Spiced Ginger Carrot Zucchini Bars (Printable Version)
Moist spiced bars with grated carrot, zucchini, crystallized ginger and lemon cream cheese frosting.
# What You Need:
→ Bars
01 - 1 cup all-purpose flour (120 g)
02 - 1 cup whole wheat flour (120 g)
03 - 1 tsp baking powder
04 - ½ tsp baking soda
05 - ½ tsp salt
06 - 2 tsp ground ginger
07 - 1 tsp ground cinnamon
08 - ¼ tsp ground nutmeg
09 - ¼ tsp ground cloves
10 - ¾ cup packed light brown sugar (150 g)
11 - ½ cup vegetable oil (120 ml)
12 - 2 large eggs
13 - 1 tsp vanilla extract
14 - ¼ cup unsweetened applesauce (60 g)
15 - 1 cup grated carrot, about 2 medium (110 g)
16 - 1 cup grated zucchini, squeezed dry, about 1 medium (110 g)
17 - 2 tbsp finely chopped crystallized ginger (optional)
→ Lemon Cream Cheese Frosting
18 - 8 oz cream cheese, softened (225 g)
19 - ¼ cup unsalted butter, softened (60 g)
20 - 2 cups powdered sugar, sifted (240 g)
21 - 2 tbsp fresh lemon juice
22 - 1 tsp finely grated lemon zest
23 - ½ tsp vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving 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, squeezed zucchini, and crystallized ginger (if using) into the wet mixture.
05 - Add the dry ingredient mixture to the wet ingredients 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. Cool completely in the pan on a wire rack.
07 - 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, fluffy, and well combined.
08 - Once the bars are fully cooled, spread the lemon cream cheese frosting evenly over the top. Cut into 12 bars and serve. Store leftovers refrigerated in an airtight container.
# Expert Advice:
01 -
- The ginger warmth builds slowly and pairs beautifully with that tangy lemon frosting, making every bite feel layered and surprising.
- Sneaking vegetables into dessert without anyone noticing is one of small triumphs of home baking that never gets old.
02 -
- If you frost these while they are even slightly warm the cream cheese will melt into a slippery mess that slides right off the edges.
- Squeezing the grated zucchini in a clean towel is the single step that separates a perfectly textured bar from a wet, heavy disappointment.
03 -
- Use the fine holes on your box grater for the carrots so they practically melt into the batter, and the larger holes for the zucchini so you can squeeze out the excess water easily.
- A microplane is the best tool for both the lemon zest and fresh nutmeg if you are grating your own, giving you far more aroma and oils than pre ground versions ever could.