So for today’s zucchini recipe I tried a dessert. It is the only way I can get my family to eat zucchini. It has to be in something sweet like cakes, muffins, breads, etc. I like the idea of making something with both zucchini and carrots in it. These carrot and zucchini bars were a fun change.
I loved the ginger in them and the lemon frosting! These carrot and zucchini bars are full of texture. I did not peel my zucchini because I wanted to see the color, but you could always do that if you need it to be hidden!
Here is what you need to make the
Carrot and Zucchini Bars with Lemon Cream Cheese Frosting
Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts
In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars.
[…] of making Mark’s “Zzz Zucchini Fritters,” I modified a zucchini carrot bread recipe. I instantly felt like one of those creepy moms who sneaks vegetable into recipes instead of […]
[…] Carrot and Zucchini Bars with Lemon Cream Cheese Frosting … – This was pretty good. The recipe was very similar to my mom’s amazing carrot cake recipe, but with an added cup of zucchini. In my opinion, this recipe could use a …… […]
I have made these twice now and they are a huge hit! I truly can’t get enough of them. I’d like to try to make them in to individual muffins. Any advice on how that might alter the baking time or temp?
[…] Carrot and Zucchini Bars Review – These are really delicious. Could be described as a light flavor but a similar texture to carrot cake. The frosting is delish, I added a bit extra lemon zest but mostly stuck to the original recipe. We actually ate them for breakfast, yum!Recipe link:realmomkitchen.com […]
[…] see, originally I made those carrot zucchini bars, and they called for this Lemon Cream Cheese Frosting. Well, I figured that most of the time, […]
[…] I kept seeing Carrot and Zucchini Bars with Lemon Cream Cheese Frosting | Real Mom Kitchen posted all over Pinterest. Yes, I know I get a lot of ideas off of Pinterest. I don’t go […]
[…] recipe I used for the cupcakes was a modification of Carrot and Zucchini Bars with Lemon Cream Cheese Frosting, published by Real Mom Kitchen, Aug, 2011 a recipe she adapted from a Better Homes & Gardens […]
I made these this afternoon…they are delicious! We ate them without the frosting and they were a huge hit with the whole family. Not only that, they smell amazing while they are baking; my husband came home from work and asked, \What is that delicious piece of heaven that I’m smelling?? (I followed the recipe given except that I added 1/2 tsp of cinnamon because I love cinnamon)..
[…] Carrot and Zucchini bars….I didn’t add the frosting and mine turned out more like a cake. I used store bought shredded carrots, but I think next time I’ll grate some whole carrots and see if it turns out better. Definitely worth another try though. […]
[…] pkg reduced fat cream cheese 1 1/2 cup powdered sugar 1 tsp Vanilla extract Preheat oven to 350 degrees F. You will need a 13x9x2 inch pan! The biggest one I […]
I made this recipe today with gluten free flour and it is so delicious!! The only change other than the type of flour I used was to omit the walnuts. Thank you for sharing this recipe! It was so easy and will now be a go to recipe for me.
[…] my fridge for like a year…who knows! I will post the recipe below, but you can also find it here. food processor love. lightly mix everything together Add in the flour Spread into baking dish 22 […]
[…] and quickly found a recipe for carrot and zucchini bars. The original recipe comes from RealMomKitchen (you should definitely check her out, she has lots of tasty recipes!), I changed just a few things […]
Hrmmm… my last reply about the printing option didn’t post where it should. As for the recipe, I found it very delicious. I had half a zucchini in the fridge and needed to use it, as well as a couple of carrots. However, I didn’t have cream cheese for frosting, so I just sprinkled a tablespoon of sugar over the top before baking. I also replaced half of the flour with whole grain flour, and didn’t add as much of the sugar and honey as it called for. I live in Germany where Germans don’t like things “uber” sweet (even though that is not how “uber” is spelled in German). I never quite filled the cups of sugar and honey and it is still plenty sweet.
Highlight that what you want printed, go to file and click on print. When the print box comes up you can choose to print that what you have highlighted.
These look delicious. I was actually looking for a frosting for this type of cake, and thank you for posting one. I make a similar cake but the spices I use are cinnamon and nutmeg, and I love the flavor.
Just made these, and it’s hard not to eat the whole pan! Delicious! Wonderful texture and flavor, just the right amount of sweetness. Plus, it’s half vegetables. Thank you for the recipe.
I made these yesterday and they were very good. Quite moist. I agree that this seems to need just a pinch of salt. My husband liked them without the frosting. Great for church.
