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Spiced Ginger Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Delicious Spiced Ginger Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Spiced Ginger Carrot and Zucchini Bars with Lemon Cream Cheese Frosting offer a delightful blend of spices and sweetness in a moist dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bars
  • 2 cups grated carrots fresh, essential for moisture
  • 1 cup grated zucchini squeeze out excess water
  • 3 large eggs farm-fresh works best
  • 1 cup brown sugar can substitute with coconut sugar
  • 1/2 cup honey maple syrup is a great alternative
  • 1/2 cup oil can substitute with applesauce
  • 1 teaspoon vanilla extract almond extract can be used as an option
  • 1/2 cup chopped walnuts pecans can be used instead
  • 1 1/2 cups all-purpose flour whole wheat flour can change the texture
  • 1 teaspoon baking powder ensure freshness for best rise
  • 1 teaspoon baking soda essential for leavening
  • 1 teaspoon ground ginger fresh ginger can enhance the flavor
For the Frosting
  • 8 ounces cream cheese room temperature for best mixing
  • 1 tablespoon lemon zest adds zesty flavor
  • 2 tablespoons lemon juice lime can be substituted carefully

Equipment

  • large mixing bowl
  • Whisk
  • 13x9-inch baking pan
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your equipment for the batter.
  2. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla until fully combined.
  3. Fold in the grated carrots and zucchini along with the chopped walnuts until well integrated.
  4. In a separate bowl, mix the all-purpose flour, baking powder, baking soda, and ground ginger thoroughly.
  5. Add the dry mixture to the wet ingredients, stirring gently until just combined.
  6. Spread the batter evenly in an ungreased 13x9-inch pan, smoothing the top with a spatula.
  7. Bake for approximately 25 minutes and check for doneness with a toothpick.
  8. Remove from the oven and allow to cool completely on a wire rack.
  9. Beat the room-temperature cream cheese until fluffy, then mix in the lemon zest and juice until smooth.
  10. Spread the lemon cream cheese frosting over the cooled bars, slice, and serve.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 14gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, squeeze excess moisture from the zucchini and carrots. Store in the fridge for up to 5 days.

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