Carrot Zucchini Bars with Lemon Cream Cheese Frosting

5 / 5 (1 review) 3 Comments

This recipe is kind of like a carrot cake with added zucchini, and the lemon cream cheese frosting is the perfect way to top it off. While I was making them I was doubtful that they would turn out well…but they ended up being everything I had hoped for. I took these bars to a family gathering this summer and they were a hit. Next time I will try substituting unsweetened applesauce for half of the oil.

carrot zucchini bars

Recipe adapted from BHG and Real Mom Kitchen.

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Carrot Zucchini Bars with Lemon Cream Cheese Frosting

5 / 5 (1 review)
Prep Time: 10-15 mins | Cook Time: 25 mins
Yield: 1 9x13 pan | Serves: 36

Ingredients

  • Carrot Zucchini Bars:

  • 2 eggs, lightly beaten
  • 3/4 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1 1/2 cups shredded carrot
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1/2 cup chopped walnuts
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • Lemon Cream Cheese Frosting:

  • 1 (8 oz) pkg reduced fat cream cheese (neufchatel)
  • 1 cup powdered sugar
  • zest from one lemon (1-1 1/2 teaspoons)

Instructions

  1. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.
  2. Then fold in the carrot, zucchini, and walnuts.
  3. In a medium or large bowl, whisk together the flour, baking powder, ginger, and baking soda.
  4. Add the dry flour mixture to the wet carrot mixture.
  5. Stir until just combined.
  6. Spread the batter into an ungreased 13x9x2-inch baking pan.
  7. Bake about 25 minutes or until a toothpick inserted in center comes out clean.
  8. Cool completely in the pan on a wire rack.
  9. For the frosting: In a medium bowl, beat the cream cheese and powdered sugar with an electric mixer on medium speed until fluffy.
  10. Stir in the lemon zest. Spread or pipe the frosting over the cooled bars.

Notes

For a little more lemon flavor in the frosting, I added a bit of juice from the lemon as well as the zest.

Ingredients: Carrots, Egg, Honey, Lemon, Zucchini
Meal Type: Desserts, Easter, Meatless
Categories: Brownies and Bars, Cakes and Cupcakes, Oven

Comments & Reviews

  • Renée

    Ooooh this looks and sounds really delish. With scads of zucchini I’m so happy for this new, fresh cake to try. Thanks Melanie.

    • Melanie

      Thanks, Renee! I love that they have so much carrot and zucchini in them. And of course, the cream cheese frosting is probably my favorite part! Ha.

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