Carrot Zucchini Bars with Orange Cream Cheese Frosting

I saw a recipe for Carrot Zucchini Bars on The Domestic Wannabe and immediately decided that these wouldn't be too bad made vegan! She altered the original recipe from Real Mom Kitchen and I have since combined bits and pieces and made my own concoction. I've made them twice and I think I've found a concrete recipe I will keep making. Using a 9x13 pan these are roughly 152 calories (sweetened with honey - less with Splenda, obviously) with 16 servings. This has been my go to breakfast before heading to the gym and my snack as soon as I return home. The good news? I tried freezing these and they thaw out decently!

Carrot Zucchini Bars
1/2 cup Unsweetened Apple Sauce + 1 tsp. Baking Powder (egg substitute)

3/4 cup packed brown sugar

1 1/2 cup milled flax seed + 1/2 cup orange juice (oil substitute) (you may use water -- I did the first time but the taste of the orange juice is divine)

1/4 cup honey (or 1/4 cup Splenda) (I used honey the first time and was out the second time making these- I had Splenda + Fiber on hand and I like the extra sweetness it adds)

1 tsp. vanilla

1 1/2 cup shredded carrots

1 cup shredded zucchini

1/2 cup chopped walnuts (optional but recommended as there is no protein in these with the egg removed)

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. ground ginger

3/4 tsp. cinnamon

1/4 tsp. all spice

Frosting:

3 oz. cream cheese, softened

4 Tbsp. powdered sugar

1 tsp. orange zest (I usually just zest into the bowl until it takes on an orange taste)

1. Pre-heat oven to 350. In a large bowl whisk together apple sauce + baking powder, brown sugar, milled flax seed + orange juice, honey (or splenda), and vanilla. Next fold in carrots, zucchini and walnuts.

2. In another bowl combine flour, baking soda, baking powder, ginger, cinnamon and all spice. Whisk to combine.

3. Add flour mixture to the wet mixture until just combined. Spread batter into an ungreased 13x9" pan.

4. Bake about 25 minutes or until a toothpick entered in center comes out clean. Immediately spread cream cheese frosting. Allow to cool completely before cutting.

5. While the bars are baking prepare the frosting. In a small bowl combine the ingredients and fold together until fluffy.

6. When the bars come out of the oven immediately frost with the frosting (you want to frost while hot so the frosting melts and spreads evenly over the bars).

This recipe has been made vegan to avoid unnecessary calories. Subbing out the oil for milled flax seed makes for a sticky, gooey bread. It may not be everyone's style but I'd take it over the additional calories. The first time I made these they needed some more spice to them. If I had ground nutmeg I would have added 1/4 tsp. as well.