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Spiced Ginger Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Spiced Ginger Carrot and Zucchini Bars with Lemon Frosting

These Spiced Ginger Carrot and Zucchini Bars with Lemon Cream Cheese Frosting combine nutritious veggies into a moist dessert that will impress everyone.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 large Eggs Provides moisture and binding
  • 1 cup Brown Sugar Adds sweetness and depth, can swap with coconut sugar
  • 1/2 cup Oil Use vegetable or melted coconut oil
  • 1/4 cup Honey Natural sweetness, can swap with maple syrup
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best flavor
  • 1 cup Carrots Freshly grated recommended
  • 1 cup Zucchini Medium-sized, freshly grated
  • 1/2 cup Walnuts Chopped, optional for nut-free version
  • 1 1/2 cups All-Purpose Flour Spoon-and-level method to avoid excess
  • 1 teaspoon Baking Powder Leavening agent for fluffiness
  • 1 teaspoon Ground Ginger For warmth and spice
  • 1/2 teaspoon Baking Soda Supports rising
For the Frosting
  • 8 oz Cream Cheese Room temperature for easy mixing
  • 1 tablespoon Lemon Zest Freshly zested for brightness
  • 2 cups Powdered Sugar Adjust to taste for consistency
  • 2 tablespoons Heavy Cream Optional for fluffiness in frosting

Equipment

  • Mixing Bowl
  • Measuring Tools
  • baking pan
  • rubber spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the eggs, brown sugar, vegetable oil, honey, and vanilla extract until smooth.
  3. Gently fold in the grated carrots and zucchini, and chopped walnuts (if using).
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, ground ginger, and baking soda.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  6. Spread the batter evenly into an ungreased 13x9x2-inch baking pan.
  7. Bake for 25 minutes, or until golden brown and a toothpick comes out clean.
  8. Cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
  9. While cooling, beat together the cream cheese, lemon zest, powdered sugar, and heavy cream if desired, until fluffy.
  10. Once cooled, frost the bars with the lemon cream cheese frosting and cut into squares.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 33gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 2000IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Using freshly grated carrots and zucchini enhances moisture and flavor. Avoid overmixing for the best texture. Allow bars to cool completely before frosting.

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