Go Back
–+ servings
Spiced Ginger Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Spiced Ginger Carrot and Zucchini Bars with Lemon Frosting Delight

These Spiced Ginger Carrot and Zucchini Bars with Lemon Cream Cheese Frosting are a delightful surprise that merges vegetables into a moist 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: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bars
  • 3 large Eggs Provides structure and moisture; use fresh for the best result.
  • 1 cup Brown Sugar Adds sweetness and richness; can be substituted with coconut sugar.
  • ½ cup Vegetable Oil Ensures the bars are moist; melted coconut oil is a great alternative.
  • ¼ cup Honey Adds extra sweetness; feel free to use maple syrup for a twist.
  • 2 teaspoons Pure Vanilla Extract Enhances flavor depth; always choose pure for optimal taste.
  • 1 cup Carrots Freshly grated is best for natural sweetness.
  • 1 cup Zucchini Grated and excess moisture squeezed out.
  • ½ cup Walnuts Provides a delicious crunch; omit for nut-free.
  • 1 ½ cups All-Purpose Flour Measure using the spoon-and-level method for accuracy.
  • 1 teaspoon Baking Powder Freshness is key for a good rise.
  • ½ teaspoon Ground Ginger Adds warming spice; swap with cinnamon for milder flavor.
  • ½ teaspoon Baking Soda Works in tandem with baking powder for perfect lift.
For the Frosting
  • 8 ounces Cream Cheese Make sure it's at room temperature for easy mixing.
  • 1 cup Powdered Sugar Adjust to taste for desired sweetness.
  • 1 tablespoon Lemon Zest Adds bright, fresh flavor; essential for zesty punch.

Equipment

  • mixing bowl
  • spatula
  • Baking Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 13x9-inch baking pan.
  2. In a mixing bowl, whisk together eggs, brown sugar, vegetable oil, honey, and vanilla extract until smooth.
  3. Gently fold in grated carrots, zucchini, and walnuts until evenly combined.
  4. In another bowl, mix flour, baking powder, ground ginger, and baking soda thoroughly.
  5. Fold the dry mixture into the wet mixture until just combined.
  6. Pour the batter into the prepared pan, smoothing the top evenly.
  7. Bake in the preheated oven for approximately 25 minutes or until a toothpick comes out clean.
  8. Let the bars cool completely in the pan on a wire rack for at least 1 hour.
  9. In a bowl, beat cream cheese, powdered sugar, and lemon zest until fluffy and smooth.
  10. Spread the frosting evenly over the cooled bars and let it set before slicing.

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 10gVitamin A: 450IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure to squeeze excess moisture from zucchini before mixing to avoid dense bars. Wait for bars to cool completely before frosting.

Tried this recipe?

Let us know how it was!