Zucchini Carrot Bars with Lemon Cream Cheese Drizzle

Zucchini & Carrot Bars

Was it a bumper crop for zucchini again? I have the perfect recipe for you! Taylor’s Zucchini & Carrot bars! To be honest, you might even plant more zucchini next year just to make more of these bars! Fun Fact: according to wordgenius.com’s article 10 Commonly Misspelled Words, Zucchini is a very commonly misspelled word.

The awkward silence.

I can’t spell zucchini yet I can spell Mississippi backwards faster than I can forward. ippississiM! It’s a fun party trick that I whip out when there’s an awkward silence.

Speaking of awkward silence, my middle son got a hold of my phone and did something to it. I’m not sure what, but now when I write his name, it comes up as “my favourite son.” So, every time I text his brothers and mention him, his name comes up as my favourite son. Yup, awkward silence!

What does all this have to do with Zucchini?

Well, the other day, I made some chocolate zucchini bread. I gave a piece to my favourite son’s girlfriend. Let’s just call her Taylor.

Delicious zucchini carrot bar

Anyway, Taylor is a Food Scientist, so she’s always analyzing the food she tastes. It’s kind of intimidating when she comes for supper! I could tell by the look on her face that she didn’t like it.

Taylor walked to the counter, came back with a Zucchini & Carrot Bar in her hand and said, “Here, taste this.” Well, with her recipe in hand, I went right home, tossed my zucchini bread in the trash, and made a batch of hers.

These Zucchini & Carrot Bars are honestly the best-tasting way to use up that never-ending supply of zucchini. Don’t have a garden full it? You’ll want to run out and get some!

If you need more ways to use up that zucchini, my Zucchini Salsa is delicious as well! I always make a few batches of it in the fall.

Part of the Served With Ice Team?

Back to Taylor! As a Food Scientist, part of her job is to taste something and then recreate it or even make it better. I’m sure there is way more to it than that. But do you know how handy it is to have someone you can feed something to and then tell you what’s in it, or what’s missing?

Zucchini carrot bar in kids lunch
The gold rush!

As a food blogger, I can tell you it’s like striking gold! When I’m having trouble with a recipe, I know exactly where she lives! I’m sure you’ll see more of Taylor in the future! But for now, let’s look at her Zucchini & Carrot bars.

These bars are so moist and full of veggies! They are fabulous naked, the way Taylor intended, but why not dress them up with a light dusting of powdered sugar or a lemon cream cheese drizzle.

It turns out the lemon cream cheese frosting that I whipped up was a perfect match for Taylor’s bars! What, Is this officially our first collaboration?

Simple healthy ingredients

If you wonder how I shred my veggies, I use a mandoline, but a good one!

Zucchini Carrot Bars

Course: Dessert
Servings

12

servings
Prep time

10

minutes
Cooking time

20

minutes

So moist and delicious that no one will know that there are 3 cups of veggies hidden inside!

Ingredients

  • Zucchini Carrot Bars
  • 1 1/2 cups shredded zucchini

  • 1 1/2 cups shredded carrots

  • 1 1/2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp cinnamon

  • 1/4 tsp baking soda

  • 2 eggs, beaten

  • 3/4 cup brown sugar

  • 1/2 cup raisins

  • 1/2 melted butter or oil (I use coconut oil)

  • 1/4 cup maple syrup or honey

  • 1 tsp vanilla extract

  • Lemon Cream Cheese Drizzle
  • 1/4 cup softened cream cheese

  • 1/3 cup powdered sugar

  • 1/2 tsp lemon zest

  • 2 tbsp lemon juice

Directions

  • Zucchini Carrot Bars
  • Preheat oven to 350°F (180°C).
  • Squeeze zucchini and carrot into a towel or paper towel to remove excess moisture.
  • In a large bowl mix in flour, baking powder, cinnamon, and baking soda.
  • In another large bowl mix together zucchini, carrots, eggs, brown sugar, raisins, butter, maple syrup, and vanilla.
  • Add the wet ingredients to the dry and stir until just combined. Do not over mix.
  • Pour batter into a greased 9″ x 13″ baking pan.
  • Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Let cool completely.
  • Lemon Cream Cheese Drizzle
  • Combine all ingredients to a small bowl and beat until very light and creamy. I use a small electric whisk.
  • When the bars are completely cool, top with lemon cream cheese drizzle.

Recipe Video

Notes

  • Grease and line your baking dish with parchment paper for easy removal.
  • These bars freeze well. I usually freeze without the drizzle.
  • Toss an individually wrapped frozen bar into your kid’s lunch for a perfect snack at school.
 

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