• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes Worth Repeating
  • About
  • Recipes
  • Subscribe
  • Privacy Policy
  • Work With Me
    • Media Kit
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Subscribe
  • Cookbooks
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Subscribe
    • Cookbooks
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Breads

    Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

    Published: Nov 13, 2017 · Modified: Feb 10, 2024 by Amanda Mason · 25 Comments

    Yield 8 people
    Cook 25 minutes minutes
    Prep 15 minutes minutes
    Jump to Recipe

    These Carrot and Zucchini Bars with Lemon Cream Cheese Frosting are the perfect Fall season dessert! This is the perfect sweet treat recipe for getting picky eaters to eat their vegetables! And they even have an extra kick of protein!

    Lace white place containing a Carrot and Zucchini Bars with Lemon Cream Cheese Frosting sitting on a brown table, topped with lemon zest.

    This is a sponsored post written by me on behalf of Gains in Bulk. All opinions are entirely my own.

    It's baking season and oh how I love baking!! When I think of baking, I think of so many sweet treats I love like these vegan raspberry bars, cookies, brownies, cakes, pies and bars. And so many of my favorite baked sweet treats are unhealthy. But not these....nope, not these Carrot and Zucchini Bars with Lemon Cream Cheese Frosting! These have some good nutritional value!

    Lace white place containing a Carrot and Zucchini Bars with Lemon Cream Cheese Frosting sitting on a brown table, topped with lemon zest and fork on side of plate. Glass of milk in background.

    These Carrot and Zucchini Bars are FILLED with fresh carrots and zucchini! And, I leave the peelings on the carrots and zucchini because that's where all the nutrients live! My kids and husband were floored when I told them how much zucchini and carrots I put in these bars. They had no clue! My daughter even said..."Oh, it makes sense now why you were shredding carrots and zucchini! I was wondering what you did with all those shredded vegetables!" Yep - I tricked them good on this recipe!

    White ramekin containing shredded carrots and zucchini on a white marble table.

    Ok, so here's 3 reasons why you need to make this recipe. First of all, this recipe is Gluten Free! Second...these bars are full of fresh vegetables! And third...these Carrot and Zucchini Bars contain protein! Ya'll know that I share a good product when I find one and I have fallen in love with Gains In Bulk Vanilla Milkshake protein. It's absolutely delicious and it utilizes the most nutrient-dense forms of proteins, carbohydrates, and fats available.

    You guys know I struggle to digest dairy these days. Dairy and I are just not good friends anymore. But my most favorite thing about this Vanilla Milkshake Protein powder is it's pre-digested!! So it doesn't upset my stomach at all! I have smoothies ALL THE TIME NOW! And I can now bake with Gains In Bulk Vanilla Milkshake protein because it's pre-digested dairy based protein! Adding this protein powder to my baked goods gives me an extra protein kick and ya'll I love it!!

    Lace white place containing a Carrot and Zucchini Bars with Lemon Cream Cheese Frosting topped with lemon zest.

    Let's jump into how to make this recipe. You're going to need to get your KitchenAid or standing mixer out for this recipe. You'll use it to make the Carrot and Zucchini Bars and the Lemon Cream Cheese Frosting.

    KitchenAid standing mixer with wire whisk sitting on a white marble table.

    Like so many other baked sweet treats, your first going to mix all the wet ingredients with your KitchenAid and then add in all the dry ingredients. Guys...look how amazing and nutritious this batter looks!

    Mixing bowl containing wet and dry ingredients for the Carrot and Zucchini Bars, wooden spoon on side of bowl.

    WANT TO SAVE THIS RECIPE?

    Enter your email to receive this recipe, along with weekly food inspiration!

    Next, you're  going to stir with a large wooden spoon all the dry ingredients into the wet ingredients until your batter is mixed and is the consistency of cake batter. You've got a choice here to cook these Carrot and Zucchini Bars in either a 9x9 glass baking dish or a 13x9x2 inch glass baking pan. Personally, I like the thickness of the Carrot and Zucchini Bars in the 13x9x2 inch glass baking pan but Mr. Mason likes them a bit thicker (like a cake bar) so I typically make these in a 9x9 glass dish. It's all about making the hubby happy!!

