These carrot and zucchini bars are a tasty treat that combines sweet carrots and soft zucchini in a moist cake. Topped with a light citrus cream cheese frosting, they are simply delicious!
It’s like having a little party in your mouth! I love how the frosting adds a zesty twist—perfect for brightening up a gloomy day. You won’t be able to eat just one!
Making these bars is easy, too. Just mix the veggies into the batter, bake, and slather on that yummy frosting. Enjoy these at breakfast or as a snack; they’re yummy any time!
Key Ingredients & Substitutions
Carrots: Freshly grated carrots give moisture and sweetness. You can substitute with pre-packaged shredded carrots if you’re short on time. I love adding a pinch of brown sugar with the carrots for extra sweetness!
Zucchini: Grated zucchini adds moisture without overpowering the flavor. Just make sure to squeeze out extra water. You can replace it with finely grated yellow squash for a similar effect.
Flours: This recipe uses both all-purpose and whole wheat flour for a hearty texture. If you want to make it gluten-free, substitute these for almond flour or a gluten-free blend, making sure to adjust liquid accordingly.
Oils: Vegetable oil keeps the bars moist. Coconut oil is a great substitute that adds a light coconut flavor. If you want a lighter option, you can use unsweetened applesauce in place of oil.
Nuts: Walnuts or pecans add a nice crunch. If you’re nut-free, leave them out or try seeds like sunflower or pumpkin seeds for a similar crunch.
How Do I Get My Zucchini Grated Perfectly?
Grating zucchini is a key step to ensure your bars are moist. Here’s how to do it right:
- Use a box grater or food processor to quickly grate the zucchini.
- After grating, place the zucchini in a clean kitchen towel or cheesecloth and twist to squeeze out excess moisture. This keeps your bars from becoming soggy.
- Measure after squeezing to get the right amount to add to your batter.
This technique will help keep your bars perfectly moist but not watery, which is vital for the right texture in your baked goods.
How to Make Carrot and Zucchini Bars with Citrus Cream Cheese Frosting
Ingredients You’ll Need:
For the Bars:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained (optional for moisture)
For the Citrus Cream Cheese Frosting:
- 4 ounces (115g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 tablespoon fresh orange juice
- 1 teaspoon lemon juice
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 30-35 minutes for baking. Once cooled, give the frosting a quick mix which takes around 10 minutes. After spreading the frosting, chill the bars for 30 minutes. In total, it’s about 1 hour and 25 minutes, but most of that is just waiting time while things cool and set!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease an 8×8 inch (20×20 cm) baking pan, then line it with parchment paper. Let the parchment hang over the edges a bit—this will make it easier to lift the bars out later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices throughout the flour.
3. Combine the Wet Ingredients:
In a larger bowl, beat the eggs, granulated sugar, brown sugar, vegetable or coconut oil, and vanilla extract. Mix until everything is well combined and smooth.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture into the wet mixture. Mix gently until everything is just combined. Be careful not to over-mix—it’s okay if a few flour streaks remain!
5. Add the Good Stuff:
Now it’s time to fold in the grated carrots and zucchini (make sure to squeeze the zucchini first!). If you’re using walnuts or pecans and crushed pineapple for added moisture, fold those in gently as well. This creates a lovely texture and flavor.
6. Bake the Bars:
Pour the batter into your prepared pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden brown and the center shouldn’t wobble.
7. Cool the Bars:
Once baked, remove the pan from the oven and let it cool completely in the pan on a wire rack. Patience is a virtue here—let it cool for at least 30 minutes!
8. Make the Citrus Cream Cheese Frosting:
While the bars are cooling, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy. Gradually add the powdered sugar, making sure to mix well after each addition.
9. Add Flavor to the Frosting:
Add in the fresh orange juice, lemon juice, orange zest, and vanilla extract. Mix until everything is fluffy and well combined.
10. Frost the Cool Bars:
Once the bars have cooled completely, spread the citrus cream cheese frosting evenly over the top. It adds a refreshing zing that pairs beautifully with the spices in the bars.
11. Chill and Slice:
Place the frosted bars in the refrigerator for about 30 minutes to let the frosting set. Then, when it’s ready, lift the bars out of the pan using the parchment paper. Slice them into squares.
12. Enjoy!
Serve these deliciously moist carrot and zucchini bars chilled or at room temperature. They make a wonderful snack, dessert, or treat with your favorite coffee or tea!
These bars are not only delightful for your taste buds, but they also encourage good eating habits with the addition of veggies. Enjoy every bite!
Can I Use Other Types of Sweeteners?
Absolutely! You can substitute the granulated sugar and brown sugar with alternatives like coconut sugar or maple syrup. Keep in mind that liquid sweeteners like maple syrup will require a slight adjustment of the dry ingredients to maintain the right consistency.
What If I Don’t Have Pineapple?
No worries! If you don’t have crushed pineapple, you can replace it with unsweetened applesauce or even an extra half cup of grated zucchini for added moisture. Just ensure you squeeze out excess moisture as needed!
How Do I Store These Bars?
Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, you can freeze the bars (without frosting) by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Thaw overnight in the fridge before serving.
Can I Make These Bars Vegan?
Yes! To make these bars vegan, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg, let it sit until it thickens). Use non-dairy cream cheese for the frosting and substitute the sugars with vegan-friendly options.
