Carrot and Zucchini Bars With Citrus Icing Recipe

Name: Carrot and Zucchini Bars With Citrus Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; ¾ cup brown sugar; 1 teaspoon baking powder; ½ teaspoon ginger; ¼ teaspoon baking soda; 2 eggs, slightly beaten; 1 ½ cups shredded carrots; 1 cup shredded unpeeled zucchini; ½ cup raisins; ½ cup chopped walnuts; ½ cup watkins original grapeseed oil; ¼ cup honey; 1 teaspoon watkins double-strength vanilla; 1 teaspoon watkins butter flavor extract; 8 ounces cream cheese, softened; ½ cup powdered sugar; 2 tablespoons orange juice; ½ teaspoon watkins lemon extract

Servings: persons

1 ½ cups all-purpose flour
¾ cup brown sugar
1 teaspoon baking powder
½ teaspoon ginger
¼ teaspoon baking soda
2 eggs, slightly beaten
1 ½ cups shredded carrots
1 cup shredded unpeeled zucchini
½ cup raisins
½ cup chopped walnuts
½ cup watkins original grapeseed oil
¼ cup honey
1 teaspoon watkins double-strength vanilla
1 teaspoon watkins butter flavor extract
8 ounces cream cheese, softened
½ cup powdered sugar
2 tablespoons orange juice
½ teaspoon watkins lemon extract

1
To make icing, combine all ingredients in a small bowl, beat until smooth.
2
Set aside.
3
Preheat oven to 350 degrees.
4
For bars, combine first five ingredients in large mixing bowl; mix well and set aside.
5
In another large bowl, combine remaining ingredients; mix well.
6
Add carrot mixture to flour mixture, stirring just until combined.
7
Spread batter in a lightly greased 13 x 9-inch/33 x 23-cm baking dish.
8
Bake at 350F/180 degrees C for 25 minutes or until bars test done.
9
Place on wire rack and cool completely.
10
Frost with icing.
11
Cover and store in refrigerator.

862

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, ¾ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon ginger, and more.

Yes, Carrot and Zucchini Bars With Citrus Icing falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot and Zucchini Bars With Citrus Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions