• 60 Ratings

These spice bars are loaded with healthy ingredients including carrots, zucchini, and walnuts. This low-sodium recipe is a family pleaser.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

prep:
20 mins
bake:
25 mins at 350°
Servings:
36
Yield:
36 bars
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Carrot and Zucchini Bars

Ingredients

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Directions

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  • Preheat oven to 350 degrees F. In a large bowl combine flour, baking powder, ginger, and baking soda. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.

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  • Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost with Citrus-Cream Cheese Frosting. Cut into bars.

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  • Makes 36 bars.

Nutrition Facts (Carrot and Zucchini Bars)

125 calories; total fat 7g; saturated fat 2g; polyunsaturated fat 3g; monounsaturated fat 2g; cholesterol 19mg; sodium 44mg; potassium 81mg; carbohydrates 16g; fiber 1g; sugar 11g; protein 2g; vitamin a 632IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 16mcg; vitamin b12 0mcg; calcium 182mg; iron 0mg.

Citrus-Cream Cheese Frosting

Ingredients

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Directions

Instructions Checklist
  • In a medium mixing bowl beat cream cheese and powdered sugar with an electric mixer on medium speed until fluffy. If desired, stir in lemon or orange peel.

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Reviews

60 Ratings
  • 5 star values: 29
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 8
Rating: 5 stars
07/27/2018
These bars are perfect. They're not too sweet and with plenty of flavors. It's a win-win, satisfy your sweet tooth and get some veggies. The only change I made was to use coconut oil rather than cooking oil.
Rating: 5 stars
08/02/2017
I made these bars and they were deeeelishhhhous! I changed it around a little by using whole wheat flour mixed with quinoa and brown rice flour instead of using all purpose flour. I also used olive oil instead of cooking oil and CRAISINS instead of raisins. I am not a fan of nuts so I did NOT use the walnuts. I also did not do the frosting because I did not want it to be extra sweet and I figured it would be a lot more healthy withOUT the frosting. All in all, it was very moist and I will definitely be making this again.
Rating: Unrated
08/03/2016
Has anyone tried this with applesauce or banana instead of oil?  I try to sub things to be a bit healthier but it doesn't always work, i.e. brownies.
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Rating: Unrated
08/08/2013
These are delicious. My husband and I ate the whole batch in about 2 days. But for some reason, I couldn't get my son to try even one bite. (But he's 1 1/2 years old and pretty particular). I used a simple powdered sugar icing instead of cream cheese frosting, (just to cut down on calories a little) and swapped in some whole wheat flour for some of the all-purpose. Since there's so much zucchini this time of year, I wish that the recipe called for more it! (I altered the carrot to zucchini ratio a little so there was more zucchini).
Rating: Unrated
03/22/2015
Why try a recipe if you are going to alter it so much?? I don't get that. recipe perfect as is!
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