Carrot Zucchini Squares
Made with carrots and zucchini, these squares combine vegetables, healthy nuts and spices, and natural sweeteners.
1 1/2 cups (350 mL) pitted dates
1 cup (250 mL) grated carrots
3/4 cup (180 mL) zucchini grated
1 1/4 cups (310 mL) whole wheat flour
1 cup (250 mL) unsweetened applesauce
1/4 cup (60 mL) pure maple syrup
1/2 cup (125 mL) chopped walnuts (optional)
1/4 cup (60 mL) unsweetened cocoa powder
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) nutmeg
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) baking powder
Put dates in large mixing bowl. Boil 1/2 cup (125 mL) water and pour over dates to completely cover them. Let dates soak for about 5 minutes.
Leaving the water in bowl, take a fork and knife and chop up dates until a pur'ee forms. Next, wash and remove skin/top layer of zucchini and carrot. Using cheese grater, grate zucchini and carrot and add them to mixing bowl. Add all remaining ingredients to bowl and stir just until combined, reserving some walnuts to spinkle on top afterwards.
Pour batter into 9 x 9 x 2 in (2.5 L) baking dish lightly greased with natural cooking spray. Bake at 350 F (180 C) for 50 minutes or until toothpick inserted in centre comes out clean.
Makes 16 servings.
Each serving contains: 133 calories; 3 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 25 g carbohydrates; 3 g fibre; 47 mg sodium
source: "Healthy Indulgence", alive #330, April 2010
Carrot Zucchini Squares
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