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Spiced Ginger Carrot and Zucchini Bars Recipe

Spiced Ginger Carrot and Zucchini Bars Recipe
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★★★★★

4.9 from 13 reviews

Delight in these moist and flavorful Spiced Ginger Carrot and Zucchini Bars, combining the natural sweetness of carrots and zucchini with warm ginger spice and a creamy lemon-zested frosting. Perfect for a wholesome snack or dessert, these bars blend textures and tastes beautifully with walnuts adding a pleasant crunch.

Ingredients

Scale

Wet Ingredients

  • 2 eggs, lightly beaten
  • 3/4 cup tightly packed brown sugar
  • 1/2 cup canola oil
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrot
  • 1 cup grated zucchini
  • 1/2 cup walnuts, chopped

Dry Ingredients

  • 1 1/2 cups regular flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda

Frosting Ingredients

  • 1 8 oz package reduced-fat cream cheese
  • 1 cup icing sugar
  • 1 1/2 teaspoons lemon zest

Instructions

  1. Preheat and Prepare Wet Ingredients: Begin by preheating your oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, canola oil, honey, and vanilla extract. Small clumps of brown sugar might appear, but they will dissolve as the mixture rests. Gently fold in the grated carrot, grated zucchini, and chopped walnuts until evenly combined.
  2. Prepare and Combine Dry Ingredients: In a separate bowl, mix together the flour, baking powder, ground ginger, and baking soda using a whisk to ensure even distribution of the leavening agents and spices.
  3. Mix Batter and Prepare for Baking: Add the dry ingredient mixture to the wet mixture. Stir gently just until combined; avoid overmixing to keep the bars tender. Pour and spread the batter evenly into an ungreased 13x9x2-inch baking pan.
  4. Bake and Cool the Cake: Bake in the preheated oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely in the pan before frosting.
  5. Prepare the Frosting and Finish: In a mixing bowl, beat the reduced-fat cream cheese until smooth. Gradually add the icing sugar and continue beating until creamy. Fold in the lemon zest. Spread the frosting evenly over the cooled bars. Refrigerate for at least 30 minutes before slicing and serving.

Notes

  • Do not overmix the batter to prevent dense bars.
  • Make sure to grate the vegetables finely to ensure even moisture distribution.
  • Allow bars to cool completely before frosting to prevent frosting from melting.
  • Store the bars refrigerated and consume within 3-4 days.
  • Optional: Substitute walnuts with pecans or omit for nut-free version.

Nutrition

Keywords: carrot bars, zucchini bars, spiced dessert bars, ginger carrot cake bars, cream cheese frosting bars

Find it online: https://bakedbylisa.com/spiced-ginger-carrot-and-zucchini-bars-recipe/