Spiced Ginger Carrot Zucchini Bars (Printable Version)
Moist spiced carrot and zucchini bars with ginger and bright lemon cream cheese frosting.
# What You Need:
→ For the Bars
01 - 1 cup all-purpose flour
02 - 1 cup whole wheat flour
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 2 tsp ground ginger
07 - 1 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1/4 tsp ground cloves
10 - 3/4 cup packed light brown sugar
11 - 1/2 cup vegetable oil
12 - 2 large eggs
13 - 1 tsp 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 tbsp finely chopped crystallized ginger (optional)
→ For the 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 tbsp fresh lemon juice
22 - 1 tsp finely grated lemon zest
23 - 1/2 tsp vanilla extract
# How To Make It:
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 together the packed 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, fluffy, and well combined.
09 - Spread the lemon cream cheese frosting evenly over the fully cooled bars. Cut into 12 bars and serve. Store any leftovers refrigerated in an airtight container.
# Helpful Hints:
01 -
- The ginger walks a perfect line between warm and surprising without overpowering the gentle sweetness of the vegetables.
- That lemon cream cheese frosting will make you want to eat it off a spoon before it ever reaches the bars.
02 -
- Under squeezing the zucchini is the single fastest way to end up with bars that sink in the middle and refuse to hold their shape.
- Everything about the frosting improves if you refrigerate the frosted bars for at least thirty minutes before slicing.
03 -
- Grate the vegetables directly onto a clean kitchen towel, then twist and squeeze over the sink until barely any liquid comes out.
- Room temperature cream cheese and butter are the difference between a frosting that spreads like silk and one that tears your bars apart.