Best Carrot Zucchini Bars With Lemon Lime Frosting Recipes

Carrot and Zucchini Bars With Citrus-Cream Cheese Frosting image

Provided by Roosie

Categories Breakfast

Time 55m

Yield 36 bars

Number Of Ingredients 16

1 1/2 cups all-purpose flour
3/4 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
2 large eggs, lightly beaten
1 1/2 cups carrots, shredded
1 cup zucchini, shredded (~1 medium zucchini)
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
1/2 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
1 teaspoon lemons, zest of or 1 teaspoon orange zest

Steps:

Preheat oven to 350°F.
In a large bowl, combine flour, brown sugar, baking powder, ginger and baking soda.
In another large bowl, combine eggs, carrot, zucchini, oil, honey, vanilla and walnuts and raisins, if used.
Add carrot mixture to flour mixture, stirring until just combined.
Spread batter into an ungreased 13x9-inch baking pan.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack.
Frosting:in a medium mixing bowl, beat cream cheese with powdered sugar with an electric mixer on medium speed until fluffy.
Fold in lemon/orange zest.
Frost and store in the refrigerator.
Cut into bars to serve.

Zucchini-Carrot Bars image

Provided by By Brooke Lark

Categories Dessert

Time 1h50m

Yield 60

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ carrot cake mix
2 small zucchini, grated
1/2 cup butter, melted
3 tablespoons milk
2 eggs
4 cups powdered sugar
1 oz cream cheese (from 3-oz package)
1 to 2 tablespoons milk
1 teaspoon vanilla
1 pint (2 cups) fresh raspberries
Fresh mint leaves

Steps:

Heat oven to 350°F. Line bottom of 15x10x1-inch pan with parchment paper or spray with cooking spray. In large bowl, stir together bar ingredients until well mixed. Spread in pan.
Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In large bowl, beat together frosting ingredients with electric mixer on medium speed until smooth. If needed, add more milk to make a spreadable consistency. Spread over cooled bars. Cut into 2x1-inch bars. Garnish with raspberries and mint leaves. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

Carrot Zucchini Bars with Lemon Lime Frosting image

Provided by Kathie Carr

Time 45m

Number Of Ingredients 19

BARS:
1 1/2 c all purpose flour
1/2 c brown sugar, firmly packed
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
2 large eggs, beaten
1 1/2 c shredded fresh carrots
1 c shredded fresh zucchini
1/2 c raisins
3/4 c chopped walnuts
1/2 c vegetable oil
1/2 c honey
1 tsp vanilla extract
LIME CREAM CHEESE FROSTING
1 pkg (8 ounces) cream cheese, softened
1 c sifted powdered sugar
1 tsp finely shredded lemon peel
1 tsp finely shredded lime peel

Steps:

1. Preheat oven to 350 degrees. In a large bowl mix together flour, brown sugar, baking powder, ginger, and baking soda. In another bowl stir together eggs, carrot, zucchini, raisins, walnuts, oil, honey, and vanilla.
2. Add carrot mixture to flour mixture and stir just until mixed. Spread batter in an un-greased 9 by 13 inch cake pan. Bake for 25 minutes or until toothpick inserted in center of bar comes out clean. Cool pan on a wire rack and when cool frost with Lemon-Lime Frosting.
3. FROSTING: In a medium mixer bowl combine cream cheese, and powdered sugar. When well mixed and fluffy add lemon and lime peel. Frost bars. Store any leftovers in the refrigerator.