Go Back
–+ servings
Ginger Carrot and Zucchini Bars

Ginger Carrot and Zucchini Bars with Lively Lemon Frosting

Delightful Ginger Carrot and Zucchini Bars topped with Lively Lemon Frosting for a guilt-free dessert experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bars
  • 2 large Eggs Binds the mixture together and provides moisture.
  • 1 cup Brown Sugar Can substitute with coconut sugar.
  • 1/2 cup Oil Any neutral oil works.
  • 1/4 cup Honey A natural sweetener, maple syrup is a vegan alternative.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1 cup Carrots Grate fresh carrots for better texture.
  • 1 cup Zucchini Use medium-sized for best consistency.
  • 1/2 cup Walnuts Optional; can substitute with pecans or omit.
  • 1 1/2 cups All-Purpose Flour Measure accurately to prevent dense bars.
  • 1 teaspoon Baking Powder Leavening agent for rise.
  • 1 teaspoon Baking Soda Leavening agent for rise.
  • 1 teaspoon Ground Ginger Adds warm spice flavor.
  • 1 teaspoon Cinnamon Adds warm spice flavor.
For the Frosting
  • 8 ounces Cream Cheese Ensure it’s at room temperature.
  • 2 cups Powdered Sugar Sift to avoid lumps.
  • 2 tablespoons Lemon Juice Fresh juice enhances flavor.
  • 1 tablespoon Lemon Zest Do not skip for best flavor.

Equipment

  • Mixing Bowl
  • Whisk
  • baking pan
  • spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your baking pan by leaving it ungreased.
  2. In a large mixing bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla extract until well combined.
  3. Gently fold in the grated carrots and zucchini, along with the walnuts if you're using them.
  4. In a separate bowl, combine the all-purpose flour, baking powder, ground ginger, cinnamon, and baking soda, whisking well.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently just until blended.
  6. Pour the batter into the prepared baking pan and spread it evenly with a spatula.
  7. Bake in the preheated oven for 25 minutes, checking with a toothpick for doneness.
  8. Once baked, let the bars cool completely on a wire rack.
  9. While the bars cool, prepare the lemon cream cheese frosting by beating the cream cheese, powdered sugar, lemon juice, and zest until fluffy.
  10. Once the bars are completely cool, spread the lemon frosting generously over the top.

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Squeeze excess liquid from the grated zucchini and carrots to avoid dense bars. Allow the bars to cool completely before frosting to preserve the texture of the icing.

Tried this recipe?

Let us know how it was!