Carrot and Zucchini Bars with Lemon Cream Cheese Frosting are moist, perfectly sweet, and one of my favorite snack cakes. They taste amazing and are a great way to sneak vegetables into a yummy treat!
Shredded vegetables and mashed fruits make the moistest desserts, breads and muffins!
I use shredded apple in my Grandma’s Apple Cake, and I love shredded zucchini in tons of different baked goods –makes them really moist.
This recipe uses 2 cups of shredded veggies, but the flavors are masked by it’s light sweetness. I probably should have called it a “snack cake” because that’s what it is.
HOW TO MAKE CARROT ZUCCHINI BARS:
Start by shredding the zucchini and carrot. Once shredded, use a few paper towels to gather each, individually, and squeeze some of the excess liquid out. Discard the paper towels.
Lightly spoon the shredded veggies into measuring cups to measure out the right amount of each.
Whisk the wet and dry ingredients separately. Add the shredded carrot and zucchini to the wet mixture, and then stir it into the dry flour mixture. Be careful not to over mix the batter.
Pour the batter into a 9×13” cake pan. If you want a smaller batch you could half the recipe and bake it in an 8×8”pan and check for doneness around 16-18 minutes.
Bake in preheated oven for about 25 minutes or until a toothpick inserted in the center comes out clean.
Once the bars cools completely, smooth the lemon cream cheese frosting on top.
Cut the cake into small bars. I like to do it this way so everyone can enjoy a finger-food type of snack cake, but feel free to cut them into bigger squares.
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