8 tsp
Cloves- 1/4 tsp
Cinnamon- 1/2 tsp

Cream Cheese frosting: (optional)

Low fat cream cheese, at room temperature- 8 oz
Powdered Sugar- 1 cup
Vanilla extract- 1 tsp

Method:

1.Preheat the oven at 350 degree F. Grease a 13 by 9 inch rectangular dish and keep aside.
2.In a mixing bowl whisk together the eggs, brown sugar,vegetable oil, honey and vanilla.
3.Fold in carrot, zucchini and nuts.
4.In another bowl whisk together the flours, baking soda, baking powder and salt.
5.Mix with the wet mixture until just combined.
6.Spoon into the prepared dish and bake for about 25 min or until a tester inserted comes out clean.
7.cool on a wire rack.
8.Prepare the frosting by mixing the cream cheese, sugar and vanilla. Spread and serve.Refrigerate any leftovers.