Carrot-Zucchini Bars | Midwest Living

Carrot-Zucchini Bars

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Carrot-Zucchini Bars

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  • Yield: 36 bars
  • Cook 20 mins to 25 mins

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Two vegetables are used in these dessert bars, which also include a few cranberries. Top with an orange-flavored cream cheese frosting.


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons finely shredded orange peel
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 beaten eggs
  • 1 1/2 cups packed brown sugar
  • 2/3 cup cooking oil
  • 1/4 cup milk
  • 1 1/2 teaspoons vanilla
  • 1 cup finely shredded carrots
  • 1 cup finely shredded, unpeeled zucchini
  • 3/4 cup coarsely chopped fresh or frozen cranberries
  • 2 tablespoons finely chopped crystallized ginger (optional)
  • Orange-Cream Cheese Frosting (see recipe below)


  1. Grease a 15x10x1-inch baking pan; set aside. In a large bowl, stir together flour, baking powder, orange peel, baking soda, and salt. Set aside.
  2. In a medium bowl, combine eggs, brown sugar, oil, milk, and vanilla. Stir in carrots, zucchini, cranberries, and ginger, if you like. Add egg mixture to flour mixture, stirring with a wooden spoon until combined. Spread batter in prepared pan.
  3. Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack. Spread with Orange-Cream Cheese Frosting and cut into bars. Store, covered, in the refrigerator. Makes 36 bars.

Orange-Cream Cheese Frosting


  • 1/2 8 - ounce package cream cheese, softened
  • 1/3 cup butter, softened
  • 1 teaspoon finely shredded orange peel
  • 4 teaspoons orange juice
  • 1 teaspoon vanilla
  • 2 3/4 - 3 1/4 cups sifted powdered sugar


  1. In a medium bowl, beat together cream cheese, butter, orange peel, orange juice, and vanilla until combined. Gradually beat in enough powdered sugar to make frosting easy to spread.

Nutrition Facts

(Carrot-Zucchini Bars)

Fat, total (g) 8, carb. (g) 23, chol. (mg) 26, pro. (g) 2, cal. (kcal) 163, sodium (mg) 86

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