Spiced Ginger Carrot Zucchini Bars (Print Version)
Moist spiced carrot and zucchini bars topped with zesty lemon cream cheese frosting.
# What You'll Need:
→ Bars
01 - 1 cup all-purpose flour
02 - 1 cup whole wheat flour
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 teaspoons ground ginger
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
10 - 3/4 cup packed light brown sugar
11 - 1/2 cup vegetable oil
12 - 2 large eggs
13 - 1 teaspoon vanilla extract
14 - 1/4 cup unsweetened applesauce
15 - 1 cup grated carrot (about 2 medium)
16 - 1 cup grated zucchini (about 1 medium, squeezed dry)
17 - 2 tablespoons finely chopped crystallized ginger (optional)
→ Lemon Cream Cheese Frosting
18 - 8 oz cream cheese, softened
19 - 1/4 cup unsalted butter, softened
20 - 2 cups powdered sugar, sifted
21 - 2 tablespoons fresh lemon juice
22 - 1 teaspoon finely grated lemon zest
23 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, whisk together both flours, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves until evenly distributed.
03 - In a large bowl, beat the brown sugar, vegetable oil, eggs, vanilla extract, and applesauce until smooth and thoroughly combined.
04 - Gently fold the grated carrots, grated zucchini, and crystallized ginger (if using) into the wet mixture.
05 - Add the dry ingredient mixture to the wet ingredients and stir until just combined. Be careful not to overmix.
06 - Spread the batter evenly into the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow the bars to cool completely in the pan on a wire rack before frosting.
08 - Beat the softened cream cheese and butter together until smooth. Mix in the sifted powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until light and fluffy.
09 - Spread the lemon cream cheese frosting evenly over the fully cooled bars. Cut into 12 bars and serve. Store any leftovers refrigerated in an airtight container.
# Expert Advice:
01 -
- The ginger level is bold without overwhelming, and it pairs beautifully with the tangy lemon frosting.
- These bars stay incredibly moist for days thanks to the grated vegetables and applesauce.
- They feel indulgent enough for dessert but honest enough to sneak into a lunchbox.
02 -
- Squeezing the grated zucchini dry is not optional, and I learned this the hard way when my first batch turned into something closer to pudding than bars.
- Cooling completely before frosting is the difference between a gorgeous layered bar and a messy, melting situation.
- These bars need to be stored in the refrigerator because of the cream cheese frosting, and they actually taste even better the next day.
03 -
- Grate the carrots and zucchini on the small holes of a box grater so they practically disappear into the bars rather than leaving chunky bits.
- Taste your frosting before spreading it and add more lemon juice a few drops at a time if it needs more brightness.