Zucchini carrot bars with lemon cream cheese frosting are the perfect balance of wholesome ingredients and indulgent flavor. Packed with fresh zucchini and carrot, these soft, moist bars get a naturally sweet boost from honey and brown sugar. Then, they’re crowned with a tangy lemon cream cheese frosting that turns every bite into pure bliss. Whether you’re baking for a summer picnic, a cozy afternoon tea, or just because you love treating yourself, these bars are a go-to recipe. They’re easy to make, kid-friendly, and a fantastic way to sneak in some veggies while still enjoying dessert.
Why You’ll Love Zucchini Carrot Bars with Lemon Cream Cheese Frosting
If you’re looking for a dessert that’s both comforting and refreshing, these bars hit the sweet spot—literally. Here’s why you’ll fall in love:
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Soft and fluffy crumb created by the natural moisture from shredded zucchini and carrots.
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Bright, zesty flavor from fresh lemon in the frosting.
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Simple pantry staples—no complicated ingredients.
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Great for all occasions, from potlucks to lunchbox treats.
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Nutritious twist—you get veggies, whole grains, and natural sweeteners.
These bars are proof that dessert can be both satisfying and nourishing.
Ingredients
Here’s what you’ll gather to create these irresistible bars:
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¾ cup packed brown sugar
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2 large eggs, lightly beaten
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½ cup of canola oil or coconut oil—either one yields delicious results
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¼ cup honey (local or store-bought)
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2 teaspoons pure vanilla extract
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1¼ cups shredded carrot
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1¼ cups shredded zucchini
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1½ cups white whole wheat flour (unbleached, such as King Arthur’s)
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1 teaspoon baking powder
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½ teaspoon ground ginger
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½ teaspoon cinnamon
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¼ teaspoon baking soda
For the lemon cream cheese frosting:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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3–4 cups powdered sugar
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Zest of 1 lemon
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1–2 teaspoons fresh lemon juice
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Optional: a few drops of lemon essential oil (food grade)
Step-by-Step: How to Prepare Zucchini Carrot Bars with Lemon Cream Cheese Frosting
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Preheat the oven to 350°F (175°C). Lightly coat a 13×9-inch baking pan with oil or line it with parchment paper for easy removal.
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Mix the wet ingredients: In a large mixing bowl, whisk together eggs, brown sugar, oil, honey, and vanilla until smooth.
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Incorporate the vegetables: Gently mix in the shredded carrot and zucchini until evenly combined throughout the batter.
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Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, ginger, cinnamon, and baking soda.
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Bring it all together: Gradually add the dry mixture to the wet ingredients, about ½ cup at a time, stirring just until combined.
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Bake: Pour the batter evenly into the prepared pan. Bake for around 25 minutes, or until a toothpick inserted into the middle comes out clean.
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Cool completely in the pan on a wire rack before adding frosting.
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Make the frosting: Whip the cream cheese and butter together until light and fluffy. Add powdered sugar gradually, then mix in lemon zest, juice, and essential oil if desired.
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Frost and serve: Spread or pipe the frosting over cooled bars. Slice and enjoy!
Helpful Tips
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Don’t overmix the batter once you add the flour—this keeps the bars tender.
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Drain and gently press out excess moisture from the zucchini before mixing to prevent soggy bars.
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Use room temperature cream cheese and butter for a smooth frosting.
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Add nuts, coconut, or raisins for extra flavor and texture.
Substitutions and Variations
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Flour: Swap white whole wheat flour for all-purpose or a gluten-free blend.
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Sweeteners: Use maple syrup instead of honey for a richer flavor.
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Spices: Add nutmeg or cardamom for a warm twist.
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Frosting: Skip the frosting for a lighter snack bar or try a citrus glaze instead.
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Mix-ins: Fold in mini chocolate chips, walnuts, or shredded coconut.
Storage Instructions
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Refrigerator: Keep frosted bars in an airtight container in the fridge for up to 5 days.
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Freezer: Store unfrosted bars in the freezer for up to 3 months. Thaw overnight in the refrigerator, then frost before serving.
