This recipe uses 2 cups of shredded veggies, but the flavors are masked by it’s light sweetness. I probably should have called it a “snack cake” because that’s what it is.
How to make Carrot Zucchini Bars:
Whisk the wet and dry ingredients separately. Add the shredded carrot and zucchini to the wet mixture, and then stir it into the dry flour mixture. Be careful not to over mix the batter.
Other Desserts with grated fruits and veggies:
Carrot and Zucchini Bars with Lemon Cream Cheese Frosting
For the bars:
- 3/4 cup light brown sugar , packed
- 3/4 cup granulated sugar
- 1/2 cup oil (vegetable or canola oil)
- 1/2 cup Greek yogurt
- 2 large eggs , slightly beaten
- 1 teaspoon vanilla extract
- 1 cup carrot , grated (about 2 medium size carrots)
- 1 cup grated zucchini (about 1 medium size zucchini)
- 1/2 cup chopped walnuts (optional)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Preheat oven to 350 degrees F.
- Squeeze excess liquid out of the grated zucchini and carrot.
- In a large bowl, whisk together the sugars and oil. Add eggs, Greek yogurt and vanilla and stir to combine.
- Fold in the carrot, zucchini, and walnuts (if using).
- In another bowl whisk together the flour, baking powder, baking soda, ginger, cinnamon and salt.
- Add the flour mixture to the wet mixture and stir just until combined. Don’t over mix.
- Spread batter evenly into a lightly greased 9x13'' baking pan
- Bake for about 22-26 minutes or until a toothpick inserted in center comes out clean.
- Cool completely before frosting.
For the Lemon Cream Cheese Frosting:
- In a medium mixing bowl, beat the cream cheese and butter together until smooth. Add lemon juice and powdered sugar and mix until smooth.
- Spread the frosting over the cooled bars.
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*I originally shared this recipe in March 2014. Updated April 2018.