Spiced Ginger Carrot Zucchini Bars (Printable Version)
Moist spiced bars combining carrot, zucchini and ginger, topped with tangy lemon cream cheese frosting.
# Ingredient List:
→ Bars
01 - 1 cup all-purpose flour (120 g)
02 - 1 cup whole wheat flour (120 g)
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 (150 g)
11 - 1/2 cup vegetable oil (120 ml)
12 - 2 large eggs
13 - 1 tsp vanilla extract
14 - 1/4 cup unsweetened applesauce (60 g)
15 - 1 cup grated carrot, about 2 medium (110 g)
16 - 1 cup grated zucchini, squeezed dry, about 1 medium (110 g)
17 - 2 tbsp finely chopped crystallized ginger (optional)
→ Lemon Cream Cheese Frosting
18 - 8 oz cream cheese, softened (225 g)
19 - 1/4 cup unsalted butter, softened (60 g)
20 - 2 cups powdered sugar, sifted (240 g)
21 - 2 tbsp fresh lemon juice
22 - 1 tsp finely grated lemon zest
23 - 1/2 tsp vanilla extract
# Step-by-Step Instructions:
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 brown sugar, vegetable oil, eggs, vanilla extract, and applesauce until smooth and fully combined.
04 - Gently fold the grated carrots, grated zucchini, and crystallized ginger (if using) into the wet mixture.
05 - Add the dry ingredients to the wet mixture 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 fluffy and well combined.
09 - Spread the lemon cream cheese frosting evenly over the fully cooled bars. Cut into 12 bars and serve. Store leftovers refrigerated in an airtight container.
# Tips from hearthlykitchen:
01 -
- The double hit of fresh and crystallized ginger makes these bars taste far more sophisticated than the effort they require.
- Squeezing the zucchini dry keeps everything moist without turning soggy, a trick that works for almost any grated vegetable baking.
02 -
- If you frost these bars while they are even slightly warm the cream cheese will slide right off and pool at the edges, so patience here genuinely matters.
- Squeezing the zucchini in a clean kitchen towel until it feels almost dry to the touch was the single change that took these from good to unforgettable.
03 -
- Grate the carrot and zucchini on the finest holes of your box grater so they practically disappear into the batter rather than leaving visible shreds.
- Dip your knife in hot water and wipe it clean between each cut for perfectly neat frosting squares that look like they came from a bakery.