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Room temperature: Unfrosted bars can be stored for 2–3 days in an airtight container.
Nutritional Information (per bar)
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Calories: 73
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Carbohydrates: 11g
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Protein: 1g
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Fat: 3g
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Saturated Fat: 3g
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Cholesterol: 9mg
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Sodium: 16mg
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Fiber: 1g
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Sugar: 7g
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Vitamin A: 764 IU
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Vitamin C: 1mg
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Calcium: 16mg
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Iron: 0.3mg
Serving Suggestions
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Serve alongside fresh berries for a colorful dessert plate.
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Pair with hot tea or coffee for an afternoon pick-me-up.
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Cut into bite-sized pieces for party trays or bake sales.
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Garnish with extra lemon zest or a sprinkle of coconut for added flair.
Frequently Asked Questions About Zucchini Carrot Bars with Lemon Cream Cheese Frosting
Can I make these ahead of time?
Yes! Bake the bars a day in advance, store them covered, and frost before serving.
Do I need to peel the zucchini and carrot?
Not at all—just wash them well. The skin blends in and adds extra nutrients.
Can I make them gluten-free?
Yes, simply use a 1:1 gluten-free baking flour blend.
Is the frosting optional?
The bars are tasty on their own, but the lemon cream cheese frosting adds a tangy, sweet finish.
How do I prevent soggy bars?
Make sure to lightly press out excess liquid from the zucchini before adding it to the batter.
Conclusion
Thank you for stopping by and baking along with me! These zucchini carrot bars with lemon cream cheese frosting are one of my favorite treats because they’re as wholesome as they are indulgent. The moist crumb, warm spices, and bright lemon frosting make every bite feel like sunshine on a plate. Whether you’re baking for your family, friends, or just for yourself, I hope these bars bring as much joy to your kitchen as they do to mine. Happy baking—and here’s to more moments of sweetness in your day!
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Print
Zucchini Carrot Bars with Lemon Cream Cheese Frosting
- Total Time: 40 minutes
- Yield: 24 bars 1x
Description
Soft, fresh, and full of flavor, these zucchini carrot bars with lemon cream cheese frosting are the perfect blend of wholesome ingredients and bright citrus sweetness. Ideal for sharing, gifting, or enjoying with your favorite tea.
Ingredients
¾ cup packed brown sugar
2 large eggs, lightly beaten
½ cup canola oil or coconut oil
¼ cup honey (local or store-bought)
2 tsp pure vanilla extract
1¼ cups shredded carrot
1¼ cups shredded zucchini
1½ cups white whole wheat flour
1 tsp baking powder
½ tsp ground ginger
½ tsp cinnamon
¼ tsp baking soda
Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar
Zest of 1 lemon
1–2 tsp fresh lemon juice
Optional: a few drops lemon essential oil
Instructions
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Preheat the oven to 350°F (175°C). Lightly coat a 13×9-inch baking pan with oil or line it with parchment paper for easy removal.
-
Mix the wet ingredients: In a large mixing bowl, whisk together eggs, brown sugar, oil, honey, and vanilla until smooth.
-
Incorporate the vegetables: Gently mix in the shredded carrot and zucchini until evenly combined throughout the batter.
-
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, ginger, cinnamon, and baking soda.
-
Bring it all together: Gradually add the dry mixture to the wet ingredients, about ½ cup at a time, stirring just until combined.
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Bake: Pour the batter evenly into the prepared pan. Bake for around 25 minutes, or until a toothpick inserted into the middle comes out clean.
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Cool completely in the pan on a wire rack before adding frosting.
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Make the frosting: Whip the cream cheese and butter together until light and fluffy. Add powdered sugar gradually, then mix in lemon zest, juice, and essential oil if desired.
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Frost and serve: Spread or pipe the frosting over cooled bars. Slice and enjoy!
Notes
Drain excess liquid from zucchini to prevent soggy bars.
Store frosted bars in the fridge for up to 5 days.
Freeze unfrosted bars for up to 3 months; thaw before frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 bar
- Calories: 73
- Sugar: 7g
- Carbohydrates: 11g
- Protein: 1g