Carrot Zucchini Bars with Lemon Frosting
Delicious and nutritious dessert bars made with grated carrots and zucchini, topped with creamy lemon frosting—a treat for any occasion.
Ingrédients
For the Bars
- 1 cup grated carrots Freshly grated
- 1 cup grated zucchini Freshly grated, water squeezed out
- 1 cup all-purpose flour Can substitute with gluten-free flour
- 1 cup sugar Can reduce or substitute with natural sweeteners
- 1/2 cup vegetable oil Can substitute with another neutral oil
- 2 pieces eggs Can substitute with flaxseed meal mixed with water for vegan version
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon lemon zest Adds flavor to the batter
For the Lemon Frosting
- 1/2 cup butter, softened Can substitute with dairy-free butter
- 2 cups powdered sugar
- 2 tablespoons lemon juice Freshly squeezed for best flavor
- Zest of 1 lemon lemon zest Adds brightness to the frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9 x 13 inch baking pan.
- Combine the grated carrots, zucchini, sugar, and vegetable oil in a large mixing bowl, stirring until well combined.
- Add eggs and vanilla extract to the mixture and mix until fully incorporated.
Mixing
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
Baking
- Transfer the batter to the greased baking pan and spread it evenly.
- Bake for 25-30 minutes, checking for doneness with a toothpick.
Frosting
- While the bars are baking, prepare the lemon frosting by beating the softened butter until creamy.
- Gradually add powdered sugar and lemon juice, mixing until smooth and fluffy, then stir in lemon zest.
Finishing
- Allow the baked bars to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- Spread the lemon frosting over the cooled bars and cut into squares to serve.
Notes
Store in an airtight container. Can freeze well for up to three months.