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Zucchini Carrot Bars with Lemon Cream Cheese Frosting

This recipe is mostly healthy and definitely yummy! Perfect for a summer treat!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 36


  • 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


  • 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 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.