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Spiced Ginger Carrot and Zucchini Bars Recipe

Spiced Ginger Carrot and Zucchini Bars Recipe
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★★★★★

4.9 from 16 reviews

Delight in these spiced ginger carrot and zucchini bars, a moist and flavorful treat combining warm spices with fresh vegetables and a creamy reduced-fat cream cheese frosting. Perfect for a wholesome snack or a delightful dessert that balances sweetness and spice with a tender texture.

Ingredients

Scale

Wet Ingredients

  • 2 eggs, lightly beaten
  • 3/4 cup tightly packed brown sugar
  • 1/2 cup canola oil
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrot
  • 1 cup grated zucchini
  • 1/2 cup walnuts, chopped

Dry Ingredients

  • 1 1/2 cups regular flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda

Frosting Ingredients

  • 1 8 oz package reduced-fat cream cheese
  • 1 cup icing sugar
  • 1 1/2 teaspoons lemon zest

Instructions

  1. Preheat and Prepare Wet Ingredients: Preheat your oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, canola oil, honey, and vanilla extract. Don’t worry if the brown sugar forms small clumps; they will dissolve as the mixture rests. Gently fold in the grated carrot, zucchini, and chopped walnuts to combine evenly.
  2. Prepare and Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, ground ginger, and baking soda until well blended. This ensures the leavening agents are evenly distributed throughout the batter.
  3. Mix Batter and Prepare for Baking: Add the dry ingredients to the wet mixture and stir gently just until combined. Be careful not to overmix to keep the bars tender. Spread the batter evenly into an ungreased 13x9x2-inch baking pan, smoothing the surface.
  4. Bake and Cool the Cake: Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan on a wire rack to set properly before frosting.
  5. Prepare and Apply the Frosting: With an electric mixer on medium speed, beat the reduced-fat cream cheese, icing sugar, and lemon zest in a medium bowl until fluffy and smooth. Spread or pipe the frosting evenly over the cooled cake. Cut into 36 bars for serving.

Notes

  • Ensure the zucchini is grated finely and excess moisture is gently squeezed out to avoid a soggy batter.
  • You can substitute walnuts with pecans or omit nuts for a nut-free version.
  • These bars keep well refrigerated for up to 5 days and can be frozen un-iced for up to 2 months.
  • Use room temperature eggs and cream cheese for best mixing results.
  • When grating carrots and zucchini, a food processor can speed up the preparation.

Nutrition

Keywords: carrot bars, zucchini bars, ginger dessert, cream cheese frosting, healthy dessert, spiced dessert bars, vegetable bars

Find it online: https://cookedbycleo.com/spiced-ginger-carrot-and-zucchini-bars-recipe/