[…] Carrot and zucchini muffins with lemon cream cheese frosting (voted hands down favorite with adults and children!)—bake for 9 minutes at 350* if making mini muffins. […]
[…] zucchini leftover in the fridge that needed to be used soon. I went looking online and found this recipe for zucchini and carrot bars. The bread sounded delicious and I thought I would give it a […]
This was pretty good. The recipe was very similar to my mom’s amazing carrot cake recipe, but with an added cup of zucchini. In my opinion, this recipe could use a little more sugar to compensate for the extra cup of vegetables, but of course then it wouldn’t be as healthy. I’d rather it taste amazing. The sweet cream cheese frosting made it fine all together, but I wouldn’t go out of my way to eat the cake alone. I added 1/2 t. cinnamon, too. Next time I’d use 1 t. of cinnamon. The cake just needs more flavor. The other difference between this and my carrot cake recipe is that this one is missing salt. I added 1/2 t. salt, and I liked the difference it made in the batter. Gives it the little tang that I remember from licking the batter off the beaters… Also, some people complained about the cream cheese frosting. Here’s the one I always use, if you’re not going for low-fat: 8 oz. cream cheese 2-4 T. butter 1 1/2-2 c. powdered sugar One cup of powdered sugar will make it a glaze. 2+ cups will make it stiffer, but not as stiff as butter cream frosting. The lemon zest was a fun addition and made this special.
I made these bars the other day, and they are AMAZING! It takes a bit of time and work to make them (due to shredding the carrots and zucchini and cooling time) but the end result is phenomenal. They are super moist, and the lemon cream cheese frosting is the perfect touch for these bars. You can taste both the carrot and the zucchini (although the zucchini taste is very mild), and it is a wonderful combination. I can’t stop eating these, will be making them again and again!
I made these today but I added extra zuccini and carrots, added raisins, nutmeg and a little extra flour and they are so good and moist. No need for frosting.
[…] I don’t normally post recipes before I make them, but I just can’t resist sharing this delight with you. I hope I can make it this weekend! Original recipe here. […]
I really liked these. I added cinnamon. I also cut the cake in half and made a sandwich with the icing in the middle, and on top. Very moist and tasty. Thx for posting.
I made these and we love them (my little boys included)! I used applesauce instead of the oil and left out the nuts. I made sure to squeeze all the liquid out of the veggies too. The icing makes the bars. Love them!
Wasn’t a big fan. All I could taste were the carrots. But the frosting was wonderful. I added a little fresh lemon juice as well and it really toned down the carrot taste. So I’ll probably use the frosting recipe again. But the bars, probably not.
[…] my fridge for like a year…who knows! I will post the recipe below, but you can also find it here. food processor love. lightly mix everything together Add in the flour Spread into baking dish 22 […]
i followed the recipe, but it didn’t turn out great. flavor was off, and the frosting didn’t make it any better. threw it in the trash. sorry. thanks for posting, though. it was worth a shot.
grate them. I use a box grater with an attached measuring cup that catches it for you (OXO brand). It works really well and makes quick work of it. You could also use the grater attachment on your food processor but I would leave the inner blade in place. My shredder only does large chunks that are too big for this type of thing.
I used a food processor and didn’t have any extra liquid that had to be removed. The bars were an big hit, along with the frosting I didn’t change a thing with the recipe.
[…] In the food category: I like carrot cake and zucchini bread, so I’m assuming I’d like these Carrot and Zucchini Bars with Lemon and Cream Cheese Frosting. […]
Rebeca @ The Average ParentOctober 6, 2011 - 8:20 pm
I found this recipe on pinterest and I made them today. It was super easy and delicious! I used half whole wheat pastry flour and half all purpose flour. Maybe it was the heavier flour, but even when I poured it into the pan I was thinking mine looked much thinner than what you have in the picture. It still turned out super fluffy and moist, but thinner. I think I’ll use a smaller pan or double recipe next time. Definitely a keeper, and worth sharing!
[…] Wir packen es an: SuR- Stapel ungekochter Rezepte So, es wurde schon wieder gebacken, und zwar die hier. Allerdings in Muffinform, da ich sonst nichts geeignetes hatte. Mal gespannt, wie sie schmecken […]
All I can say is WOW! Made these tonight for my picky husband and we even he raved about how fantastic they were. The lemon cream cheese frosting really complimented the ginger in the cake. It was a light compliment. This one goes into my permanent recipe list. Thanks for sharing.
Seriously YUM! Thanks for including more zucchini recipes. We are invaded. Have anything for cukes? LOVE your recipe book and blog. – Biggest fan in CA 🙂
These look beauttifffulll. Ive never baked with zucchini, i really want to though and this looks like the perfect recipe for my first adventures into baking with the lovely stuff 🙂 youve made the frosting look so pretty too! Great recipe, thank you!
