Spiced Ginger Carrot Zucchini Bars (Printable)
Moist spiced carrot and zucchini bars topped with lemon cream cheese frosting—warm spices and bright citrus.
# What You'll Need:
→ Bars
01 - 1 cup all-purpose flour
02 - 1 cup whole wheat flour
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 teaspoons ground ginger
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
10 - 3/4 cup packed light brown sugar
11 - 1/2 cup vegetable oil
12 - 2 large eggs
13 - 1 teaspoon vanilla extract
14 - 1/4 cup unsweetened applesauce
15 - 1 cup grated carrot (about 2 medium)
16 - 1 cup grated zucchini (about 1 medium, squeezed dry)
17 - 2 tablespoons finely chopped crystallized ginger (optional)
→ Lemon Cream Cheese Frosting
18 - 8 oz cream cheese, softened
19 - 1/4 cup unsalted butter, softened
20 - 2 cups powdered sugar, sifted
21 - 2 tablespoons fresh lemon juice
22 - 1 teaspoon finely grated lemon zest
23 - 1/2 teaspoon vanilla extract
# How To Make:
01 - Preheat oven to 350°F. Line a 9x13-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 fully incorporated.
04 - Gently fold the grated carrots, grated zucchini, and crystallized ginger (if using) into the wet mixture.
05 - Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix.
06 - Spread the batter evenly into the prepared baking pan using a spatula.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
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 completely cooled, spread the lemon cream cheese frosting evenly over the top. Cut into 12 bars and serve. Store leftovers refrigerated in an airtight container.
# Expert Tips:
01 -
- The combination of fresh ginger and ground spices creates a warmth that feels like a blanket on a chilly afternoon, and people always ask what your secret ingredient is.
- Squeezing the zucchini dry means these bars stay moist without turning soggy, so you get that perfect tender crumb every single time.
02 -
- Wet zucchini is the fastest way to ruin these bars, so squeeze it in a kitchen towel until it feels almost dry to the touch before adding it to the batter.
- Frosting warm bars was my biggest early mistake, and it turned my beautiful cream cheese layer into a runny mess that slid right off the edges.
03 -
- Toasting the spices in a dry skillet for thirty seconds before adding them to the flour bloom their essential oils and intensify the warmth throughout every bite.
- A microplane grater gives you the finest zucchini shreds that virtually disappear into the batter, making these bars a secret win even with vegetable skeptics.