Spiced Ginger Carrot Zucchini Bars (Printable Version)
Moist spiced bars with grated carrot, zucchini and ginger, topped with lemon cream cheese frosting for teatime.
# What You Need:
→ Spiced Bars
01 - 1 cup all-purpose flour
02 - 1 cup whole wheat flour
03 - 1 tsp baking powder
04 - ½ tsp baking soda
05 - ½ tsp salt
06 - 2 tsp ground ginger
07 - 1 tsp ground cinnamon
08 - ¼ tsp ground nutmeg
09 - ¼ tsp ground cloves
10 - ¾ cup packed light brown sugar
11 - ½ cup vegetable oil
12 - 2 large eggs
13 - 1 tsp vanilla extract
14 - ¼ cup unsweetened applesauce
15 - 1 cup grated carrot (about 2 medium carrots)
16 - 1 cup grated zucchini (about 1 medium, squeezed dry)
17 - 2 tbsp 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 tbsp fresh lemon juice
22 - 1 tsp finely grated lemon zest
23 - ½ tsp vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line a 9×13-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 well 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 to 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 - Once the bars are fully cooled, spread the lemon cream cheese frosting evenly over the top. Cut into 12 bars and serve.
# Expert Tips:
01 -
- The zucchini disappears completely into the bars, leaving only an incredible fudgy texture that no one can ever identify.
- That lemon cream cheese frosting is tangy enough to cut through the warmth of the ginger and cloves, making each bite surprisingly balanced.
- These bars taste even better on the second day, which means you can make them ahead without any stress.
02 -
- If you skip squeezing the zucchini, the extra moisture will make the bars gummy in the center and they will not hold their shape when sliced.
- Frosting warm bars is the fastest way to end up with a melted, sliding mess, so patience here genuinely pays off.
03 -
- Grate the vegetables on the fine side of a box grater so they melt into the crumb rather than leaving stringy shreds.
- A tiny pinch of salt in the frosting balances the sweetness and makes the lemon flavor pop twice as much.