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Carrot & Zucchini Bars with Lemon Cream Cheese Frosting

April 1, 2012 5 Comments This post may contain affiliate links. Read my disclosure policy.

Carrot & Zucchini Bars with Lemon Cream Cheese Frosting

I decided to do this post after this recipe I found recently on one of my favorite food websites, Real Mom Kitchen.  She has so many awesome recipes that I knew this would be no exception.  I instantly Pinned it on Pinterest, and it went viral.   Two weeks later and over 5,000 ‘re-pins’, I am sure there are tons of people who have already tried this.

My bars turned out a little more dense that I would have expected, but they were still delicious.  My whole family loved them, and since they were so easy to make, I will probably make them again soon.  Next time I will try mixing less and also getting more water out of the shredded zucchini….which I think could have been the culprit behind making these extra dense.  It could have also been the fact that my baking soda has been in my fridge for like a year…who knows!  I will post the recipe below, but you can also find it here.

food processor love.

lightly mix everything together

Add in the flour

Spread into baking dish

22 minutes later…

No frosting beats cream cheese frosting!

Carrot and Zucchini Bars

MmmmmmMMmmmmM!

Finished Product!

Ingredients:

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

  • 2 eggs, slightly beaten
  • 3/4 cup packed brown sugar
  • 1/2 cup canola oil
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1 1/2 cups shredded carrot
  • 1 cup shredded zucchini
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/4 tsp baking soda

Lemon Cream Cheese Frosting

  • 1 (8 oz) pkg reduced fat cream cheese
  • 1 cup powdered sugar
  • 1 1/2 tsp lemon zest

Directions:

  1. Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.  Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients.  Then fold in the carrot, zucchini
  2. In another bowl combine add the flour, baking powder, ginger, and baking soda.  Whisk to blend together.
  3. Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
  4. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  5. Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy.  Spread or pipe the frosting over the cooled bars.  Makes 36 bars.

Recipe adapted from Real Mom Kitchen who adapted from Better Homes and Garden

Related

Previous Post: « Crock Pot Apple Cinnamon Oatmeal
Next Post: Quinoa Cakes with Poached Eggs & Roasted Vegetables »

Reader Interactions

Comments

  1. dogsmum says

    April 1, 2012 at 3:46 pm

    This looks & sounds so tasty, I’m definitely going to have to make it. Thanks

    Reply
  2. dogsmum says

    April 1, 2012 at 3:48 pm

    This sounds & looks lush, I’m definitely going to make it

    Reply
  3. Denise says

    April 1, 2012 at 4:11 pm

    Y-U-M-M-Y!! ;D

    Reply
  4. Danny says

    April 1, 2012 at 4:45 pm

    Love your recipes and creativity!

    Reply
  5. Liz says

    September 1, 2014 at 11:16 am

    A nice recipe. Thanks so much.

    Reply

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Welcome

Hi! I’m Allyson - Welcome to Domestic Superhero where you will find lots of recipes & food goodness! I’m so happy you stopped by because I have a lot to share with you! Let's connect on social media, and be sure to subscribe to my email so you won’t miss a post!



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