Spiced Ginger Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Growing up, my mom always insisted that desserts needed chocolate to be worth making. It’s just how things were in our house. The one time I suggested a fruit-based treat, she gave me that classic mom eye-roll.

But here’s the thing – these carrot and zucchini bars changed everything for me. They’re not just another veggie dessert hiding under frosting. When topped with that tangy lemon cream cheese frosting, they’ve become my go-to recipe for convincing skeptics that vegetables and dessert can be best friends. Even my mom asks for them now.

What Kind of Zucchini Should I Use?

For baking recipes like these bars, medium-sized zucchini are your best bet since they’re usually less watery and have fewer seeds than larger ones. If you can only find large zucchini at the store, just cut them in half lengthwise and scoop out the seedy center before grating. Fresh zucchini from your garden or farmers market works great, but grocery store zucchini is perfectly fine too. After grating your zucchini, give it a gentle squeeze with paper towels to remove some excess moisture – this helps prevent your bars from becoming too wet. Just don’t squeeze too hard, as you still want some of that natural moisture to help keep your bars nice and moist.

Options for Substitutions

This recipe is pretty flexible and allows for several ingredient swaps if needed:

• Canola oil: You can easily swap canola oil with vegetable oil, melted coconut oil, or even unsweetened applesauce (use equal amounts) for a lower-fat version. Just note that applesauce will make the bars slightly more dense.
• Honey: Maple syrup or agave nectar work great as alternatives – use the same amount. Regular sugar also works, but you might need to add an extra tablespoon of liquid to the batter.
• Walnuts: Not a fan of walnuts? Try pecans, almonds, or even sunflower seeds. For nut-free bars, simply leave them out or add some raisins instead.
• Regular flour: While all-purpose flour works best here, you can use whole wheat flour for a nuttier taste (though bars will be denser). For gluten-free version, try a 1:1 gluten-free flour blend.
• Cream cheese: Regular cream cheese works fine instead of reduced-fat. For dairy-free options, try dairy-free cream cheese alternatives, though the frosting might be slightly less firm.
• Lemon zest: Orange zest makes a nice alternative, or you can skip the zest and add 1/2 teaspoon of vanilla extract to the frosting instead.

Watch Out for These Mistakes While Baking

The biggest challenge when making these carrot and zucchini bars is dealing with excess moisture – make sure to squeeze out as much liquid as possible from both grated vegetables using a clean kitchen towel or paper towels, otherwise your bars might turn out too wet and dense. Getting the right texture also depends on properly measuring your flour – avoid packing it into the measuring cup, instead use the spoon-and-level method for accurate results. When it comes to the frosting, a common mistake is spreading it while the bars are still warm, which will cause it to melt and become runny – always let your bars cool completely (at least 1 hour) before frosting. For the best flavor, bring your cream cheese to room temperature before making the frosting, and don’t skip the fresh lemon zest – it makes all the difference in brightening up the taste.

What to Serve With Carrot Zucchini Bars?

These sweet and moist carrot zucchini bars are perfect for afternoon tea or as a casual dessert! I love serving them with a hot cup of chai tea or a smooth latte – the warm spices in the drinks really complement the natural sweetness of the carrots and zucchini. For a simple brunch spread, pair these bars with some fresh fruit like berries or sliced peaches, and maybe add a dollop of whipped cream on the side. If you’re bringing these to a potluck or bake sale, consider packaging them individually with a little fresh mint leaf on top – it looks cute and adds a pop of color!

Storage Instructions

Keep Fresh: These yummy carrot and zucchini bars need to be kept in the fridge because of the cream cheese frosting. Place them in an airtight container and they’ll stay fresh for up to 5 days. The bars might even taste better the next day, as the flavors have time to mingle!

Freeze: Want to save some for later? These bars freeze really well! Cut them into portions, place them in a freezer container with wax paper between layers, and they’ll keep for up to 3 months. Just remember to freeze them flat so the frosting doesn’t get smooshed.

Thaw: When you’re craving a piece, just transfer your frozen bar to the fridge and let it thaw overnight. The texture will be just as good as fresh! If you’re in a hurry, you can let them sit at room temperature for about 30 minutes, but don’t leave them out too long because of the cream cheese frosting.

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-35 g
• Fat: 100-110 g
• Carbohydrates: 320-340 g

Ingredients

• 2 eggs, lightly beaten
• 3/4 cup tightly packed brown sugar
• 1/2 cup canola oil
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrot
• 1 cup grated zucchini
• 1/2 cup walnuts, chopped
• 1 1/2 cups regular flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1 8 oz package reduced-fat cream cheese
• 1 cup icing sugar
• 1 1/2 teaspoons lemon zest

Step 1: Preheat and Prepare Wet Ingredients

Begin by preheating your oven to 350 degrees F.

In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.

Don’t be concerned if there are small clumps of brown sugar; these will dissolve as the mixture sits.

Once combined, gently fold in the carrot, zucchini, and walnuts.

Step 2: Prepare and Combine Dry Ingredients

In a separate bowl, combine the flour, baking powder, ginger, and baking soda.

Use a whisk to blend these dry ingredients together thoroughly, ensuring an even distribution of the leavening agents.

Step 3: Mix Batter and Prepare for Baking

Add the dry flour mixture to the wet mixture.

Stir just until the ingredients are combined, being careful not to overmix.

Spread the batter evenly into an ungreased 13x9x2-inch baking pan, readying it for baking.

Step 4: Bake and Cool the Cake

Bake the cake in the preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Once done, let the cake cool completely in the pan on a wire rack to ensure it sets properly before frosting.

Step 5: Prepare and Apply the Frosting

After the cake has cooled, it’s time to prepare the frosting.

In a medium mixing bowl, beat the frosting ingredients with an electric mixer on medium speed until they are fluffy.

Spread or pipe the prepared frosting over the cooled cake.

This recipe makes 36 delicious bars, perfect for sharing!