A delightful and healthy treat combining the goodness of zucchini, carrots, and cranberries.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Ensure the oven is fully preheated for even baking.
In a small bowl, mix the milk with the juice of the lemon and let it sit for 5 minutes to curdle.
This creates a buttermilk substitute for a tender texture.
In a large bowl, beat together the brown sugar, granulated sugar, and vanilla extract until combined.
Use a whisk to ensure the sugars are well incorporated.
Add the grated zucchini, grated carrot, and dried cranberries to the sugar mixture and stir well.
Squeeze excess moisture from the zucchini for a firmer texture.
In another bowl, whisk together the whole wheat flour, ground cinnamon, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
Avoid overmixing to keep the batter light.
Pour the batter into the prepared baking pan and spread it evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Check for doneness a few minutes early to avoid overbaking.
Let the squares cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the squares set properly.