Coconut-Carrot-Zucchini Snack Bars
2 eggs
1/2 cup brown sugar
1/2 cup coconut oil (or oil of choice, but the coconut oil adds flavor)
1/4 cup honey
1 teaspoon vanilla extract
1/2 cup shredded coconut
1 cup shredded carrot (1 large carrot)
1 cup shredded zucchini
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 C chopped nuts of choice (optional) (I used walnuts)
Heat oven to 350°F. Lightly coat a 9x13 pan with pan spray.
In a large bowl, whisk together the eggs, brown sugar, coconut oil, honey and vanilla until smooth. Mix in the carrot, zucchini and pecans.
In a separate bowl, combine flour, baking powder, ginger, baking soda and salt.
Add the flour mixture to the egg mixture and mix just until they are combined.
Pour the batter into the prepared and bake for 20-25 minutes, until the top springs back when pressed lightly.
Remove from oven and cool completely (in the pan) on a wire rack.
Frost as desired and top with chopped nuts.
Makes 15-20 bars, depending on size.