92 comments
Very good! not too sweet, mot too much lemon
[…] Cookies Double Chocolate Zucchini Bread Chocolate Lover’s Zucchini Cake Zucchini Cobbler Bars Carrot and Zucchini Bars Chocolate Chip Zucchini Brownies Zucchini […]
[…] realmomkitchen.com via Mayela on […]
[…] Recipe adapted from Real Mom Kitchen […]
[…] definitely be trying these out in the very near future. Here’s the link to the recipe… Real Mom Kitchen: Carrot and Zucchini Bars {Image […]
[…] of making Mark’s “Zzz Zucchini Fritters,” I modified a zucchini carrot bread recipe. I instantly felt like one of those creepy moms who sneaks vegetable into recipes instead of […]
[…] See the full article here […]
[…] attempt these out within the very close to future. Here’s the hyperlink to the recipe… Real Mom Kitchen: Carrot and Zucchini Bars Image […]
[…] Carrot and Zucchini Bars with Lemon Cream Cheese Frosting … – This was pretty good. The recipe was very similar to my mom’s amazing carrot cake recipe, but with an added cup of zucchini. In my opinion, this recipe could use a …… […]
I have made these twice now and they are a huge hit! I truly can’t get enough of them. I’d like to try to make them in to individual muffins. Any advice on how that might alter the baking time or temp?
[…] Carrot and Zucchini Bars- Real Mom Kitchen […]
[…] Carrot and Zucchini Bars Review – These are really delicious. Could be described as a light flavor but a similar texture to carrot cake. The frosting is delish, I added a bit extra lemon zest but mostly stuck to the original recipe. We actually ate them for breakfast, yum!Recipe link:realmomkitchen.com […]
[…] Recipe adapted from Real Mom Kitchen. […]
These really sound delicious! =)
[…] Recipe from Real Mom Kitchen […]
[…] **Holy Schmidt! These look wonderful. […]
[…] Carrot Zuchinni bars – again not my favorite. No […]
[…] see, originally I made those carrot zucchini bars, and they called for this Lemon Cream Cheese Frosting. Well, I figured that most of the time, […]
[…] https://www.realmomkitchen.com/7878/carrot-and-zucchini-bars-with-lemon-cream-cheese-frosting/ […]
I substituted coconut oil for the canola oil and it turned out amazing ! Thanks for sharing !
[…] I kept seeing Carrot and Zucchini Bars with Lemon Cream Cheese Frosting | Real Mom Kitchen posted all over Pinterest. Yes, I know I get a lot of ideas off of Pinterest. I don’t go […]
[…] recipe I used for the cupcakes was a modification of Carrot and Zucchini Bars with Lemon Cream Cheese Frosting, published by Real Mom Kitchen, Aug, 2011 a recipe she adapted from a Better Homes & Gardens […]
[…] https://www.realmomkitchen.com/7878/carrot-and-zucchini-bars-with-lemon-cream-cheese-frosting/ […]
[…] Carrot and Zucchini Bars with Lemon Cream Cheese Frosting from Real Mom Kitchen […]
[…] Source: Real Mom Kitchen […]
[…] Carrot and Zucchini Bars with Lemon Cream Cheese Frosting by Real Mom Kitchen […]
Would these work in a muffin tin? Or are they need meant to be that thick? Would they need extra eggs?
I just made this afternoon into muffins. Haven’t tried tham yet. Cut the cooking time to 20 minutes. Will let you know.
[…] Recipe adapted from BHG and Real Mom Kitchen. […]
I made these this afternoon…they are delicious! We ate them without the frosting and they were a huge hit with the whole family. Not only that, they smell amazing while they are baking; my husband came home from work and asked, \What is that delicious piece of heaven that I’m smelling?? (I followed the recipe given except that I added 1/2 tsp of cinnamon because I love cinnamon)..
Lovely recipe, my 6-year-old enjoyed them very much. I’ll be freezing them for lunchboxes.
[…] *recipe adapted from a Pinterest Pin from Real Mom Kitchen […]
[…] Carrot and Zucchini bars….I didn’t add the frosting and mine turned out more like a cake. I used store bought shredded carrots, but I think next time I’ll grate some whole carrots and see if it turns out better. Definitely worth another try though. […]
[…] This is a great option for an Easter dessert- Carrot and Zucchini Bars with Lemon Cream Cheese Frosting. […]
[…] 1: 1/2/3 Row 2: 1/2/3 Row 3: 1/2/3/4 Row 4: […]
[…] Real Mom Kitchen: Carrot and Zucchini Bars […]
[…] pkg reduced fat cream cheese 1 1/2 cup powdered sugar 1 tsp Vanilla extract Preheat oven to 350 degrees F. You will need a 13x9x2 inch pan! The biggest one I […]
I made this recipe today with gluten free flour and it is so delicious!! The only change other than the type of flour I used was to omit the walnuts. Thank you for sharing this recipe! It was so easy and will now be a go to recipe for me.
