Spiced Ginger Carrot and Zucchini Bars Recipe

Introduction

These Spiced Ginger Carrot and Zucchini Bars are a moist, flavorful treat perfect for any occasion. Packed with fresh vegetables, warm spices, and topped with a tangy cream cheese frosting, they are as delicious as they are wholesome.

Ingredients

• 2 eggs, lightly beaten
• 3/4 cup tightly packed brown sugar
• 1/2 cup canola oil
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrot
• 1 cup grated zucchini
• 1/2 cup walnuts, chopped
• 1 1/2 cups regular flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1 8 oz package reduced-fat cream cheese
• 1 cup icing sugar
• 1 1/2 teaspoons lemon zest

Instructions

1. Step 1: Preheat your oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, canola oil, honey, and vanilla extract until combined. It’s fine if some small brown sugar clumps remain; they will dissolve later. Gently fold in the grated carrot, grated zucchini, and chopped walnuts.
2. Step 2: In a separate bowl, whisk together the flour, baking powder, ground ginger, and baking soda until evenly mixed.
3. Step 3: Add the dry ingredients to the wet mixture and stir just until combined, being careful not to overmix. Spread the batter evenly into an ungreased 13x9x2-inch baking pan.
4. Step 4: Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the pan on a wire rack.
5. Step 5: To prepare the frosting, beat the cream cheese, icing sugar, and lemon zest with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled cake. Cut into 36 bars to serve.

Tips & Variations

• For a nut-free version, omit the walnuts or replace with sunflower seeds for added crunch.
• Use Greek yogurt in the frosting for a tangier taste and lighter texture.
• Grate the vegetables finely so the bars remain moist but tender.
• Add a pinch of cinnamon or nutmeg to the dry ingredients for extra warmth.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them (without frosting) for up to 2 months. Defrost bars overnight in the fridge before frosting and serving. To reheat, warm individual bars gently in the microwave for about 15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different vegetables in this recipe?

Yes, you can substitute the zucchini or carrot with grated sweet potato or pumpkin, keeping the same quantity for moisture and texture.

Is it possible to make these bars gluten-free?

Absolutely. Replace the regular flour with a gluten-free all-purpose blend that includes xanthan gum for similar results.

Spiced Ginger Carrot and Zucchini Bars Recipe

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★★★★★

4.5 from 83 reviews

These Spiced Ginger Carrot and Zucchini Bars are moist, flavorful, and perfectly balanced with warm ginger spice and fresh vegetables. Topped with a tangy reduced-fat cream cheese frosting, they make a delightful treat that’s great for dessert, snacks, or sharing at gatherings. With a blend of wholesome ingredients like carrots, zucchini, and walnuts, these bars offer both texture and nutrition in every bite.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 36 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 eggs, lightly beaten
• 3/4 cup tightly packed brown sugar
• 1/2 cup canola oil
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrot
• 1 cup grated zucchini
• 1/2 cup walnuts, chopped

Dry Ingredients

• 1 1/2 cups regular flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking soda

Frosting

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

Instructions

1. Preheat and Prepare Wet Ingredients: Begin by preheating your oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, canola oil, honey, and vanilla extract. Small clumps of brown sugar may remain but will dissolve as the mixture rests. Gently fold in the grated carrot, grated zucchini, and chopped walnuts until combined.
2. Prepare and Combine Dry Ingredients: In a separate bowl, whisk together the regular flour, baking powder, ground ginger, and baking soda until evenly blended. This ensures proper distribution of leavening agents for an even rise in your bars.
3. Mix Batter and Prepare for Baking: Add the dry ingredient mixture to the wet ingredients. Stir gently and just until combined; do not overmix as this can make the bars dense. Spread the batter evenly into an ungreased 13x9x2-inch baking pan to prepare for baking.
4. Bake and Cool the Cake: Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the pan on a wire rack before frosting. Cooling completely ensures the frosting will not melt.
5. Prepare and Apply the Frosting: Using an electric mixer on medium speed, beat together the reduced-fat cream cheese, icing sugar, and lemon zest until fluffy and smooth. Spread or pipe the frosting evenly over the cooled cake. Slice into 36 bars and serve.

Notes

• Ensure the cake is completely cooled before applying frosting to prevent melting.
• You can substitute the walnuts with pecans or omit for a nut-free version.
• Store bars in an airtight container in the refrigerator for up to 4 days.
• For a gluten-free option, substitute the regular flour with a gluten-free baking blend.

Keywords: carrot bars, zucchini bars, ginger dessert, cream cheese frosting, spiced bars, healthy dessert