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Zucchini Carrot Cake Bars

Carrot & Zucchini Bars

4 from 1 reviews

All the flavors and moist texture of carrot cake, but they’re much lighter and better for you.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 eggs, slightly beaten
  • 1 teaspoon grated fresh ginger, (optional)
  • 1 1/2 cups shredded carrot, about 2 large carrots
  • 1 cup packed shredded zucchini, about 1 medium zucchini
  • 3/4 cup packed brown sugar
  • 1/2 cup golden raisins, (optional)
  • 1/2 cup butter, or coconut oil
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 2 tablespoons flax seed meal, (optional)
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Instructions

  1. Preheat the oven to 350F. Grease a large 13×9 inch baking pan.
  2. In a large bowl, combine the flour, baking powder, and baking soda.
  3. In another large bowl, whisk the eggs. Add in the ginger, carrot, zucchini, brown sugar, raisins, butter or oil, honey, and vanilla.
  4. Combine the wet mixture into the flour mixture until you have a cohesive batter.
  5. Pour the mixture inside the greased baking pan and bake, for 22-25 minutes, or until a wooden toothpick comes out clean. Remove from oven and cool.
  6. Once cooled, cut into 24 squares.

Equipment

Notes

After shredding your carrots and zucchini, lightly pat them dry with a paper towel if they seem too damp.

To make this recipe gluten free, replace the regular flour with 1:1 Gluten Free Flour from Bob’s Red Mill!

Nutrition

Keywords: carrot cake, cake bars, healthy cake bars