Spiced Ginger Carrot Zucchini Bars (Printable Version)
Moist spiced carrot and zucchini bars with ginger and lemon cream cheese frosting—perfect for teatime or dessert.
# What You Need:
→ Bars
01 - 1 cup all-purpose flour
02 - 1 cup whole wheat flour
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 2 teaspoons ground ginger
07 - 1 teaspoon ground cinnamon
08 - ¼ teaspoon ground nutmeg
09 - ¼ teaspoon ground cloves
10 - ¾ cup packed light brown sugar
11 - ½ cup vegetable oil
12 - 2 large eggs
13 - 1 teaspoon vanilla extract
14 - ¼ 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 - ¼ cup unsalted butter, softened
20 - 2 cups powdered sugar, sifted
21 - 2 tablespoons fresh lemon juice
22 - 1 teaspoon finely grated lemon zest
23 - ½ 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 the all-purpose flour, whole wheat flour, 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 30–35 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 leftovers refrigerated in an airtight container.
# Expert Advice:
01 -
- These bars taste like a cross between carrot cake and gingerbread but come together in one bowl with zero fuss.
- The lemon cream cheese frosting is tangy enough to balance all that warm spice and people always ask what your secret is.
02 -
- Skipping the zucchini squeeze step will give you a soggy center that no amount of extra baking time can rescue.
- The frosting firms up beautifully in the fridge but let the bars sit at room temperature for fifteen minutes before serving for the best texture.
03 -
- Grate your carrots and zucchini on the fine holes of the box grater for the most tender texture, since coarse shreds can make the bars feel stringy.
- An offset spatula is the single best tool for spreading frosting evenly without tearing the delicate surface of the bars.