Light Carrot and Zucchini Bars with Lemon Frosting – Moist, Veggie-Packed & Citrus-Sweet Treat
These Light Carrot and Zucchini Bars with Lemon Frosting are the perfect balance of wholesome and indulgent! Made with shredded carrots and zucchini for natural moisture and nutrition, then topped with a bright lemon frosting that adds a citrusy kick. Perfect for spring gatherings, lunchbox treats, or guilt-free snacking. Soft, flavorful, and easy to make—these bars are a fresh twist on classic veggie bakes!
Equipment
- Mixing bowls
- Whisk and spatula
- Box grater
- 9×13-inch baking pan
- Parchment paper
- Offset spatula (for frosting)
- Toothpick for doneness check
Ingredients
For the Bars:
- 1 cup grated carrot
- 1 cup grated zucchini (drained)
- 2 large eggs (or flax eggs for vegan)
- ½ cup honey or maple syrup
- ¼ cup neutral oil or applesauce
- 1 tsp vanilla extract
- 1 cup whole wheat flour (or oat/almond flour for GF)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp ginger
- Pinch of salt
- Optional: ½ cup chopped walnuts, raisins, or shredded coconut
For the Lemon Frosting:
- ½ cup Greek yogurt or light cream cheese
- 2 tbsp honey or maple syrup
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Pinch of salt
Instructions
- Prep Pan: Preheat oven to 350°F (175°C). Line baking pan with parchment paper.
- Mix Wet Ingredients: In a bowl, whisk eggs, honey, oil/applesauce, and vanilla. Stir in grated carrot and drained zucchini.
- Combine Dry Ingredients: In another bowl, mix flour, baking soda, baking powder, spices, and salt.
- Make Batter: Add dry ingredients to wet and stir gently until just combined. Fold in optional add-ins.
- Bake: Pour batter into pan and smooth top. Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool: Let bars cool completely in pan before frosting.
- Make Frosting: Whisk frosting ingredients until smooth. Chill if needed to thicken.
- Frost & Serve: Spread frosting evenly with offset spatula. Cut into bars and enjoy!
Notes
- Grate veggies finely for even texture.
- Drain zucchini to avoid soggy bars.
- For vegan: use flax eggs and plant-based yogurt.
- For gluten-free: use oat or almond flour.
- Frosting can be made ahead and stored up to 5 days.
- Bars freeze well unfrosted—thaw and frost before serving.
- Chill before serving for a refreshing bite.