Zucchini-Carrot Bars Recipe

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1 vote | 2756 views

Reminiscent of carrot cake, these garden-fresh sweet bars make a delicious and pretty snack or dessert to take to a gathering. Or set out some of your prettiest china and invite friends over for a Midwestern Kaffée Klatsch or an afternoon prairie tea. If you don't like black walnuts, substitute with pecans.

Prep time:
Cook time:
Servings: 36


Cost per serving $0.38 view details


  1. Heat oven to 350°F. Spray a 15x10x1-Inch baking pan with non-stick cooking spray.
  2. In large bowl, beat granulated sugar and eggs with electric mixer at medium speed until creamy. Add oil; mix until blended. In another large bowl, combine and sift flour, fresh ginger, cinnamon, coriander, salt and baking soda.
  3. Add dry ingredients to creamed mixture; lightly blend. Gently stir in zucchini, carrots and raisins. Pour mixture into prepared pan.
  4. Bake 20 minutes or until toothpick inserted near center of cake comes out clean. Remove from oven; set aside to cool 15 minutes.
  5. Meanwhile, in medium bowl, blend cream cheese and butter. Gradually add powdered sugar, ground ginger and 1 teaspoon vanilla; beat until creamy. Spread over cooled bars.
  6. Tip: To add a citrus zip to this recipe, add 1 teaspoon Orange or Lemon Zest to the batter & frosting.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 57g
Recipe makes 36 servings
Calories 202  
Calories from Fat 95 47%
Total Fat 10.84g 14%
Saturated Fat 3.74g 15%
Trans Fat 0.0g  
Cholesterol 37mg 12%
Sodium 184mg 8%
Potassium 93mg 3%
Total Carbs 25.05g 7%
Dietary Fiber 0.7g 2%
Sugars 18.13g 12%
Protein 2.3g 4%
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  • Robyn Savoie
    This smells as good as it looks and tastes great too! I used mixed dried fruit that I plumped for a few hours so they're not so hard. I also added 1 teaspoon orange zest to batter along with the frosting.
    I've cooked/tasted this recipe!
    This is a variation

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