Zucchini Carrot Bars With Lemon Icing Recipes

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CARROT ZUCCHINI BARS WITH LEMON CREAM CHEESE FROSTING



Carrot Zucchini Bars With Lemon Cream Cheese Frosting image

Getting the kids to eat their veggies has never been so easy! Personally, I like to make them without the walnuts, but I'm sure it's just as good with them in!

Provided by LibraChick93093

Categories     Dessert

Time 45m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 15

2 eggs
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cups shredded carrots
1 cup shredded zucchini
1/2 cup chopped walnuts (optional)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1 (8 ounce) package cream cheese
1 cup powdered sugar
1 1/2 teaspoons lemon zest

Steps:

  • Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don't worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts.
  • In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
  • Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into a greased 13x9 inch baking pan.
  • Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  • Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.

ZUCCHINI-CARROT BARS



Zucchini-Carrot Bars image

We added grated zucchini to Betty Crocker™ Super Moist™ carrot cake mix to create these tasty dessert bars frosted with made-from-scratch cream cheese icing.

Provided by By Brooke Lark

Categories     Dessert

Time 1h50m

Yield 60

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ carrot cake mix
2 small zucchini, grated
1/2 cup butter, melted
3 tablespoons milk
2 eggs
4 cups powdered sugar
1 oz cream cheese (from 3-oz package)
1 to 2 tablespoons milk
1 teaspoon vanilla
1 pint (2 cups) fresh raspberries
Fresh mint leaves

Steps:

  • Heat oven to 350°F. Line bottom of 15x10x1-inch pan with parchment paper or spray with cooking spray. In large bowl, stir together bar ingredients until well mixed. Spread in pan.
  • Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In large bowl, beat together frosting ingredients with electric mixer on medium speed until smooth. If needed, add more milk to make a spreadable consistency. Spread over cooled bars. Cut into 2x1-inch bars. Garnish with raspberries and mint leaves. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

LEMON ZUCCHINI BARS



Lemon Zucchini Bars image

This snack cake is a good use for that bumper zucchini crop!

Provided by Rosina

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 12

Number Of Ingredients 12

1 ¼ cups white sugar
1 cup vegetable oil
3 eggs
2 teaspoons lemon zest
¼ cup fresh lemon juice
1 ¾ cups grated zucchini
2 cups all-purpose flour
¼ teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
  • In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts.
  • Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar and cut into bars.
  • Sprinkle top with sifted confectioners' sugar and cut into bars.

Nutrition Facts : Calories 417.2 calories, Carbohydrate 42.6 g, Cholesterol 46.5 mg, Fat 26.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 3.4 g, Sodium 433.6 mg, Sugar 24.9 g

SKINNY CARROT AND ZUCCHINI BARS



Skinny Carrot and Zucchini Bars image

83% less cholesterol • 45% less total fat than the original recipe. Unsweetened applesauce substitutes for part of the oil in these moist bars to cut the fat by nearly half.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 17

1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup refrigerated or frozen fat-free egg product, thawed
1 1/2 cups shredded carrot
1 medium zucchini, shredded (1 cup)
3/4 cup packed brown sugar
1/2 cup raisins
1/2 cup chopped walnuts
1/3 cup canola oil
1/4 cup unsweetened applesauce
1/4 cup honey
1 teaspoon vanilla
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1 cup powdered sugar

Steps:

  • Preheat oven to 350°F. In a large bowl, combine flour, baking powder, ginger, baking soda, and salt. In another large bowl, stir together egg product, carrot, zucchini, brown sugar, raisins, walnuts, oil, applesauce, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
  • Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
  • For frosting: In a medium mixing bowl, beat cream cheese and powdered sugar with an electric mixer on medium speed until fluffy. Frost bars with frosting. Cut into bars.

Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 bar, Sodium 110 mg, Sugar 18 g, TransFat 0 g

CARROT AND ZUCCHINI BARS WITH CITRUS-CREAM CHEESE FROSTING



Carrot and Zucchini Bars With Citrus-Cream Cheese Frosting image

Make and share this Carrot and Zucchini Bars With Citrus-Cream Cheese Frosting recipe from Food.com.

Provided by Roosie

Categories     Breakfast

Time 55m

Yield 36 bars

Number Of Ingredients 16

1 1/2 cups all-purpose flour
3/4 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
2 large eggs, lightly beaten
1 1/2 cups carrots, shredded
1 cup zucchini, shredded (~1 medium zucchini)
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
1/2 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
1 teaspoon lemons, zest of or 1 teaspoon orange zest

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine flour, brown sugar, baking powder, ginger and baking soda.
  • In another large bowl, combine eggs, carrot, zucchini, oil, honey, vanilla and walnuts and raisins, if used.
  • Add carrot mixture to flour mixture, stirring until just combined.
  • Spread batter into an ungreased 13x9-inch baking pan.
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pan on a wire rack.
  • Frosting:in a medium mixing bowl, beat cream cheese with powdered sugar with an electric mixer on medium speed until fluffy.
  • Fold in lemon/orange zest.
  • Frost and store in the refrigerator.
  • Cut into bars to serve.

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