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Spiced Ginger Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

ni Bars with Lemon Cream Cheese Frosting Recipe
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★★★★★

5.1 from 19 reviews

Delight in these moist and flavorful Spiced Ginger Carrot and Zucchini Bars topped with a tangy Lemon Cream Cheese Frosting. Packed with fresh grated vegetables, warm spices, and a touch of honey, these bars offer a perfect balance of sweetness and zest, ideal for a wholesome snack or dessert.

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. It’s normal if small clumps of brown sugar remain; these will dissolve as the mixture sits. Gently fold in the grated carrot, zucchini, and chopped walnuts until evenly incorporated.
  2. Prepare and Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, ground ginger, and baking soda thoroughly. This ensures the leavening agents and spices are evenly distributed throughout the batter.
  3. Mix Batter and Prepare for Baking: Add the dry flour mixture to the wet mixture. Stir gently until just combined to avoid overmixing, which can toughen the bars. Spread the batter evenly into an ungreased 13x9x2-inch baking pan, ensuring a smooth surface for even baking.
  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. Once baked, allow the cake to cool completely in the pan placed on a wire rack. Cooling fully is essential before frosting to prevent melting and sliding of the frosting.
  5. Prepare and Apply the Frosting: Once the cake has cooled, beat the reduced-fat cream cheese, icing sugar, and lemon zest together in a medium bowl using an electric mixer at medium speed until the frosting is light and fluffy. Spread or pipe the lemon cream cheese frosting evenly over the cooled cake. Cut into 36 bars and serve.

Notes

  • Ensure the zucchini is grated and gently squeezed to remove excess moisture to prevent sogginess.
  • You can substitute walnuts with pecans or omit nuts for a nut-free version.
  • For a more intense lemon flavor, add 1 teaspoon of lemon juice to the frosting.
  • Storage: Keep leftover bars refrigerated in an airtight container for up to 4 days.
  • These bars freeze well; wrap tightly and freeze for up to 2 months.

Nutrition

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

Find it online: https://leofoster.com/spiced-ginger-carrot-and-zucchini-bars-with-lemon-cream-cheese-frosting-recipe/