Why I Love This Recipe
I love this recipe because it’s simple, satisfying, and full of natural goodness. The grated carrot and zucchini make these bars incredibly moist without needing a ton of oil, while the walnuts add a nice bit of crunch. And that lemon cream cheese frosting? It’s creamy, tangy, and gives the bars a fresh finish that lifts the whole dessert. I can make a big batch and share, or store extras for later—they’re always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Bars:
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2 eggs, lightly beaten
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¾ cup tightly packed brown sugar
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½ cup canola oil
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¼ cup honey
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1 teaspoon vanilla extract
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1 ½ cups grated carrot
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1 cup grated zucchini
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½ cup walnuts, chopped
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1 ½ cups regular flour
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1 teaspoon baking powder
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½ teaspoon ground ginger
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¼ teaspoon baking soda
For the Lemon Cream Cheese Frosting:
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1 (8 oz) package reduced-fat cream cheese
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1 cup icing sugar
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1 ½ teaspoons lemon zest
Directions
1. Preheat and Prepare Wet Ingredients:
I preheat the oven to 350°F (175°C). In a large bowl, I whisk together the eggs, brown sugar, canola oil, honey, and vanilla extract. I don’t stress if there are a few clumps of brown sugar—they dissolve as the mixture sits. Then I gently fold in the grated carrot, zucchini, and chopped walnuts.
2. Combine Dry Ingredients:
In another bowl, I whisk together the flour, baking powder, ginger, and baking soda until everything is evenly mixed.
3. Mix the Batter:
I add the dry ingredients to the wet mixture and stir just until everything is combined. I’m careful not to overmix to keep the bars soft. Then I spread the batter evenly in an ungreased 13x9x2-inch baking pan.
4. Bake and Cool:
I bake the bars for about 25 minutes, or until a toothpick inserted in the center comes out clean. Once they’re done, I let them cool completely in the pan on a wire rack before frosting.
5. Make the Frosting:
In a medium bowl, I beat together the cream cheese, icing sugar, and lemon zest until the mixture is fluffy and smooth. Once the bars are cool, I spread the frosting evenly over the top. Sometimes I pipe it on for a little extra flair.
Servings and timing
This recipe yields 36 small bars, ideal for sharing or serving at events. It takes about 15 minutes to prep and 25 minutes to bake, making the total time just 40 minutes from start to finish.
Variations
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I sometimes add shredded coconut or raisins for more texture.
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For a gluten-free version, I use a 1:1 gluten-free flour blend.
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I’ve used orange zest in place of lemon for a different citrus twist.
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I swap walnuts for pecans when I want a slightly sweeter crunch.
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I make a double batch and freeze half (without frosting) for later.
Storage/Reheating
I store the frosted bars in an airtight container in the refrigerator for up to 5 days. For best flavor, I let them sit at room temperature for about 10 minutes before serving. If I want to freeze them, I do so without the frosting, then thaw and frost just before serving.
FAQs
Can I use only carrot or only zucchini?
Yes, I’ve used just carrot or just zucchini in the past. I keep the total amount the same and the bars still turn out great—moist and flavorful.
Do I need to peel the zucchini?
I don’t peel it. The skin is soft and blends right in, plus it adds a little extra color and texture to the bars.
Can I make this without nuts?
Absolutely. I skip the walnuts if I need a nut-free version. The bars are still moist and tasty without them.
What kind of cream cheese works best?
I like using reduced-fat cream cheese for a lighter frosting, but full-fat works too and gives it a richer texture.
How do I keep the bars from being too wet?
I lightly squeeze excess moisture out of the zucchini before adding it. This helps keep the texture of the bars just right—moist but not soggy.
Conclusion
These Easy Carrot and Zucchini Bars with Lemon Cream Cheese Frosting are a fantastic way to use up fresh produce and satisfy my sweet tooth at the same time. They’re quick to make, naturally moist, and finished with a zesty lemon glaze that makes them feel extra special. Whether I’m baking for a crowd or just want something wholesome and sweet on hand, this recipe is always a winner.
Print
Easy Carrot and Zucchini Bars with Lemon Cream Cheese Frosting
- Total Time: 40 minutes
- Yield: 36 bars
- Diet: Vegetarian
Description
Moist and wholesome carrot-zucchini bars topped with a zesty lemon cream cheese frosting — perfect for spring brunch or healthy snacking.
Ingredients
For the Bars:
2 large eggs, lightly beaten
¾ cup tightly packed brown sugar
½ cup canola oil
¼ cup honey
1 tsp vanilla extract
1½ cups grated carrot
1 cup grated zucchini
½ cup chopped walnuts
1½ cups all-purpose flour
1 tsp baking powder
½ tsp ground ginger
¼ tsp baking soda
For the Lemon Cream Cheese Frosting:
1 (8 oz) package reduced-fat cream cheese
1 cup icing sugar (powdered sugar)
1½ tsp lemon zest
Instructions
1. Preheat and Mix Wet Ingredients:
Preheat oven to 350°F (175°C).
In a large mixing bowl, whisk together eggs, brown sugar, canola oil, honey, and vanilla extract.
Fold in grated carrots, zucchini, and chopped walnuts.
2. Combine Dry Ingredients:
In a separate bowl, mix flour, baking powder, ginger, and baking soda until well combined.
3. Combine Wet and Dry:
Stir dry ingredients into the wet mixture just until combined. Avoid overmixing.
4. Bake:
Spread batter evenly in an ungreased 13x9x2-inch baking pan.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely in the pan on a wire rack.
5. Prepare Frosting:
In a medium bowl, beat together cream cheese, icing sugar, and lemon zest on medium speed until fluffy.
6. Frost and Serve:
Spread or pipe frosting over the completely cooled bars.
Cut into 36 squares and serve.
Notes
Bars store well in the refrigerator for up to 5 days.
For added zest, sprinkle extra lemon zest on top before serving.
You can swap walnuts for pecans or omit for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