    Glass 9x9 pyrex dish containing batter for Mixing bowl containing wet and dry ingredients for the Carrot and Zucchini Bars, brown napkin on table.

    From there you're going to bake the bars for about 25 minutes. Once the Carrot and Zucchini Bars are out of the oven, place your glass dish on a cooling rack and let them cool completely. Now, it's time to make the homemade Lemon Cream Cheese Frosting! Oh how I love this lemon cream cheese frosting recipe!!

    Lemon Cream Cheese Frosting dripping from the wire whisk ofthe KitchenAid.

    Once again, you're going to use your KitchenAid. If you don't have a KitchenAid, guys you're missing out. I'm not the world's best baker but I can tell you my baked goods turned out so much better once I started using my KitchenAid. Have you ever wondered about the differences between a Hand Mixer Vs. Stand Mixer? Check out the article I linked...it gives a great overview and I'm 100% sold on a standing mixer! I know it's a bit pricy but it's SO worth the investment!

    Let's talk about frosting for these Carrot and Zucchini Bars. I decided to top these bars off with a homemade Lemon Cream Cheese Frosting. This frosting contains only 3 simple ingredients: Low-Fat Cream Cheese, Powdered Sugar and Lemon Zest. I just love lemon zest in frostings! It really makes the flavor POP! And I don't feel so guilty since the cream cheese is low fat!

    Lemon zest scattered on a black table, whole lemon and zester sitting on green, red and brown napkin.

    I mix these 3 simple ingredients in my KitchenAid standing mixer with the wire whisk attachment. I then fill my icing piping tool with the frosting and then hand it to my daughter to start icing these Carrot and Zucchini Bars however she wants! She made a pretty swirl design with the Lemon Cream Cheese Frosting.

    Black wire cooling rack containing 7 Carrot and Zucchini Bars being frosted with a Lemon Cream Cheese Frosting.

    When she was done frosting the Carrot and Zucchini Bars, we were ready to enjoy! These pair really well with a glass of milk or with a cup of coffee! We like to eat these Carrot and Zucchini Bars with Lemon Cream Cheese Frosting as a dessert OR with breakfast! And if you can't tell, I LOVE to cook with Zucchini! For more amazing ways to cook with zucchini, check out my Zucchini and Chicken Bites, my Zucchini, Carrots and Apple Olive Oil Cake and these 21 Tasty Ways To Use Zucchini!

    Lace white place containing a Carrot and Zucchini Bars with Lemon Cream Cheese Frosting topped with lemon zest and fork on side of plate. Glass of milk in background.

    Looking For More Bars?

    You're going to love these bar recipes, too!

    • Vegan Raspberry Bars
    • Gluten Free 7 Layer Bars
    Lace white place containing a Carrot and Zucchini Bars with Lemon Cream Cheese Frosting sitting on a brown table, topped with lemon zest and fork on side of plate. Glass of milk in background.

    Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

    These Carrot and Zucchini Bars with Lemon Cream Cheese Frosting are the perfect Fall season dessert! This is the perfect sweet treat recipe for getting picky eaters to eat their vegetables! And they even have an extra kick of protein!
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 8 people
    Calories: 466kcal
    Author: Amanda Mason

    Ingredients

    Carrot and Zucchini Bars

    • 2 eggs
    • 1 ½ cups Bob's Red Mill Gluten Free Flour
    • ¾ cup light brown sugar, packed
    • ½ cup canola oil
    • 1 Tablespoon honey
    • 1 teaspoon vanilla extract
    • 1 ½ cups shredded carrot, unpeeled
    • 1 cup shredded zucchini, unpeeled
    • ½ cup chopped walnuts
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon ground ginger
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon salt
    • 1 scoop Gains in Bulk Vanilla Milkshake Protein Powder, optional

    Lemon Cream Cheese Frosting

    • 1 8 ounce package reduced-fat cream cheese
    • 1 cup powdered sugar
    • 2 Tablespoons lemon zest

