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Moist Carrot Zucchini Bars with Citrus Frosting

A delightful blend of fresh carrots and zucchini in a moist, spiced bar topped with a bright, zesty citrus cream cheese frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Bars
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 cup vegetable oil
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup carrots finely shredded
  • 1 cup zucchini finely shredded, excess moisture squeezed out
  • 1/2 cup walnuts chopped, optional
Citrus Frosting
  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 tbsp fresh orange juice
  • 1 tsp fresh lemon juice
  • 1 tsp orange zest
  • 1/2 tsp lemon zest

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Box grater
  • Electric mixer

Method
 

Baking
  1. Preheat oven to 350°F (175°C) and grease/line a 9x13-inch pan.
  2. Whisk flour, baking powder, cinnamon, nutmeg, and salt in a bowl.
  3. Beat sugars and oil, then mix in eggs and vanilla.
  4. Fold dry ingredients into wet mixture until just combined.
  5. Fold in carrots, zucchini, and walnuts.
  6. Spread batter into pan and bake for 25-30 minutes until a toothpick comes out clean.
  7. Cool completely on a wire rack.
Frosting
  1. Beat cream cheese and butter until smooth.
  2. Gradually add powdered sugar until smooth and creamy.
  3. Mix in orange juice, lemon juice, and zests until light and spreadable.
  4. Spread frosting over cooled bars, refrigerate for 30 minutes, then slice.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For best results, squeeze excess moisture from zucchini before adding to the batter.