Homemade Zucchini And Carrot Bars are fantastic finger foods for babies, kids and adults! These bars are easy to make and so delicious.
Homemade Zucchini And Carrot Bars
Eat real food made with fresh ingredients and offer your family healthy choices. Stay away from processed food, and cook your own snacks at home. Most commercial snacks are full of preservatives and refined sugars. There is nothing better for your family’s health than making your own food.
I started making these bars for my son when he was a toddler. They are just perfect for babies who are ready for some finger foods. My daughter enjoys these bars since she was approximately 9 months old.
my latest videos If you are interested in other recipes for babies learning to eat solid foods, please see my 15 Minute Banana Oatmeal Pancakes and Homemade Yogurt Melts recipes.
For more ideas please see 5 Processed Kids Snacks You Should Avoid. You will find homemade recipes packed with nutrition and creativity.
You can store your Homemade Zucchini and Carrot Bars in the refrigerator for several days. I prefer to eat mine warm, right out of the oven…..yum…..I love baking with zucchini. If you are also a zucchini lover and interested in other easy to make recipes, please see The Best Homemade Zucchini Parmesan Chips. Really the best healthy chips!
Either way warm or cold these zucchini and carrot bars are yummy and perfect for a quick healthy snack. I am sharing this great recipe from Jan Purser.
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Homemade Zucchini And Carrot Bars
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Prep Time: 15 minutes - Cook Time: 15 minutes
- Total Time: 30 minutes
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Yield: 4 -6 -
Category: Finger Food
Print Recipe
Pin RecipeDescription
Great finger food idea! Perfect for breakfast or snack.
Ingredients
- Ingredients:
- 1 cup grated zucchini
- 1/2 cup grated carrot
- 2 shallots finely chopped
- 3 eggs, lightly whisked
- 1/3 cup of grated cheese
- 2 tbs finely chopped parsley*optional
- 1 tbs almond flour (you can use all purpose flour if you prefer)
- Olive oil
Instructions
- Heat a little olive oil in a medium saucepan over medium heat. A tablespoon is enough.
- Add the zucchini, carrot, and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften.
- Remove from heat and set aside to cool for a few minutes.
- Combine the vegetables with the eggs, cheese, parsley (*optional) and flour in a large bowl and mix all the ingredients well.
- Put the mixture into a baking square pan (lightly spread some butter or ghee before) and smooth the surface.
- Bake in oven for about 12 minutes @375 degrees, or until set. Remove from oven and set aside to cool. Take them out of the pan cutting into bars.
- Enjoy
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Where is the recipe? All I see are ads.
I am sorry. I recently updated the mobile version of my blog and the recipe got lost in the process. It should be back by now.
What temp should the oven be set to?
Hi Lindsay, 375 should be fine.
Are these bars good for freezing?
I haven’t tried freezing them but I don’t see why not.
I do a very similar version of this that doesn’t require the first ‘cook in pan’ step, thus saving both time and washing up! Admittedly, mine doesn’t have parsnip, and has onion instead of shallots… but I bet it would work without that first cooking step. Worth trying?
Hi, yes it would work too. It is up to you to try it for a different version with parsnip. If you also want to try my zucchini carrot muffins, please check http://creativeandhealthyfunfood.com/healthy-zucchini-carrot-muffins/ I really like them and they are really easy to make.
Can I use whole wheat flour?
Yes, you can use whole wheat flour. Hope you enjoy the recipe!
What size pan do you use?
Hello, for this recipe I used a small/medium pan 8×10 aprox. Hope this helps. Thanks.
You didn’t say what temp to cook the zucchini and carrot bars
So sorry! Bake at 375. I will edit the recipe ASAP! Thanks for letting me know.
Delicious and easy!!
★★★★★
Thanks!