My daughter rode in the Summer Classic horse show, competing on both Saturday and Sunday, and I wanted to make sure we had a plentiful supply of healthy snacks readily available over the busy weekend.
– Elise and Sea Kelp at the Summer Classic
While standing by the outdoor arena, watching my daughter warm up before the competition, I glanced down and found I was surrounded by four and five leaf clovers, of which I enthusiastically picked a bunch.
– some of the Four Leaf Clovers from the Summer Classic
CARROT ZUCCHINI BARS
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup brown sugar
1/2 cup butter
1/4 cup honey
1 1/2 teaspoons vanilla extract
1 1/2 cups shredded carrot
1 cup shredded zucchini
confectioners’ sugar to garnish
Heat oven to 350F. Line a 9-by-13-inch baking pan with foil, spray with cooking spray.
In a medium bowl, combine flour, baking powder, ginger, salt and baking soda, whisking well. Set aside.
In a large bowl, combine eggs, brown sugar, melted butter, honey and vanilla extract, whisking to blend. Add carrot and zucchini, folding to combine. Add flour mixture to egg mixture, stirring until just combined. Pour batter into prepared pan, smoothing surface.
Bake until edges are brown and a wooden pick inserted in the center comes out clean, approximately 20 minutes. Let cool in pan.
Cut into bars and serve dusted with confectioners’ sugar.
Recipe adapted from TeaTime, July/August 2015