Zucchini Bars

½ cups all-purpose flour

1 tsp baking powder

¼ tsp baking soda

½ tsp ground ginger

½ tsp nutmeg

2 eggs, slightly beaten

1 cup shredded zucchini

1½ cups shredded carrot

¾ cup firmly packed dark brown sugar

½ cup chopped pecans

½ cup raisins

½ cup vegetable oil

¼ cup honey

1 tsp vanilla extract

Preheat oven to 350º. Combine flour, baking powder, baking soda, ginger and nutmeg in large bowl. In separate bowl, combine eggs, carrot, zucchini, brown sugar, raisins, walnuts, honey, vegetable oil and vanilla. Mix well and then add to flour mixture. Mix just until combined. Spread into ungreased 13x9x2-inch baking pan. Bake in 350º oven 25-30 minutes or until wooden toothpick inserted into center comes out clean. Cool in pan completely on wire rack. Frost with Citrus Cream Cheese Frosting.

Citrus Cream Cheese Frost
8 oz. package cream cheese
1 cup confectioners’ sugar
1 tsp finely shredded lemon peel

In a medium bowl, beat the cream cheese and sugar together until smooth and fluffy. Add lemon peel and frost the cooled bars. Cut into 36 bars.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,