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.
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!
Zucchini brownies that are really blondies. Loaded with fresh zucchini and carrots that make them super moist then topped with a yummy frosting.
- 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
- 8 ounces reduced fat cream cheese, room temperature
- 1 C powdered sugar
- zest of one lemon
- pinch of salt
- Preheat oven to 350 degrees and lightly spray a 9×13 pan with nonstick spray.
- 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.
- 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.