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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:
Chocolate Chip Zucchini Muffins
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Carrot and Zucchini Bars with Lemon Cream Cheese Frosting
Ingredients
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
For the Lemon Cream Cheese Frosting:
- 6 ounces cream cheese
- 3 Tablespoons butter, , softened
- 1/2 teaspoon lemon juice
- 1 3/4 cups powdered sugar
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe in March 2014. Updated April 2018.
I have made this recipe the last two weekends. My family loves it! I think “snack cake” is a perfect description.
I will make this again and again.
Thank you!
Found this recipe through Pinterest because I had some zucchini and carrots that needed to get used.
These were so delicious fresh out of the oven that I ate 2 before even making the icing!
Next time I’ll probably try it in a bread pan and see how a loaf turns out.
Thanks for sharing the recipe!!
Thanks Carsen–I hope you get to try more of my recipes soon!
Gosh, these bars look so moist and flavourful! I’ll take the whole pan! 🙂
Thanks Marsha! Hope you get to try them soon!
Just finished making these ,and they are yuuuuuumy 🙂
I made these for my son’s kindergarten class. They were a huge hit. Thanks for a great recipe.
I’m so glad! What a perfect treat for little kindergarteners! Thanks for you comment 🙂
Just made this recipe and it turned out very tasty. I should mention just a couple of things:
1) I used 1/4 c. oil and 1/4 c. applesauce to trim some calories
2) I only used 1/3 of brown sugar and felt that it was still sweet enough
3) I would definitely advise greasing the pan
Those are great ideas for substitutions! Thanks for your comment! 🙂
This sounds really good and with the veggies hidden in there, healthish too. Yum!
These look so yummy! We love carrot cake but I’ve never thought to toss zucchini into the mix!
Wow – these bars look delicious!
Those sound so yummy! I love baking with zucchini and carrots. I will have to give this recipe a shot! Cant beat a soft cream cheese frosting. YUM!
~Laura
Hi – Do you think these would freeze well? Thanks!!
Yes.