[…] my fridge for like a year…who knows! I will post the recipe below, but you can also find it here. food processor love. lightly mix everything together Add in the flour Spread into baking dish 22 […]
Very good! not too sweet, mot too much lemon
[…] and quickly found a recipe for carrot and zucchini bars. The original recipe comes from RealMomKitchen (you should definitely check her out, she has lots of tasty recipes!), I changed just a few things […]
Hrmmm… my last reply about the printing option didn’t post where it should.
As for the recipe, I found it very delicious. I had half a zucchini in the fridge and needed to use it, as well as a couple of carrots. However, I didn’t have cream cheese for frosting, so I just sprinkled a tablespoon of sugar over the top before baking. I also replaced half of the flour with whole grain flour, and didn’t add as much of the sugar and honey as it called for. I live in Germany where Germans don’t like things “uber” sweet (even though that is not how “uber” is spelled in German). I never quite filled the cups of sugar and honey and it is still plenty sweet.
Highlight that what you want printed, go to file and click on print. When the print box comes up you can choose to print that what you have highlighted.
These look delicious. I was actually looking for a frosting for this type of cake, and thank you for posting one. I make a similar cake but the spices I use are cinnamon and nutmeg, and I love the flavor.
[…] bars with lemon cream cheese frosting (From Real Mom Kitchen): Serves […]
Just made these, and it’s hard not to eat the whole pan! Delicious! Wonderful texture and flavor, just the right amount of sweetness. Plus, it’s half vegetables. Thank you for the recipe.
I made these yesterday and they were very good. Quite moist. I agree that this seems to need just a pinch of salt. My husband liked them without the frosting. Great for church.
[…] Carrot and zucchini muffins with lemon cream cheese frosting (voted hands down favorite with adults and children!)—bake for 9 minutes at 350* if making mini muffins. […]
[…] zucchini leftover in the fridge that needed to be used soon. I went looking online and found this recipe for zucchini and carrot bars. The bread sounded delicious and I thought I would give it a […]
This was pretty good. The recipe was very similar to my mom’s amazing carrot cake recipe, but with an added cup of zucchini. In my opinion, this recipe could use a little more sugar to compensate for the extra cup of vegetables, but of course then it wouldn’t be as healthy. I’d rather it taste amazing. The sweet cream cheese frosting made it fine all together, but I wouldn’t go out of my way to eat the cake alone. I added 1/2 t. cinnamon, too. Next time I’d use 1 t. of cinnamon. The cake just needs more flavor. The other difference between this and my carrot cake recipe is that this one is missing salt. I added 1/2 t. salt, and I liked the difference it made in the batter. Gives it the little tang that I remember from licking the batter off the beaters…
Also, some people complained about the cream cheese frosting. Here’s the one I always use, if you’re not going for low-fat:
8 oz. cream cheese
2-4 T. butter
1 1/2-2 c. powdered sugar
One cup of powdered sugar will make it a glaze. 2+ cups will make it stiffer, but not as stiff as butter cream frosting. The lemon zest was a fun addition and made this special.
[…] YUM! They turned out crazy good. You can’t taste the zucchini at all. Here is a link to the recipe I […]
I made these bars the other day, and they are AMAZING! It takes a bit of time and work to make them (due to shredding the carrots and zucchini and cooling time) but the end result is phenomenal. They are super moist, and the lemon cream cheese frosting is the perfect touch for these bars. You can taste both the carrot and the zucchini (although the zucchini taste is very mild), and it is a wonderful combination. I can’t stop eating these, will be making them again and again!
I made these today but I added extra zuccini and carrots, added raisins, nutmeg and a little extra flour and they are so good and moist. No need for frosting.
[…] I don’t normally post recipes before I make them, but I just can’t resist sharing this delight with you. I hope I can make it this weekend! Original recipe here. […]
I really liked these. I added cinnamon. I also cut the cake in half and made a sandwich with the icing in the middle, and on top. Very moist and tasty. Thx for posting.
Not a big fan. I love Carrot Cake and Zucchini Bread but combined not so good.
I made these and we love them (my little boys included)! I used applesauce instead of the oil and left out the nuts. I made sure to squeeze all the liquid out of the veggies too. The icing makes the bars. Love them!
