Zucchini Carrot Bars

💚 Why You’ll Love These Zucchini Carrot Bars

If you’re torn between making carrot cake or zucchini bread—don’t choose. These Zucchini Carrot Bars offer the best of both worlds. Lightly spiced, incredibly moist, and topped with a smooth, dairy-based or dairy-free frosting, these bars are easy to make, delicious to eat, and nutritious enough to pass for breakfast or snack.

These bars are:

• Naturally moist with no need for butter or heavy oils

• Perfectly spiced with cinnamon and nutmeg

• Vegetable-packed with fresh zucchini and carrots

• Alcohol-free, pork-free, and refined sugar–optional

• Great for kids, parties, meal prep, or sneaky veggie servings

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🥕 What Makes These Bars So Special?

Moisture Without the Guilt

Thanks to the zucchini, carrots, and applesauce, these bars are soft and fluffy with less oil than most cakes or quick breads.

One-Bowl Simplicity

You don’t need a stand mixer or complex steps. Everything comes together with a whisk and spatula.

Customizable Topping

Choose your favorite healthy frosting—traditional cream cheese, Greek yogurt-based, or dairy-free coconut cream.

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📋 Ingredients You’ll Need

For the Bars:

• 1 cup finely grated zucchini (no need to peel)

• 1 cup finely grated carrots

• 1 cup all-purpose flour (or 1:1 gluten-free blend)

• ½ cup whole wheat flour (or more AP for non-whole grain option)

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp salt

• 2 large eggs

• ¼ cup maple syrup or honey

• ¼ cup coconut sugar (or brown sugar)

• ¼ cup melted coconut oil or neutral oil

• 1 tsp vanilla extract

• ¼ cup unsweetened applesauce

Optional Add-ins:

• ¼ cup chopped walnuts or pecans

• 2 tbsp raisins

• 2 tbsp shredded coconut

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For the Frosting (3 Options):

Option 1: Classic Cream Cheese

• 4 oz cream cheese (softened)

• 2 tbsp butter or plant-based alternative

• ¾ cup powdered sugar

• 1 tsp vanilla extract

Option 2: Greek Yogurt Frosting

• ½ cup plain Greek yogurt

• 2–3 tbsp maple syrup

• ½ tsp vanilla

• Pinch of cinnamon

Option 3: Dairy-Free Coconut Frosting

• 1 can full-fat coconut milk, refrigerated overnight (scoop solid part only)

• 2–3 tbsp maple syrup or powdered coconut sugar

• ½ tsp vanilla

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🧁 How to Make Zucchini Carrot Bars

🔥 Step 1: Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.

🥣 Step 2: Whisk Wet Ingredients

In a large bowl, whisk together:

• Eggs

• Maple syrup/honey

• Coconut sugar

• Oil

• Applesauce

• Vanilla extract

🥕 Step 3: Add Veggies

Fold in the grated zucchini and carrots. Mix until evenly distributed.

🌾 Step 4: Mix Dry Ingredients

In a separate bowl, combine:

• Flours

• Baking soda

• Baking powder

• Cinnamon

• Nutmeg

• Salt

Gradually stir the dry ingredients into the wet. Do not overmix. Fold in any optional add-ins like nuts or raisins.

🧱 Step 5: Bake

Spread batter evenly into the pan. Bake for 28–32 minutes, or until a toothpick comes out clean or with a few moist crumbs.

❄️ Step 6: Cool and Frost

Let bars cool completely before adding your frosting of choice. Spread frosting evenly and top with a light dusting of cinnamon or shredded carrots.

✅ Tips for Perfect Zucchini Carrot Bars

Lightly Squeeze Zucchini

If your zucchini is very watery, gently squeeze it using a towel. Don’t overdo it—some moisture is good.

Grate Finely

Use the fine side of the grater for carrots and zucchini to help them blend better into the batter.

Don’t Overbake

The bars should be soft and moist. Start checking at 28 minutes.

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🌀 Substitutions & Variations

• Make it vegan: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and choose dairy-free frosting.

• Make it gluten-free: Use a certified 1:1 gluten-free flour blend in place of wheat flours.

• Add spice: Add ground ginger or cardamom for more complexity.

• Add crunch: Top with chopped nuts or pumpkin seeds before baking.

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❓ Frequently Asked Questions (FAQs)

Q1: Can I make these bars ahead of time?

Yes! These bars stay moist for several days. Store unfrosted bars at room temperature, or frosted bars in the fridge.

Q2: Can I freeze zucchini carrot bars?

Absolutely. Slice and freeze them with parchment between layers. Thaw overnight or microwave for 20 seconds.

Q3: Do I need to peel the zucchini or carrots?

No. The skin is tender and adds color and nutrients.

Q4: Can I make this as a cake?

Yes, simply bake in a round 8-inch cake pan and frost like a traditional carrot cake.

Q5: How long do they last?

• Unfrosted: Up to 4 days at room temp

• Frosted: 5–6 days in the fridge

• Frozen: Up to 3 months (wrap tightly)

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🍽 Serving Suggestions

• Serve as a healthy afternoon snack with herbal tea

• Pack in lunchboxes (kids love them!)

• Top with extra nuts or a drizzle of almond butter for a protein boost

• Slice into mini bars and serve at brunches or gatherings

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🌿 Final Thoughts

These Zucchini Carrot Bars are a delicious, veggie-packed twist on a classic dessert. Moist, flavorful, and topped with a smooth frosting, they’ll impress even picky eaters. With clean ingredients and lots of flexibility for dietary needs, it’s a wholesome recipe you’ll want to keep on repeat.

Whether you’re making them for a picnic, weekday snack, or a healthier dessert, these bars strike the perfect balance of comfort and nutrition—without any pork, bacon, wine, or alcohol.