Spiced Ginger Carrot Zucchini Bars (Printer-friendly)
Moist spiced carrot and zucchini bars with ginger and zesty lemon cream cheese frosting.
# What You'll Need:
→ Spiced Bars
01 - 1 cup all-purpose flour
02 - 1 cup whole wheat flour
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 2 teaspoons ground ginger
07 - 1 teaspoon ground cinnamon
08 - ¼ teaspoon ground nutmeg
09 - ¼ teaspoon ground cloves
10 - ¾ cup packed light brown sugar
11 - ½ cup vegetable oil
12 - 2 large eggs
13 - 1 teaspoon vanilla extract
14 - ¼ cup unsweetened applesauce
15 - 1 cup grated carrot (about 2 medium carrots)
16 - 1 cup grated zucchini (about 1 medium, squeezed dry)
17 - 2 tablespoons finely chopped crystallized ginger (optional)
→ Lemon Cream Cheese Frosting
18 - 8 oz cream cheese, softened
19 - ¼ cup unsalted butter, softened
20 - 2 cups powdered sugar, sifted
21 - 2 tablespoons fresh lemon juice
22 - 1 teaspoon finely grated lemon zest
23 - ½ teaspoon vanilla extract
# How To Make It:
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 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 leftovers refrigerated in an airtight container.
# Expert Hints:
01 -
- The double hit of fresh and crystallized ginger makes these taste like nothing else in your baking rotation.
- Zucchini keeps the bars impossibly moist for days without anyone guessing it is in there.
02 -
- If you skip squeezing the zucchini dry you will end up with bars that sink in the middle and never fully set, learned that the hard way on a humid July afternoon.
- The bars taste significantly better on day two because the spices deepen and the texture settles into something almost fudgy.
03 -
- Grate the carrots and zucchini on the finest holes of your box grater so they practically disappear into the batter and no one suspects vegetables are hiding in their dessert.
- A tiny pinch of black pepper added with the spices sounds strange but it amplifies the ginger in a way that will have everyone asking what your secret ingredient is.