- 2 cups graham crackers, broken into pieces
- 1/3 cup pecans, lightly toasted
- ¼ cup light brown sugar
- 1/3 cup unsalted butter, melted
- 1/3 cup unsalted butter, softened
- 2/3 cup granulated white sugar
- 1 large egg
- 2 teaspoons orange zest, finely grated
- 2 teaspoons orange liqueur
- 1 cup zucchini, finely shredded and drained
- ½ cup carrots, peeled and grated
- 1-¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon coarse salt
- ½ cup pecans, lightly toasted and chopped
- Preheat oven to 350°F. Butter a 13x9x2-inch rectangular pan and line with baking paper. Set aside.
- Combine together graham crackers, pecans and sugar in a food processor. Process until grahams and pecans and fine. Add butter and continue processing until mixture resembles a coarse meal. Press onto the bottom of buttered pan. Chill until needed.
- Cream butter until smooth. Beat in sugar until fluffy and light. Beat in egg, orange zest and liqueur. Remove from mixer. Stir in zucchini and carrots. Set aside.
- Combine together flour, baking soda, cinnamon and salt. Gradually stir into zucchini mixture until just incorporated. Spread over chilled crust. Sprinkle top with chopped pecans, pressing down lightly until nuts adhere to zucchini layer.
- Bake for 35 to 40 minutes or until tester inserted comes out clean. Remove pan from oven and cool on a wire rack. Cut before serving.
- If desired, add chopped chocolates to zucchini layer ingredients.
- For a chocolate crust, reduce grahams to 1-¾ cups and add 1/3 cup sifted dark cocoa powder to ingredients. Pre-bake crust for 10 to 15 minutes before adding zucchini layer. Follow the rest of the recipe as instructed.
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