Description
Moist Zucchini Carrot Bars with Cream Cheese Frosting
Ingredients
Scale
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup shredded zucchini, squeezed dry
- 1 cup shredded carrots
- 1 cup chopped walnuts or pecans (optional)
- For Frosting: 8 ounces cream cheese, softened
- For Frosting: 1/2 cup unsalted butter, softened
- For Frosting: 3 cups powdered sugar
- For Frosting: 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the vegetable oil and granulated sugar until combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the shredded zucchini, shredded carrots, and nuts, if using.
- Spread the batter evenly into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan on a wire rack.
- To make the frosting, beat the softened cream cheese and butter together until smooth.
- Gradually beat in the powdered sugar until fully incorporated. Stir in the vanilla extract.
- Spread the cream cheese frosting evenly over the cooled bars.
- Cut into squares before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 to 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Zucchini Carrot Bars