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Zucchini Carrot Bars with Lemon Cream Cheese Frosting
These easy Zucchini Carrot Bars are the best way to eat your veggies! You'll love the bright, lemony cream cheese frosting, too!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
cake bars, carrot cake, zucchini
Servings:
36
Calories:
73
kcal
Author:
Kasey Schwartz
Ingredients
3/4
cup
packed brown sugar
2
eggs
slightly beaten
1/2
cup
canola oil OR coconut oil - both are equally good!
1/4
cup
local honey - store bought is OK too
2
tsp
vanilla
1 1/4
cups
shredded carrot
1 1/4
cup
shredded zucchini
1 1/2
cups
white whole wheat
unbleached flour - I use King Arthur's
1
tsp
baking powder
1/2
tsp
ground ginger
1/2
tsp
cinnamon
1/4
tsp
baking soda
Instructions
Preheat oven to 350 degrees F.
In a large bowl, blend with wisk attachment -eggs, brown sugar, oil, honey, and vanilla.
Fold in the carrot and zucchini.
In another bowl combine add the flour, baking powder, ginger, cinnamon and baking soda. Mix until just blended.
Add by 1/2 cup at a time flour mixture to the wet mixture. Blend just until combined.
Spread batter into a 13x9 inch pan.
Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Prepare my
favorite cream cheese frosting
- adding the peel of 1 lemon and a few drops of
lemon essential oil
(if you have it on hand)
Pipe the frosting over cut bars.
Nutrition
Serving:
1
g
|
Calories:
73
kcal
|
Carbohydrates:
11
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.3
g
|
Trans Fat:
0.001
g
|
Cholesterol:
9
mg
|
Sodium:
16
mg
|
Potassium:
54
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
764
IU
|
Vitamin C:
1
mg
|
Calcium:
16
mg
|
Iron:
0.3
mg