Aug 10

Zucchini and Carrot Bars with Lemon Cream Cheese Frosting

Last weekend my boys and I went to the Farmer’s Market and bought a beautiful bunch of carrots. I boiled a handful of them for finger foods for Cooper and didn’t know what to do with the rest. I also had three small zucchini leftover in the fridge that needed to be used soon. I went looking online and found this recipe for zucchini and carrot bars. The bread sounded delicious and I thought I would give it a try.

What you will need:

  • 2 eggs, slightly beaten
  • 1/2 cup vegetable oil
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1 1/2 cups shredded carrot
  • 1 cup shredded zucchini
  • 1/2 cup chopped walnuts
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/4 tsp baking soda

For the lemon cream cheese frosting:

  • 1 8oz package of cream cheese
  • 1 cup powdered sugar
  • 1 1/2 tsp lemon zest

In a large bowl combine eggs, brown sugar, oil, vanilla, and honey. Whisk together until combine.

Shred the carrots and zucchini.

Fold the zucchini, carrots, and chopped walnuts into the brown sugar mixture.

Add in flour, baking soda, ginger, and baking powder.

Pour mixture into a 9X13in ungreased pan. Bake at 350 degrees for about 25 minutes or until toothpick inserted in the center comes out clean.

Allow the cake too cool and frost once at room temperature.

To mix up the frosting combine the cream cheese, powdered sugar, and lemon zest. Mix with a mixer until smooth and creamy. This frosting is awesome. The taste is amazing!

These bars are even tasty without the frosting.

This bread is really delicious. My one and three year old even like it without the frosting. I cannot wait for the Farmer’s Market tomorrow so I can buy more organic carrots and zucchini.




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