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
