Zucchini-Carrot Bars



1 box Betty Crocker® SuperMoist® carrot cake mix

2 small zucchini, grated

1/2 cup butter, melted

3 tablespoons milk

2 eggs


4 cups powdered sugar

1 oz cream cheese (from 3-oz package)

1 to 2 tablespoons milk

1 teaspoon vanilla


1 pint (2 cups) fresh raspberries

Fresh mint leaves


1. Heat oven to 350°F. Line bottom of 15x10x1-inch pan with parchment paper or spray with cooking spray. In large bowl, stir together bar ingredients until well mixed. Spread in pan.

2. Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.

3. In large bowl, beat together frosting ingredients with electric mixer on medium speed until smooth. If needed, add more milk to make a spreadable consistency. Spread over cooled bars. Cut into 2x1-inch bars. Garnish with raspberries and mint leaves. Store in refrigerator.

Recipe shared from:  http://www.bettycrocker.com/recipes/zucchini-carrot-bars/61cf29f8-54c4-4c08-8ec5-dae7bfaa1e61