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Carrot-Zucchini Bars with Cream Cheese Icing

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An easy recipe for Carrot-Zucchini bars; a great way to use up extra zucchini from the garden!
Course Dessert
Cuisine American
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 12
Calories 366
Author Michelle


For the Bars:

  • cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon baking soda
  • ¾ cup light brown sugar
  • ½ cup vegetable oil
  • ¼ cup honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • cups shredded carrots
  • 1 cup shredded zucchini
  • ½ cup chopped walnuts

For the Cream Cheese Icing:

  • 8 ounces cream cheese at room temperature
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract


  • Make the Bars: Preheat oven to 350 degrees F.
  • In a medium bowl, whisk together the flour, baking powder, ginger and baking soda; set aside.
  • In a large bowl, whisk together the brown sugar, oil, honey, eggs and vanilla extract. Add the flour mixture and stir with a rubber spatula until no flour remains. Fold in the carrots, zucchini and walnuts.
  • Spread the batter into an ungreased 9x13-inch pan. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Place the pan on a wire rack and cool completely.
  • Using an electric mixer, beat the cream cheese, powdered sugar and vanilla extract on medium speed until smooth and creamy, about 3 minutes. Spread evenly over the cooled bars. The bars can be kept in an airtight container at room temperature or in the refrigerator for up to 3 days.


  • The ginger flavor in these is fairly pronounced, so if you don't like ginger feel free to omit it or substitute cinnamon. You can also use walnuts in place of the pecans, or really any other nut that you like.
Nutritional values are based on one bar


Calories: 366kcal | Carbohydrates: 45g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 111mg | Potassium: 232mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3005IU | Vitamin C: 4.5mg | Calcium: 64mg | Iron: 1.4mg