Zucchini Carrot Bars with Lemon Icing
Elevate your dessert game with these irresistible Zucchini Carrot Bars with Lemon Icing—a delightful fusion of moist, spiced cake and tangy citrus sweetness. Packed with nutrient-rich shredded zucchini and carrots, these bars are perfectly spiced with cinnamon and topped with a luscious lemon icing that adds a refreshing zing. This easy-to-make treat, baked in just 30 minutes, is a perfect way to use up fresh produce while creating a crowd-pleasing dessert. Ideal for spring gatherings, tea parties, or an indulgent snack, these bars are sure to impress with their balance of wholesome ingredients and vibrant flavors. Try this quick and delicious recipe for 12 bars of sunshine that will disappear in no time!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 1 cup Shredded zucchini
- 1 cup Shredded carrots
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 0.5 cups Vegetable oil
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 1 cup Powdered sugar
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 2 tablespoons Unsalted butter (softened)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
In a large mixing bowl, combine the shredded zucchini, shredded carrots, granulated sugar, and brown sugar. Stir until evenly mixed.
Add the vegetable oil, eggs, and vanilla extract to the wet mixture and whisk until smooth.
Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined, ensuring not to overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the bars to cool completely in the pan before adding the icing.
To make the lemon icing, whisk together the powdered sugar, lemon zest, lemon juice, and softened butter in a small bowl until smooth and creamy.
Once the bars are completely cool, spread the lemon icing evenly over the top using a spatula or butter knife.
Cut into 12 bars and serve. Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 28.4 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
