Spiced Ginger Carrot and Zucchini Bars Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
