Carrot and Zucchini Bars with Lemon Cream Cheese Frosting
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If you’re looking for a clever way to sneak veggies into dessert, these Carrot and Zucchini Bars with Lemon Cream Cheese Frosting are a sweet solution that totally works for my family. Honestly, zucchini only gets a warm welcome in our house when it’s baked into something sugary—think muffins, quick breads, or cake bars like these. I loved the idea of pairing it with carrots for a double dose of veggie goodness, and the result was a moist, flavorful treat that felt like a fresh twist on classic carrot cake.
What really made these bars stand out was the hint of ginger in the batter and the bright lemon cream cheese frosting on top—it’s a combo that’s cozy and refreshing all at once. The bars are packed with texture from the shredded veggies and chopped nuts, and they bake up beautifully with flecks of green and orange throughout. I left the zucchini unpeeled so the color could shine, but if you’re trying to keep it under the radar for picky eaters, peeling works just fine.
Ingredients for Carrot Zucchini Bar Recipe with Lemon Cream Cheese Frosting
- EGGS
- BROWN SUGAR
- CANOLA OIL
- HONEY
- VANILLA
- CARROT
- ZUCCHINI
- WALNUTS
- ALL-PURPOSE FLOUR
- BAKING POWDER
- GROUND GINGER
- BAKING SODA
- REDUCED FAT CREAM CHEESE
- POWDERED SUGAR
- LEMON ZEST
Instructions for Zucchini Carrot Bars with Lemon Cream Cheese Frosting
Preheat the Oven – Set your oven to 350°F and lightly grease a 13x9x2-inch baking pan or line it with parchment paper for easy removal.
Mix the Wet Ingredients – In a large mixing bowl, whisk together the eggs, brown sugar, canola oil, honey, and vanilla extract. Don’t worry if the brown sugar looks clumpy—it will dissolve as the mixture rests.
Add the Veggies & Nuts – Fold in the shredded carrots, shredded zucchini (peeled or unpeeled), and walnuts. Mix gently until evenly distributed.
Combine the Dry Ingredients – In a separate bowl, combine flour, baking powder, ground ginger, and baking soda with a whisk.
Make the Batter – Add the dry ingredients to the wet mixture and stir just until combined—don’t overmix. The batter will be thick and textured.
Bake the Bars – Spread the batter evenly into your prepared pan. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan on a wire rack.
Make the Lemon Cream Cheese Frosting – In a medium bowl, beat together the reduced-fat cream cheese, powdered sugar, and lemon zest. Use an electric mixer on medium speed until the frosting is light and fluffy. Once the bars are fully cooled, spread or pipe the frosting over the top.
Frequently Asked Questions
Can you taste the zucchini in these bars?
Not really! The zucchini adds moisture and blends right in with the carrots. Most people won’t even notice it’s there—especially with the lemon frosting on top.
Do I need to peel the zucchini before shredding?
It’s up to you. Leaving the skin on adds pretty green flecks and extra nutrients, but peeling helps hide it if you’re serving picky eaters.
How do I store these bars?
Store frosted bars in an airtight container in the refrigerator for up to 5 days. Unfrosted bars can be kept at room temperature for 2–3 days.
Can I freeze them?
Yes! Freeze unfrosted bars for up to 3 months. Thaw in the fridge overnight and frost just before serving.
What’s the best way to shred the veggies?
A box grater works great, or use a food processor with a shredding blade for faster prep. Be sure to squeeze out excess moisture from the zucchini gently.
Can I make this recipe ahead of time?
Yes! Bake the bars and store them (frosted or unfrosted) in the fridge. They’re even better the next day once the flavors have settled.
FOR MORE RECIPES LIKE THIS, TRY:
Carrot and Zucchini Bars with Lemon Cream Cheese Frosting
Real Mom Kitchen
Ingredients
- 2 eggs slightly beaten
- ¾ cup packed brown sugar
- ½ cup canola oil
- ¼ cup honey
- 1 tsp vanilla
- 1 ½ cups shredded carrot
- 1 cup shredded zucchini
- ½ cup chopped walnuts
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp ground ginger
- ¼ tsp baking soda
Lemon Cream Cheese Frosting:
- 8 oz pkg reduced fat cream cheese
- 1 cup powdered sugar
- 1 ½ tsp lemon zest
Instructions
- Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don't worry about clumps of the brown sugar. Those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts.
- In another bowl, add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
- Add the flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
- Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
- Once the cake is cooled, prepare the frosting. In a medium mixing bowl, beat the frosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars.
Nutrition
Recipe adapted from Better Homes and Gardens.
