Carrot and Zucchini Bars

  • 2 whole eggs
  • 1 egg yolk
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 tablespoon canola oil
  • 1/2 cup applesauce
  • 1.5 teaspoons vanilla extract
  • 1.5 cups all purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup grated carrots (2 small carrots)
  • 1/2 cup grated zucchini (1 small zucchini)
Preheat oven to 350 degrees and line a 9x13 baking dish with parchment paper.

In a small bowl, combine the sifted flour, baking soda, baking powder, cinnamon, and salt. Mix to combine and set aside.

In the bowl of a stand mixer, beat the eggs and egg yolk together on medium speed for 2 minutes.

Add in the sugars, oil, apple sauce, and vanilla extract until throughly combined and smooth.

Add about 1/2 of the vegetables to the wet ingredients, followed by 1/2 of the flour mixture. Turn your mixer on just to incorporate the flour (literally about 2 seconds). Add in the rest of the grated vegetables and rest of the flour mixture. Again, turn the machine on just to combine everything together. Be careful not to over-mix!

Pour batter into prepared pan and bake for 15 - 17 minutes. Cake should be slightly brown on top.

Allow to cool in the pan placed on a cooling rack for about 10 minutes before removing cake from the pan. Allow to cool completely before cutting into rectangles.