Since being home, I’ve been having the itch to make something delicious. But first let me tell you about my trip to Churchill Downs!
|View of the Winner’s Circle|
It was so good to be back home for Derby Week! It is literally impossible to go anywhere without seeing some kind of Derby paraphernalia. I love it! This morning we went to the Turf Club for a early morning breakfast and to watch the horse’s morning workouts.
It was great to see all of the Derby contenders gallop around the track. It gave me a good idea of who to bet on for Saturday’s Race!
|Pres Boxes by the Track|
|It was a beautiful morning!|
But back to my delicious treat! I was browsing pinterest (per usual) and I came across some Zucchini and Carrot Bars. I have been wanting to make these for WEEKS, however without a grater in my Dallas apartment, I had to wait until I got home!
So that is just what I did!
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)
Begin by freshly grating your zucchini and carrots.
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.
|Top with cream cheese icing, or just a side of ice cream!|