Carrot & Zucchini Bars with Lemon Cream Cheese Frosting

(1 vote)
76 Comments
3 minutes
September 16, 2022
Carole Jones
A zucchini recipe that uses shredded carrots and zucchini together, so you know that these bars are going to be super moist and tender!  Think of them as if your favorite zucchini bread and carrot cake had a baby.  My kids call these zucchini brownies, but I’m not sure that fits since there is no chocolate.  The slather of yummy cream cheese frosting over each bar really makes these fabulous, but don’t you dare skip my secret ingredient in the frosting….
 Carrot and Zucchini Bars with Lemon Cream Cheese Frosting
 
I’ve been blogging for over 4 years now and the whole experience never fails to surprise me.
 
In less than 5 days, my post last week, Parmesan Chicken Bake became the most viewed recipe of all my 240 posts spanning 51 months.  I completely have Pinterest to thank, but it is still so mind-boggling to me how one simple post can take my blog to where I never thought possible.
 
I guess I should work on more chicken recipes 🙂

With my garden beginning it’s annual boom of goodies, I am overcome with zucchini and needed some new zucchini recipes. I couldn’t wait to try these bars.  I am in love with all baked goods with shredded carrots or zucchini.  They are always so moist which makes it hard to step away from them. A few extra miles on the treadmill are worth every bite. The lemon cream cheese frosting just puts these zucchini bars over the top!  Think about these as if your favorite zucchini bread had a baby with your favorite carrot cake.

 Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

These gems whipped together extremely quickly, and I didn’t even use a single appliance to make them.  A quick grate on the box grater instead of the KitchenAid and I mixed everything together in a bowl, even the frosting.  This is my kind of easy zucchini recipe!

Looking for more zucchini recipes for all that summer bounty?  Go grab my favorite Zucchini Cake Recipe with Cream Cheese Frosting!
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Zucchini Recipe for Carrot Zucchini Bars with Lemon Cream Cheese Frosting

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Zucchini brownies that are really blondies.  Loaded with fresh zucchini and carrots that make them super moist then topped with a yummy frosting.

  • Yield: 20 bars 1x

Ingredients

Scale

Zucchini Bars

  • 2 eggs
  • 3/4 C brown sugar
  • 1/2 C canola oil
  • 1/4 C honey
  • 1 tsp vanilla
  • 1 1/2 C shredded carrot (about 2 large carrots)
  • 1 C shredded zucchini (about 2 small zucchinis)
  • 1 1/2 C flour
  • 1 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C chopped pecans, optional

Frosting

  • 8 ounces reduced fat cream cheese, room temperature
  • 1 C powdered sugar
  • zest of one lemon
  • pinch of salt

Instructions

  1. Preheat oven to 350 degrees and lightly spray a 9×13 pan with nonstick spray.
  2. In a large bowl, whisk together the eggs, brown sugar, oil, honey and vanilla until smooth.  Switch to a rubber spatula and mix in the carrot, zucchini and pecans.  Add all the dry ingredients and mix together just until they are incorporated.  Pour into your greased pan and bake for 22-25 minutes, until the top springs back when lightly touched.  Cool completely on a wire rack before frosting.
  3. Prepare the frosting by beating together all the ingredients until well blended.  You can frost the whole pan before cutting to make it easy, but I really like cutting the bars first and individually frosting each bar.
  • Author: Carole Jones

Nutrition

  • Serving Size: 1 bar
  • Calories: 206
  • Sugar: 19g
  • Sodium: 160mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg
 

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

76 comments

Lisette
8 years ago

CanI make this in a bundt pan? Looks so good!

Carole
8 years ago

Hi Lisette! I don’t know if there is enough batter for a bundt pan. Maybe increase the recipe

Sharon
8 years ago

I made these for our bible study group last night – they were an absolute hit – guys went back for seconds and thirds! Will definitely make them again. Quick question – I used a 8×13 pan and cake came out quite thin – how can I make it slightly thicker – only other pan I have is 9×9 which I don’t think will work – any suggestions ?

Carole
8 years ago

Glad you liked them Sharon! You could use a square pan but they will be significantly thicker.

CEDAR
8 years ago

I live at just over 5 000 ft. Are there any adjustments for high altitude?

Carole
8 years ago

Howdy! I don’t have experience with high altitude baking so I won’t be much help. If you normally make an adjustment for cakes or bars, then I would use something similar for this recipe. Good luck!

Zucchini Cake with Lemon Cream Cheese Frosting
7 years ago

[…] version, just bake it in a 9×13 inch pan instead!Need another zucchini recipe?  These Carrot and Zucchini Bars will be just what you […]

Healthy Zucchini Carrot Muffins with Pineapple
7 years ago

[…] I know you want more delicious ways to use that zucchini, so check out my amazing Carrot & Zucchini Bars recipe! […]

Gloria
7 years ago

I see that the instructions call for adding the pecans with the zucchini and carrots. I am not seeing in the recipe the amount of pecans to add. Help please. These sound delicious and I would like to make them for company coming over in a couple of days.

Carole
7 years ago

Hey Gloria! Thank you for pointing that out to me. I didn’t add the pecans to my cake because I have some nut haters in my family. I ended up just sprinkling a few pecans over the top of half of the frosted bars. I would use about a 1/2 cup of chopped pecans. I will go add that to the recipe. Enjoy your time with your company!

Kim Slater
7 years ago

I made them with 1 cup Gluten Free flour and 1/2 cup of Almond flour.
They turned out amazing !

Carole
7 years ago

Awesome that you made them work for you Kim!

Michelle
6 years ago

I want to make this as a cake in a sheet cake pan. I’m thinking I just need to double the recipe and lengthen the bake time. What do you think?

Carole
6 years ago

Hello Michelle! I think you are right about the doubled recipe. Be cautious with adding too much baking time. Just keep checking the center of the cake and as soon as it bounces back after being lightly touched, it is done.

Terry T.
3 years ago

Thank you Carole for this absolutely delicious recipe. I was already more than a fan of sweet potatoes but some in my family were not until this. The dessert-like richness is divine! I followed the recipe exactly and the only thing I can even think of to try next time is to see if I could fluff up the sweet potato mixture just before topping with praline just to make them look, well, fluffier and maybe get a slightly lighter feel to them. I had a snack by combining jalapeno cheddar sourdough/cornbread sausage stuffing and this sweet potato dish and boy-what a treat! That combo of spicy-sweet-savory and praline-sweet was out of this world!!!!!

Bea
1 year ago

Question. The nuts are they only for topping or do you add to the batter?

Carole Jones
1 year ago

Hi Bea! Correct, the nuts are only for the topping but you could certainly add them into the batter as well if you would prefer it that way.

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