Carrot and Zucchini Bars

By srumbel

I am loving these bars. They are light and tender and the flavor is so fresh. You can taste the honey and it pairs beautifully with the spices and frosting. Lemon Cream Cheese Frosting really is the perfect match for these bars. It has such a bright refreshing flavor. I omitted the nuts from the recipe and added them to the top of half the bars, that way the nut lovers and non-nut lovers can all be happy.
from eatcakefordinner.com

Ingredients

• 1 1/2 c. all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 tsp. cinnamon
• pinch of nutmeg
• 2 eggs, slightly beaten
• 1 1/2 c. shredded carrot (about 3 med.)
• 1 c. shredded zucchini
• 3/4 c. packed light brown sugar
• 1/2 c. canola oil
• 1/4 c. honey
• 1 tsp. vanilla
• 1/2 c. chopped walnuts, opt.
• Lemon Cream Cheese Frosting
• 4 Tbl. unsalted butter, room temperature
• 4 oz. cream cheese, room temperature
• grated zest of 1 lemon
• pinch of salt
• 1 1/2 c. powdered sugar
• 1/2 tsp. lemon extract, opt.

Preparation

Step 1

Preheat oven to 350 degrees. In a large bowl, combine the flour, baking powder, baking soda, cinnamon and nutmeg. In another large bowl, combine the remaining ingredients; add to dry ingredients and stir together until just combined. Do not over mix. Pour batter into a greased 9x13-inch baking pan. Bake for 24-25 minutes or until the top springs back when lightly touched or a toothpick inserted in the center comes out clean. Cool completely. Frost with Lemon Cream Cheese Frosting.

Lemon Cream Cheese Frosting

Cream together butter, cream cheese, lemon zest and salt. Add the powdered sugar, 1/2 cup at a time, beating until smooth and creamy. Mix in lemon extract, if desired. If your frosting is too thick, you can add some lemon juice or milk. I did not need to add any liquid. Spread over cooled cake.

Jenn's Notes: The zucchini I used was more watery than usual and I ended up squeezing out the excess water before adding it to the batter.