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Ginger Carrot and Zucchini Bars

Ginger Carrot and Zucchini Bars with Creamy Lemon Frosting

These Ginger Carrot and Zucchini Bars combine warm spices with vegetables for a delightful dessert that satisfies your sweet tooth healthfully.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bars
  • 2 large Eggs Provide moisture and binding for the bars.
  • 1 cup Brown Sugar Adds sweetness and depth of flavor; can replace with white sugar or honey.
  • 1/2 cup Oil Keeps the bars moist; melted coconut oil is a healthier alternative.
  • 1/3 cup Honey Adds natural sweetness; substitute with maple syrup for a vegan option.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; optional.
  • 1 cup Carrot Freshly grated is recommended for best results.
  • 1 cup Zucchini Grated and excess water squeezed out.
  • 1/2 cup Walnuts Adds crunch; omit for nut-free or substitute with pumpkin seeds.
  • 1 cup Flour Use all-purpose or gluten-free blend.
  • 1 teaspoon Baking Powder Essential for texture.
  • 1 teaspoon Ground Ginger Can replace with cinnamon if preferred.
  • 1 teaspoon Baking Soda An essential leavening agent.
For the Frosting
  • 8 oz Cream Cheese Must be at room temperature for proper mixing.
  • 1 lemon Lemon (Zest & Juice) Brightens the frosting; use lemon for best flavor.

Equipment

  • Mixing bowls
  • 13x9-inch pan
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and gather your baking equipment.
  2. In a large mixing bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla extract until well combined.
  3. Gently fold in the grated carrots, squeezed zucchini, and walnuts (if using).
  4. In a separate bowl, whisk together the flour, baking powder, ground ginger, and baking soda.
  5. Fold the dry mixture into the wet mixture, stirring just until combined but avoiding overmixing.
  6. Pour the batter into your prepared pan, spreading it evenly with a spatula.
  7. Bake for about 25 minutes, checking for doneness when edges are golden brown.
  8. Allow the bars to cool completely in the pan for at least an hour.
  9. Beat together the softened cream cheese, fresh lemon juice, and zest until light and fluffy.
  10. Once the bars are cooled, spread the lemon cream cheese frosting over the top.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 1025IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Squeeze excess moisture from the zucchini and carrots. Measure flour correctly using the spoon-and-level method. Allow bars to cool completely before frosting for best results.

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