Carrot and Zucchini Bars Your Kids Will LOVE

Quick desserts never seem like they are healthy, want one that is?

Want a healthy dessert that is easy and quick to get together? That also includes vegetables?! Well here you go! I aim to please. I stumbled on these Carrot Zucchini Bars years ago and have made them ever since. They are a favorite in our family, and I hope they will be in yours too.

4.0 from 1 reviews
Carrot and Zucchini Bars Your Kids Will LOVE
Recipe adapted from Better Homes and Gardens cookbook.
Cuisine: Baking
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon baking soda
  • 2 eggs, slightly beaten
  • 1½ cups shredded carrot
  • 1 cup packed shredded zucchini
  • ¾ cup packed brown sugar
  • ½ cup golden raisins
  • ½ cup canola oil
  • ¼ cup honey
  • 1 teaspoon vanilla
  • 2 tablespoons flax seed meal (optional)
  1. Preheat the oven to 350F.
  2. In a large bowl, combine the flour, baking powder, ginger, and baking soda.
  3. In another large bowl, stir together the eggs, carrot, zucchini, brown sugar, raisins, oil, honey, and vanilla.
  4. Add the carrot mixture to the flour mixture, stirring just until combined.
  5. Spread the batter in an ungreased 13x9-inch baking pan. (Optional: Sprinkle flax seed meal evenly over the top of the bars before baking. It makes the bars less sticky, and I like the texture. You could also add it into the batter, but we have found we like it on top.)
  6. Bake for about 25 minutes, or until a wooden toothpick comes out clean. (I usually bake for 20 minutes, and then test it from there.)
  7. Cool in the pan, and then cut into bars, or whatever shape is desired. (I have found that plastic knives cut the best--no clue why!)
  8. Store in an airtight container. (I couldn’t tell you how long they last because they are always gone within the week!)
After shredding your carrots and zucchini, lightly pat them dry with a paper towel if they seem too damp.
Repurpose leftover shredded vegetables. I usually have leftover shredded zucchini from this, and I throw it in our scrambled eggs with some cheese the next morning. (Everyone loves it!)


Michelle from Creative Food loves to bake and make creative bentos and lunches for her daughter. She shares them at her blog, Creative Food.


  1. Elizabeth says

    These are great! Now the true test will be when my 5 year old gets out of school :) In case anyone is wondering, I split my flour 50/50 white /wheat and they still came out light and fluffy. I was wondering if anyone has ever added cinnamon?

  2. xealia says

    In the oven as we speak! Can’t wait to try them. The batter was very oatmeal like! I hope they weren’t too wet. I tried to pat dry the carrots and zucchini but they were SO wet I didn’t know how dry they needed to be!

  3. Ashley says

    I made these with all whole wheat flour, 1 egg & 2 egg whites, applesauce instead of oil and just a squirt of honey. They were delicious!

  4. says

    Has anybody tried these with pureed veggies? My kids are too smart for their own good and won’t eat them because they could see the green and orange. My son kept trying to pick the carrots out. My friends kids (younger) all liked them though! I thought they were great too.

    If not, I’ll give it a try and let you know how they turn out!

    • says

      Pureed veggies can be substituted instead of the canola oil -mostly. use 1/2cup pureed veggies +2TB canola oil. let us know how they come out!

  5. says

    If you choose to remove excess moisture from the carrots or zucchini, I prefer to wrap them in a clean tea towel or paper towel and wring the excess moisture into a resealable container. Then you can reuse that vitamin-filled water in soups or crockpot dishes, instead of plain water for cooking rice, for baby food purees, etc.
    In fact, any time you steam or boil something (even noodles!) and it tells you to drain and discard the excess water, save it instead! Should last at least a few days in the fridge.

  6. caroline knower says

    Hi! This recipe looks great. I was wondering if anyone has tried it with whole wheat flour? If so, do the wet ingredients have to be adjusted?


  7. Cassie Webster says

    Looks delicious and i love how healthy it is! :D Definitely going in the kids’ lunchboxes! Thanks! :D

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