    Instructions

    Carrot and Zucchini Bars

    • Preheat over to 375 degrees. In the bowl of your KitchenAid, mix on low the eggs, brown sugar, oil, honey and vanilla. 
    • Next, fold in the shredded carrots, zucchini and walnuts with a wooden spoon.
    • In another medium sized bowl combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg and salt. Stir to mix ingredients together.
    • Add the flour mixture to the wet mixture. Stir with a wooden spoon just until combined. 
    • Spread batter into an greased 13x9x2 inch baking pan. 
    • Bake 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in the pan on a wire rack.

    Lemon Cream Cheese Frosting

    • In the bowl of your KitchenAid, beat the frosting ingredients on medium speed until fluffy (about 3 minutes). 
    • Spread or pipe the frosting over the cooled bars.

    Notes

    • If you want to make a non-gluten free version, just use 1.5 cups of all purpose flour!
    • To order the Gains in Bulk Vanilla Milkshake Protein Powder, here's the website to order: https://www.gainsinbulk.com/gib-100. Make sure to use my discount code of RWR10 when you checkout!

    WANT TO SAVE THIS RECIPE?

    Enter your email to receive this recipe, along with weekly food inspiration!

    Nutrition

    Calories: 466kcal
    Tried this Recipe? Pin it for Later!Mention @RecipesWorthRep or tag #RecipesWorthRepeating!
    « Italian Style Pasta Salad
    Pumpkin Pie »
    276 shares

    About Amanda Mason

    Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

    Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

    Reader Interactions

    Comments

      5 from 7 votes

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




       

    1. Amelie

      December 04, 2017 at 4:57 am

      5 stars
      This recipe looks absolutely great and is exactly what I was looking for for my picky 3-year old.
      Very interesting article too about hand-mixer versus a stand-mixer. Thanks for the info!

      Reply
      • Amanda Mason

        December 04, 2017 at 6:37 am

        Your kiddo will love them! They can't even taste the veggies!

        Reply
    2. elCitraKale

      November 27, 2017 at 1:16 pm

      so it's on my list now for my picky kid.. lol . great idea to sneak a lot of veggie in a sweet touch.

      Reply
      • Amanda Mason

        November 27, 2017 at 6:45 pm

        Yes! I do sneak in the vegetables!!

        Reply
    3. Marisa Franca @ All Our Way

      November 27, 2017 at 8:08 am

      5 stars
      What a great way to include your veggies -- in a dessert. When treats are just plain sugar, fat, and flour, it's a welcome alternative to get the bulk in the bar with veggies. This is inspiring me to bake this afternoon.

      Reply
      • Amanda Mason

        November 27, 2017 at 11:03 am

        I'm so glad I inspired you!! Happy baking!

        Reply
    « Older Comments

    Primary Sidebar

    Hi, I'm Amanda! Welcome to my little corner of the internet. I'm a wife, mother of two, lover of all things food and wine, and photographer. Here at Recipes Worth Repeating, you're going to find the most delicious and easy to make recipes everyone will love.

    More about me →

    Most Popular Recipes ❤️

    • Applewood Smoked Chicken on a wooden cutting board, fork in chicken.
      Applewood Smoked Chicken
    • Mexican Corn Recipe
    • Beef Enchilada Casserole
    • Wooden spoon filled with penne pasta, marinara sauce, and mozzarella cheese.
      Easy Penne Pasta Bake

    🇺🇸 4th of July Recipes

    • A plate of Corn on the cob and Cotija cheese on a white plate.
      Mexican Grilled Corn (Elote Recipe)
    • Smoked chicken quarters on a slate plate topped with BBQ sauce.
      Smoked Chicken Leg Quarters
    • Smoked Beef Short Ribs
    • Closeup of smoked chicken thighs on a black cutting board
      Smoked Chicken Thighs

    Footer

    ↑ back to top

     As Seen In

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Media Kit
    • Work with Me

    COPYRIGHT © 2012-2025 AMANDA MASON/RECIPES WORTH REPEATING

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.