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Prepare Carrots.
Provide Zuchini.
You need to prepare Blueberries.
Use Self raising flour.
Prepare Plain yoghurt.
Use Vegetable oil.
Use Vanilla essence 3tps.
Use Cinnamon 3tps.
You need to prepare Baking powder 1 1/2tsp(if using regular flour 1tsp for every 500.
You need eggs.
You need sugar.

Moist, packed with flavor and healthy ingredients including zucchini, carrots, raisins and walnuts, these Carrot Zucchini Bars are perfect for Potlucks, Picnics, Lunchboxes, Weeknight Dessert or a special Weekend treat The addition of carrots in these Zucchini Bars gives them extra moistness. this is a muffin I make with my son to put in his lunches. it is adapted from a friends zucchini muffin recipe. there is zucchini, carrots, bananas and applesauce, wholesome, sweet, moist, and irresistible. I don't have to hide the veggies, they are part of what makes them worth eating. Carrot Zucchini Muffins are made with whole wheat flour and oatmeal! I also love this carrot zucchini muffin recipe because it is not too sweet!

Grate the zicchini and carrots separately and put aside..
Beat the eggs and sugar till fluffly.
Add in the vegetable oil incorporate it fully..
Put in your vanilla essence and cinnamon. Mix thoroughly.
Separately, mix the flour and baking powder.
Add in the flour and yoghurt alternately, finish with flour. If your batter is very thick, that's very fine. The liquids from the carrot and zuchini will even it out..
Add in your vegetables. Fold in gently.
Cut your blueberries in half and mix in last..
Pre-heat oven to 160°C for 10min and bake for 40min..
Test with skewer. If it comes out clean, they are done..

Which leaves plenty of room to add a drizzle of honey or a dollop of nut butter to add to your morning breakfast enjoyment! Add zucchini, carrots, cinnamon chips (if using) and pecans. Whisk together the remaining My two cents is that the zucchini adds moistness and the carrot adds flavor. Using both is the perfect combo. The result is delicious and moist and my toddler goes ape shit over these things.

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