Spiced Ginger Carrot Zucchini Bars (Printable)

Moist spiced bars with grated carrot, zucchini, ginger, and bright lemon cream cheese frosting.

# What You’ll Need:

→ Bars

01 - 1 cup all-purpose flour
02 - 1 cup whole wheat flour
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 teaspoons ground ginger
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
10 - 3/4 cup packed light brown sugar
11 - 1/2 cup vegetable oil
12 - 2 large eggs
13 - 1 teaspoon vanilla extract
14 - 1/4 cup unsweetened applesauce
15 - 1 cup grated carrot (about 2 medium)
16 - 1 cup grated zucchini (about 1 medium, squeezed dry)
17 - 2 tablespoons finely chopped crystallized ginger (optional)

→ Lemon Cream Cheese Frosting

18 - 8 ounces cream cheese, softened
19 - 1/4 cup unsalted butter, softened
20 - 2 cups powdered sugar, sifted
21 - 2 tablespoons fresh lemon juice
22 - 1 teaspoon finely grated lemon zest
23 - 1/2 teaspoon vanilla extract

# Directions:

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 well 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 light and fluffy.
09 - Spread the lemon cream cheese frosting evenly over the fully cooled bars. Cut into 12 bars and serve. Store any leftovers refrigerated in an airtight container.

# Expert Suggestions:

01 -
  • The combination of carrots and zucchini keeps these bars incredibly moist without tasting heavy or dense
  • Warm spices like ginger and cinnamon make them feel cozy and comforting any time of year
  • The lemon cream cheese frosting adds just the right tangy brightness to balance the sweet spiced base
02 -
  • Letting the bars cool completely before frosting is nonnegotiable or the frosting will melt right off
  • Squeezing the grated zucchini in a clean towel prevents soggy bars
  • Sifting your powdered sugar saves you from those tiny frustrating lumps in the frosting
03 -
  • Grate your vegetables by hand rather than using a food processor for better texture
  • Room temperature ingredients mix together more smoothly and evenly
  • The crystallized ginger is optional but I highly recommend it for those little spicy bursts

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