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Close-up of frosted zucchini carrot bars cut into squares, showcasing moist texture and creamy frosting – a delicious dessert with vegetables that’s perfect as food for spring and one of the best zucchini dessert recipes for brunch or gatherings.

Zucchini Carrot Bars – Easy Spring Dessert with Creamy Frosting

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  • Author: ilovedesserts
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 36 bars
  • Category: Desserts

Description

These bars strike the perfect balance of cozy spice, natural sweetness, and bright lemon frosting. Whether you’re baking for family, friends, or just yourself (no judgment), they’re guaranteed to be a hit!

Ingredients

Scale
  • 2 large eggs, lightly whisked
  • 3/4 cup packed brown sugar
  • 1/2 cup canola oil (or any neutral oil)
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots
  • 1 cup shredded zucchini
  • 1/2 cup chopped walnuts
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda

For the frosting:

  • 8 oz reduced-fat cream cheese
  • 1 cup powdered sugar
  • 1 1/2 teaspoons lemon zest

Instructions

  1. Get Things Started
    • Preheat your oven to 350°F. While that warms up, grab a large bowl and whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t stress if you see a few sugar lumps—those will melt right in. Fold in the shredded carrot, zucchini, and walnuts until everything is nicely coated.
  2. Mix the Dry Team
    • In another bowl, combine flour, baking powder, ginger, and baking soda. Give it a quick whisk to make sure the leavening is spread evenly—no one wants a lopsided bake.
  3. Bring It All Together
    • Add the dry mixture to the wet ingredients. Stir until everything is just combined (overmixing will make the bars tough). Pour the batter into an ungreased 13x9x2-inch pan, smoothing it out into an even layer.
  4. Bake to Perfection
    • Slide the pan into the oven and bake for about 25 minutes. Check doneness with a toothpick—if it comes out clean, you’re golden. Let the bars cool completely in the pan on a wire rack before moving on to the frosting step.
  5. Frost and Finish
    • Beat the cream cheese, powdered sugar, and lemon zest with a hand mixer until smooth and fluffy. Spread the frosting generously over the cooled bars. Cut into 36 squares and watch them disappear.

Notes

Serving Ideas

These moist and flavorful carrot zucchini bars are a dream alongside an afternoon cup of chai or a frothy latte. Hosting brunch? Serve them with a platter of fresh fruit like strawberries or peaches. For bake sales or potlucks, dress them up by tucking a fresh mint leaf on top of each frosted square—cute and delicious.

Storage Tips

  • Refrigerate: Because of the cream cheese frosting, these bars should be stored in the fridge. Keep them in an airtight container for up to 5 days. They actually taste even better the next day once the flavors meld together.
  • Freeze: Slice into portions, layer with wax paper in a freezer-safe container, and freeze for up to 3 months. Make sure to keep them flat so the frosting doesn’t get squished.
  • Thaw: For best results, transfer frozen bars to the fridge and let them thaw overnight. If you’re impatient, leave them at room temp for 20–30 minutes, but don’t let them sit out too long because of the frosting.

Nutrition

  • Calories: 2400 kcal
  • Fat: 110 g
  • Carbohydrates: 340 g
  • Protein: 35 g

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Find it online: https://ilovedesserts.net/zucchini-carrot-bars-easy-spring-dessert-with-creamy-frosting/