[…] Morot- och zuchinikakor med vit frosting från Real mom kitchen. […]
Wasn’t a big fan. All I could taste were the carrots. But the frosting was wonderful. I added a little fresh lemon juice as well and it really toned down the carrot taste. So I’ll probably use the frosting recipe again. But the bars, probably not.
[…] Carrot and Zucchini Walnut Bars with Lemon Cream Cheese Frosting. (loved these, full of vegetables, only sugar in the bars is honey) […]
Anyone have nutritional info (specifically a calorie count) for these or know how I can figure it out? Thanks!
Enter the ingredients at the below web site and the servings and it will give you most or all of the info you are looking for.
https://recipes.sparkpeople.com/recipe-calculator.asp
I subbed apple sauce for the oil. I keep single serving size around and just used one. I also put in pumpkin pie spice to taste.
[…] my fridge for like a year…who knows! I will post the recipe below, but you can also find it here. food processor love. lightly mix everything together Add in the flour Spread into baking dish 22 […]
i followed the recipe, but it didn’t turn out great. flavor was off, and the frosting didn’t make it any better. threw it in the trash. sorry. thanks for posting, though. it was worth a shot.
Squeeze the water out of the veggies before you add them and add a little salt to the batter. Otherwise, the flavor was really great!
The water in the veggies is what keeps the cake moist.
[…] **Holy Schmidt! These look wonderful. […]
When you say “shred” the carrot and zucchini, does that mean using a grater or chopping them finely?
grate them. I use a box grater with an attached measuring cup that catches it for you (OXO brand). It works really well and makes quick work of it. You could also use the grater attachment on your food processor but I would leave the inner blade in place. My shredder only does large chunks that are too big for this type of thing.
I used a food processor and didn’t have any extra liquid that had to be removed. The bars were an big hit, along with the frosting I didn’t change a thing with the recipe.
Try adding grated beetroot to the mix and then it sort remembles a confetti bar. I have a similar recipe that I make. Going to try this one.
Why isn’t there a place that we can just click onto and ‘print’ without having to include allll the comments?
Thanks ~
Why isn’t there a place to click onto where we can print this?
go i to properties for your printer and it might have an option of number of pages
copy and paste into a Word document.
[…] In the food category: I like carrot cake and zucchini bread, so I’m assuming I’d like these Carrot and Zucchini Bars with Lemon and Cream Cheese Frosting. […]
Or how about apple sauce instead of oil? Would that work?
[…] adapted from Real Mom Kitchen. Share this:PrintFacebookEmailLike this:LikeBe the first to like this […]
I found this recipe on pinterest and I made them today. It was super easy and delicious! I used half whole wheat pastry flour and half all purpose flour. Maybe it was the heavier flour, but even when I poured it into the pan I was thinking mine looked much thinner than what you have in the picture. It still turned out super fluffy and moist, but thinner. I think I’ll use a smaller pan or double recipe next time. Definitely a keeper, and worth sharing!
This recipe is great! Love how moist the cake is. The lemon in the frosting just gives it that extra punch. It’s a keeper!!
I don’t normally use canola oil. Would it be okay to use vegetable oil instead?
[…] Wir packen es an: SuR- Stapel ungekochter Rezepte So, es wurde schon wieder gebacken, und zwar die hier. Allerdings in Muffinform, da ich sonst nichts geeignetes hatte. Mal gespannt, wie sie schmecken […]
Now, THAT is how I want to get my daily quotient of veggies. 😉
All I can say is WOW! Made these tonight for my picky husband and we even he raved about how fantastic they were. The lemon cream cheese frosting really complimented the ginger in the cake. It was a light compliment. This one goes into my permanent recipe list. Thanks for sharing.
Gorgeous photo. It’s zucchini season. This looks like a great recipe to try when I make some zucchini bread. ~ thanks for sharing, tom
Seriously YUM! Thanks for including more zucchini recipes. We are invaded. Have anything for cukes? LOVE your recipe book and blog. – Biggest fan in CA 🙂
These look beauttifffulll. Ive never baked with zucchini, i really want to though and this looks like the perfect recipe for my first adventures into baking with the lovely stuff 🙂 youve made the frosting look so pretty too! Great recipe, thank you!
I bet the lemon and the ginger do add a nice flavor profile to this!
Y. to the UM.
(do people even say that anymore?)
Looks amazing!!!!!
I made this exact same recipe, but left out the zucchini. If you want to take a look https://alilcountrysugar.blogspot.com/2011/07/something-different-carrot-cake-bars.html