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Spiced Ginger Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Spiced Ginger Carrot and Zucchini Bars with Cream Cheese Frosting

These Spiced Ginger Carrot and Zucchini Bars with Lemon Cream Cheese Frosting combine veggies and dessert in a moist, flavorful treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 bars
Course: Desserts
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bars
  • 2 cups finely grated carrots ensure even distribution for natural sweetness and moisture
  • 1 cup squeezed zucchini squeeze out excess moisture for best texture
  • 1 cup brown sugar enhances flavor depth; can substitute with coconut sugar
  • 2 large eggs at room temperature for better mixing
  • 1/2 cup vegetable oil keeps bars moist; melted coconut oil is a delightful substitute
  • 1/4 cup honey natural sweetener; consider maple syrup for a vegan option
  • 1 teaspoon vanilla extract use pure vanilla for richer taste
  • 2 cups all-purpose flour provides essential structure; gluten-free blend can be used
  • 1 teaspoon baking powder fresh leavening agent for proper rising
  • 1 teaspoon baking soda fresh leavening agent for proper rising
  • 2 teaspoons ground ginger adjust to your personal preference for spice
  • 1 teaspoon cinnamon adjust to your personal preference for spice
  • 1/2 cup walnuts (optional) introduces a crunchy element; can be omitted for nut-free bars
For the Lemon Cream Cheese Frosting
  • 8 oz cream cheese softened for a rich, tangy base
  • 1 tablespoon lemon zest fresh zest is essential for the best results
  • 2 tablespoons lemon juice brightens the frosting

Equipment

  • Mixing bowl
  • Baking Pan
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a 13x9x2-inch baking pan.
  2. In a large mixing bowl, whisk together the eggs, brown sugar, vegetable oil, honey, and vanilla extract until smooth.
  3. Fold in the finely grated carrots and squeezed zucchini. Add walnuts if desired.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, ground ginger, and cinnamon.
  5. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  6. Pour the batter into the prepared baking pan and bake for 25 minutes or until a toothpick comes out clean.
  7. Let the bars cool completely on a wire rack for about 30 minutes.
  8. Beat the softened cream cheese with lemon zest and juice until fluffy and creamy.
  9. Once the bars are cool, spread the lemon cream cheese frosting generously over the top.

Nutrition

Serving: 1barCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 190mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Grate your carrots and zucchini finely for even mixing. Squeeze excess moisture from zucchini before incorporating. Use room temperature eggs for better mixing.

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