Carrot Zucchini Bars with Lemon Lime Frosting

Kathie Carr


I got this recipe from a friend several years ago on a handwritten card. She told me they were her family's favorite. And my family and friends like these very much, also.

There appear to be several version of this on the net and the BHG version is the closest I have found to this recipe so it may have originated there.


★★★★★ 2 votes

20 Min
25 Min


  • 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
  • 3/4 c
    chopped walnuts
  • 1/2 c
    vegetable oil
  • 1/2 c
  • 1 tsp
    vanilla extract

  • 1 pkg
    (8 ounces) cream cheese, softened
  • 1 c
    sifted powdered sugar
  • 1 tsp
    finely shredded lemon peel
  • 1 tsp
    finely shredded lime peel

How to Make Carrot Zucchini Bars with Lemon Lime Frosting


  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.

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About Carrot Zucchini Bars with Lemon Lime Frosting

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