Spiced Ginger Carrot Zucchini Bars (Printable Version)
Moist, warmly spiced carrot and zucchini bars topped with tangy lemon cream cheese frosting.
# Ingredient List:
→ Bars
01 - 1 cup all-purpose flour (120 g)
02 - 1 cup whole wheat flour (120 g)
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 (150 g)
11 - 1/2 cup vegetable oil (120 ml)
12 - 2 large eggs
13 - 1 teaspoon vanilla extract
14 - 1/4 cup unsweetened applesauce (60 g)
15 - 1 cup grated carrot, about 2 medium (110 g)
16 - 1 cup grated zucchini, about 1 medium, squeezed dry (110 g)
17 - 2 tablespoons finely chopped crystallized ginger, optional
→ Lemon Cream Cheese Frosting
18 - 8 oz cream cheese, softened (225 g)
19 - 1/4 cup unsalted butter, softened (60 g)
20 - 2 cups powdered sugar, sifted (240 g)
21 - 2 tablespoons fresh lemon juice
22 - 1 teaspoon finely grated lemon zest
23 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat the 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 fully incorporated.
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, smoothing the top with a spatula.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
08 - Using an electric mixer, beat the softened cream cheese and butter until smooth and creamy. Mix in the sifted powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until light and fluffy.
09 - Once the bars have cooled completely, spread the lemon cream cheese frosting evenly over the top. Cut into 12 bars and serve. Store any leftovers refrigerated in an airtight container.
# Expert Tips:
01 -
- The ginger hits you first, warm and familiar, and then the lemon frosting creeps in and completely changes the conversation.
- Squeezing the zucchini dry is the one small effort that separates a soggy disappointment from a bar with actual structure.
02 -
- Under-baked bars will sink in the center once cooled, so look for a toothpick that comes out with just a few moist crumbs rather than wet batter.
- Refrigerating the frosted bars for twenty minutes before cutting gives you cleaner squares and a frosting that holds its shape.
03 -
- Toss the grated carrot and zucchini with a pinch of the dry flour mixture before folding them in, which prevents them from sinking to the bottom during baking.
- Adding the powdered sugar to the frosting in two additions rather than all at once prevents the dreaded sugar dust cloud that coats your entire counter.