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.

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About MOMables

Laura Fuentes is the founder of MOMables and a mom to 3 kids. She's the Author of 3 cookbooks, has competed (and won!) on Food Network, is a TODAY Food contributor, has a column on the Huffington Post and creates recipes for numerous print magazines. She also produces recipe videos for the MOMables YouTube Channel.