July 13, 2014

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

And it begins . . .

My first zucchini recipe of the season.

I picked two zucchini this weekend and I have three recipes to try out this week, all using zucchini.

My goal this year is to pick the zucchini before they become ginormous, which seems to happen in a matter of days.  We'll see how that goes.

I am loving these bars.  They are light and tender and the flavor is so fresh.  You can taste the honey and it pairs beautifully with the spices and frosting.  Lemon Cream Cheese Frosting really is the perfect match for these bars.  It has such a bright refreshing flavor.  I omitted the nuts from the recipe and added them to the top of half the bars, that way the nut lovers and non-nut lovers can all be happy.

Do you have any new zucchini recipes you can't wait to try this year?
Carrot and Zucchini Bars

1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. cinnamon
pinch of nutmeg
2 eggs, slightly beaten
1 1/2 c. shredded carrot (about 3 med.)
1 c. shredded zucchini 
3/4 c. packed light brown sugar
1/2 c. canola oil
1/4 c. honey
1 tsp. vanilla
1/2 c. chopped walnuts, opt.

Preheat oven to 350 degrees.  In a large bowl, combine the flour, baking powder, baking soda, cinnamon and nutmeg.  In another large bowl, combine the remaining ingredients; add to dry ingredients and stir together until just combined.  Do not over mix.  Pour batter into a greased 9x13-inch baking pan.  Bake for 24-25 minutes or until the top springs back when lightly touched or a toothpick inserted in the center comes out clean.  Cool completely.  Frost with Lemon Cream Cheese Frosting.

Lemon Cream Cheese Frosting
From: Jenn@eatcakefordinner
4 Tbl. unsalted butter, room temperature
4 oz. cream cheese, room temperature
grated zest of 1 lemon
pinch of salt
1 1/2 c. powdered sugar
1/2 tsp. lemon extract, opt.

Cream together butter, cream cheese, lemon zest and salt.  Add the powdered sugar, 1/2 cup at a time, beating until smooth and creamy.  Mix in lemon extract, if desired.  If your frosting is too thick, you can add some lemon juice or milk.  I did not need to add any liquid.  Spread over cooled cake. 

Jenn's Notes:  The zucchini I used was more watery than usual and I ended up squeezing out the excess water before adding it to the batter.     
Linked up at Time to Sparkle! and Weekend Potluck!


  1. I am so bummed we didn't plant this year!! These bars look AMAZING. Pinned!

  2. I love how there are two veggies in these sweet bars! That lemon cream cheese frosting looks so creamy and perfect! Yum!

  3. These bars look incredible. People at work are always bringing in their zucchinis from their gardens. These bars would be perfect to make and take to work!

  4. it looks yummy! i can definitely eat cake for dinner!

  5. Wow, this recipe is a winner. I made it for a family dinner tonight (with a few modifications) and everyone loved it. For any gluten-free readers out there, I used a total of 210 grams of a combination of oat, white rice and coconut flours, plus 1/4 tsp xanthan gum, and it was perfect. Nobody could tell it was gluten-free. Unfortunately I only had zucchini on hand, so I measured out 2 1/2 cups of that, shredded, before squeezing out the water. I don't bake often, but when I do, I will make this cake (with the carrots next time).

    1. I am so glad you liked it!! Thank you for leaving your tips on how to make gluten-free. I know a lot of people that will appreciate that.

  6. Hi Jenn! I just tried a squash biscuit recipe from Little House Living that is really good! Your recipe sounds delicious! I have some shredded zucchini; now I just need to get carrots. Thanks for sharing! Blessings from Bama!

  7. hi jen

    my sister, made these for me gluten free it was amazing everyone enjoyed this especially me
    thank you