Go Back
–+ servings
Ginger Carrot and Zucchini Bars

Moist Ginger Carrot and Zucchini Bars with Zesty Frosting

Delicious Ginger Carrot and Zucchini Bars topped with zesty frosting make a delightful dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 large Eggs Provides moisture and structure.
  • 1 cup Brown Sugar Can be substituted with coconut sugar.
  • ½ cup Oil Replace with melted coconut oil or unsweetened applesauce if desired.
  • ¼ cup Honey Can substitute with maple syrup.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for the best flavor.
  • 1 cup Grated Carrots Fresh grated for maximum flavor.
  • 1 cup Grated Zucchini Medium zucchini is ideal.
  • ½ cup Chopped Walnuts Optional; can be omitted.
  • 1 ½ cups Flour Use all-purpose or gluten-free blend.
  • 1 teaspoon Baking Powder Ensure it's fresh.
  • ½ teaspoon Baking Soda Ensure it's fresh.
  • 2 teaspoons Grated Ginger Can be substituted with ground ginger.
For the Lemon Cream Cheese Frosting
  • 8 ounces Cream Cheese Use at room temperature.
  • 1 cup Powdered Sugar Adjust to taste for sweetness.
  • 1 tablespoon Lemon Zest Fresh zest preferred.
  • 2 tablespoons Lemon Juice Fresh lemon juice encouraged.

Equipment

  • mixing bowl
  • Baking Pan
  • Oven

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 13x9-inch baking pan.
  2. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla until smooth.
  3. Stir in the grated carrots, grated zucchini, and walnuts into the wet mixture.
  4. In another bowl, mix the flour, baking powder, baking soda, and grated ginger.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Spread the batter evenly in the prepared baking pan.
  7. Bake for about 25 minutes, or until a toothpick comes out clean.
  8. Allow the bars to cool completely in the pan on a wire rack.
  9. In a bowl, beat together the cream cheese, powdered sugar, lemon zest, and lemon juice until fluffy.
  10. Frost the cooled bars with the lemon cream cheese frosting and cut into squares.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 600IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Squeeze grated zucchini and carrots to remove excess moisture. Store leftover bars in an airtight container in the fridge for up to 5 days.

Tried this recipe?

Let us know how it was!