Carrot and Zucchini Bars - KNEP - Kentucky Nutrition Education Program


Carrot and Zucchini Bars

Receta en Español
Servings:18 Serving Size:1 barRecipe Cost:$4.26Cost per Serving:$0.24


  • 2 beaten eggs
  • 1/3 cup oil
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 cup brown sugar
  • 1 1/2 cups shredded carrot
  • 1 cup shredded zucchini
  • 1/2 cup raisins (optional)
  • 1 cup all-purpose flour
  • 1/2 cup rolled or old-fashioned oats


  1. Preheat oven to 350 degrees F.
  2. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  3. Scrub carrot and zucchini with a clean vegetable brush under cool running water before preparing.
  4. In a large bowl, combine the eggs, oil, applesauce, baking powder, cinnamon, vanilla, brown sugar, carrot, zucchini, and raisins, if using. Stir with a spoon until mixed well.
  5. Stir in the flour and oats until combined.
  6. Spread batter evenly in ungreased 9-by-13 pan.
  7. Bake for 25 minutes.
  8. Cool completely, and cut into 3 rows by 6 columns to make 18 bars.
  9. Store leftovers in the refrigerator within 2 hours.
Source: 2022 KYNEP Food and Nutrition Calendar : Rosie Allen, NEP Area Agent, University of Kentucky Cooperative Extension Service

130 calories; 5g total fat; 1g saturated fat; 0g trans fat; 20mg cholesterol; 75mg sodium; 21g total carbohydrate; 1g dietary fiber; 13g total sugars; 9g added sugars; 2g protein; 0% Daily Value of vitamin D; 2% Daily Value of calcium; 6% Daily Value of iron; 2% Daily Value of potassium.