Dessert/ Recipes

Carrot-Zucchini Bars with Cream Cheese Frosting

Looking for a way to use fresh zucchini? You have to try these Carrot-Zucchini Bars with Cream Cheese Frosting. Spicy Carrot-Zucchini Bars are covered in cream cheese frosting! An easy and delicious way to use zucchini from your garden.

Carrot Zucchini Bars with Cream Cheese Frosting on a white plate with zucchini in the background

Carrot-Zucchini Bars with Cream Cheese Frosting

Do you have zucchini from your garden left that you are wondering what to do with? You are going to love these zucchini bars. They’re kind of like a cross between a carrot cake and a slice of zucchini bread. Moist, cake-like and absolutely irresistible. It’s an easy, no fuss recipe that comes together in no time at all!

Do you peel zucchini for zucchini bars?

When making these zucchini bars, you are going to shred the zucchini using a grater. Because you are shredding the zucchini, you do not have to worry about peeling the zucchini. If the skin of the zucchini is something that you really don’t like, you can peel the zucchini.

How to store zucchini for future recipes

If you have a garden or access to a great farmers market, you might have a lot of zucchini that you have to use before it goes bad. Since there is only so much zucchini you can eat at a time, you can store the zucchini to use later. When you are storing the zucchini you can shred it, slice it or even store it whole. You can also use a spiralizer to make zoodles. If you are shredding the zucchini, you can shred it first and then use paper towels to soak up any extra moisture. Then you can move the zucchini to freezer bags. Measure the zucchini and store it in individual portions. This makes it easy to have exactly how much you need when are thawing it out. You can slice the zucchini and store it the same way. If you are storing the whole zucchini, you can wrap it well in plastic and then put it in a freezer bag.

Do Zucchini Bars Need to Be Refrigerated

These zucchini bars should be stored in an airtight container. Because these bars have a cream cheese frosting, you will need to have them in the refrigerator. The bars will last about 3 to 4 days, If you have more bars than you can finish before they soil, you can move them to the freezer. You will want to freeze the bars first, before wrapping them in plastic. After the bars are frozen, you can move the bars to freezer bags to keep them from getting freezer burn. The bars will last about 3 to 4 months in the freezer. When you are ready to thaw the bars, you want to move the plastic from bars first. This prevents the plastic from sticking to the frosting.

Ingredients for carrot zucchini bars

  •  all-purpose flour
  • baking powder
  • ground ginger
  • cinnamon
  • baking soda
  • light brown sugar
  • vegetable oil
  • honey
  • eggs
  • vanilla extract
  • shredded carrots
  • zucchini
  • walnuts
  • raisins
  • cream cheese
  • powdered sugar
  • vanilla extract

How to make this zucchini bars recipe

Preheat oven to 350 degrees F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan) Butter the parchment.

In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, and baking soda; set aside.

In a large bowl, whisk together the brown sugar, oil, honey, eggs and vanilla extract. Add the flour mixture and stir just until combined. Fold in the carrots, zucchini (and optional walnuts and/or raisins) and stir just until combined.

Spread the batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Place the pan on a wire rack and cool completely.

To make the Frosting: Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 minutes. Add powdered sugar and vanilla. Beat until light and fluffy, scraping the bowl as necessary.

Spread the frosting evenly over the top of the cooled bars. Store leftovers in an airtight container in the refrigerator for up to 3 days. For optimal results, allow to return to room temperature before serving.

Want More Ways to Use Zucchini

If you have more zucchini that you want to use, don’t worry. I have more zucchini recipes that you are going to love. These zucchini recipes use zucchini in different ways. Whether you are using fresh zucchini or zucchini from the freezer, these recipes are amazing.

  • Garlic Butter Steak with Zucchini Noodles – This garlic butter steak with zucchini noodles is a great dinner idea. You can make the zoodles using the zoodles you made and put in the freezer or you can make the zoodles fresh. This low carb meal with melt in your mouth.
  • Turkey Zucchini Casserole – This Turkey Zucchini Casserole is a delicious and easy casserole recipe that will make the entire family happy. And you’ll be pleased to, using up leftover in the fridge!
  • Garlic Butter Meatballs with Lemon Zucchini Noodles Recipe – These are the ultimate garlic butter meatballs with zucchini noodles! With every bite of these meatballs, you will be yearning for the next one! They are buttery, have the perfect amount of garlic, and have lots of protein to keep you full. Not only are these garlic butter turkey meatballs perfect for an easy dinner, but they are also great for feeding a crowd too.
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Carrot-Zucchini Bars with Cream Cheese Frosting


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  • Author: Laura
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes

Description

Looking for a way to use fresh zucchini? You have to try these Carrot-Zucchini Bars with Cream Cheese Frosting. Spicy Carrot-Zucchini Bars are covered in cream cheese frosting! An easy and delicious way to use zucchini from your garden.

Scale

Ingredients

For the Bars:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
3/4 cup light brown sugar
1/2 cup vegetable oil
1/4 cup honey
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups shredded carrots
1 cup shredded zucchini (grated on the large side of a box grater)
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

For the Frosting:

8 ounces cream cheese, at room temperature
1 cup powdered sugar
1/2 teaspoon vanilla extract


Instructions

  1. Preheat oven to 350 degrees F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan) Butter the parchment.
  2. In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon and baking soda; set aside.
  3. In a large bowl, whisk together the brown sugar, oil, honey, eggs and vanilla extract. Add the flour mixture and stir just until combined. Fold in the carrots, zucchini (and optional walnuts and/or raisins) and stir just until combined.
  4. Spread the batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Place the pan on a wire rack and cool completely.
  5. To make the Frosting: Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 minutes. Add powdered sugar and vanilla. Beat until light and fluffy, scraping the bowl as necessary.
  6. Spread the frosting evenly over the top of the cooled bars. Store leftovers in an airtight container in the refrigerator for up to 3 days.For optimal results, allow to return to room temperature before serving.

Notes

Source: adapted from Brown Eyed Baker, originally adapted from Better Homes and Gardens
  • Category: dessert
  • Method: oven
  • Cuisine: American

Keywords: zucchini bars

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