If you’ve ever wished carrot cake could be a little more snackable, or that zucchini bread had just a touch more sweetness, these zucchini carrot bars are about to be your new obsession. I made a batch last weekend to sneak veggies into my kiddo’s lunchbox and—surprise!—they were gone in 24 hours. Lightly spiced, perfectly moist, and just sweet enough, these bars are ideal for breakfast, snacks, or even dessert. Plus, they freeze like a dream!
Let’s get into everything you need to know to bake the best zucchini carrot bars from scratch. And hey, if you’re looking for more delicious ways to use garden-fresh zucchini, don’t miss our roundup of Super Moist Zucchini Carrot Muffins.
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Table of Contents
Why You’ll Love These Zucchini Carrot Bars
- Moist & fluffy – The combo of zucchini and carrot gives these bars unbeatable texture.
- Sweetened naturally – Use maple syrup or honey for a less-refined treat.
- Sneaky veggies – Your picky eaters won’t even notice the greens inside.
- Perfect for meal prep – Freeze well and pack perfectly in lunchboxes.
- Customizable – Add nuts, raisins, or chocolate chips for extra flair.
They’re kind of like carrot cake, kind of like zucchini bread, and 100% addicting. Whether you enjoy them frosted or plain, they’ll quickly become part of your Banana Bread Bagel with Cinnamon Crunch rotation.
Ingredients You’ll Need
These zucchini carrot bars come together with simple pantry staples and fresh produce. Here’s what you’ll need:
Fresh Produce
- 1 cup shredded zucchini – Squeeze out excess water with a kitchen towel for the best texture.
- 1 cup shredded carrots – Finely shredded carrots help them melt into the batter.
Dry Ingredients
- 1 cup all-purpose flour (or gluten-free 1:1 blend)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
Wet Ingredients
- 2 large eggs
- 1/3 cup oil (coconut, avocado, or vegetable)
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
Optional Add-Ins
- 1/2 cup crushed pineapple (for extra moisture!)
- 1/3 cup chopped walnuts or pecans
- 1/4 cup raisins or mini chocolate chips
Love variety? Check out more Vegan gluten-free zucchini bars you can try next!
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Zucchini Carrot Bars
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 bars 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Moist, fluffy, and naturally sweetened, these zucchini carrot bars are the perfect snack or dessert—and a delicious way to sneak in some veggies.
Ingredients
- 1 cup shredded zucchini, squeezed dry
- 1 cup shredded carrots
- 1 cup all-purpose flour (or gluten-free 1:1 blend)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- 2 large eggs
- 1/3 cup oil (coconut, avocado, or vegetable)
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
- Optional: 1/2 cup crushed pineapple
- Optional: 1/3 cup chopped walnuts or pecans
- Optional: 1/4 cup raisins or mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 baking pan with parchment paper.
- Shred zucchini and carrots. Squeeze excess liquid from zucchini with a clean towel.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat eggs, oil, maple syrup (or honey), and vanilla extract until smooth.
- Combine wet and dry mixtures, stirring just until combined.
- Fold in zucchini, carrots, and any optional add-ins like pineapple, nuts, or chocolate chips.
- Spread batter into prepared pan and smooth the top.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan before slicing into bars.
Notes
Don’t skip squeezing the zucchini—it keeps the bars from getting soggy. These bars also freeze beautifully, making them perfect for make-ahead snacks or lunchboxes.
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 9g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
How to Make Zucchini Carrot Bars
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9 baking pan with parchment paper.
- Grate and prep veggies: Shred zucchini and carrots. Squeeze excess liquid from zucchini using a clean towel or cheesecloth.
- Mix dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, spices, and salt.
- Whisk wet ingredients: In a separate bowl, beat eggs, oil, maple syrup, and vanilla until smooth.
- Combine: Pour wet mixture into dry and stir until just combined. Gently fold in zucchini, carrots, and any optional add-ins.
- Transfer to pan: Spread batter evenly in the prepared pan. Smooth the top.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan before slicing into bars.
Tips for the Best Texture
- Don’t skip squeezing the zucchini—it prevents soggy bars.
- Use finely shredded carrots to help them blend into the batter.
- Don’t overmix the batter once wet meets dry.
- Let bars cool fully before cutting to keep them intact.
Want even more dessert ideas that sneak in veggies? Browse our collection of the best desserts.
Optional Cream Cheese Frosting
These bars are delicious on their own, but if you want to take them to the next level, a simple cream cheese frosting is the way to go:
Classic Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
Beat all ingredients until fluffy. Spread over cooled bars and refrigerate to set.
Healthier Options
- Greek Yogurt Frosting: Substitute cream cheese with plain Greek yogurt for a lighter topping.
- Vegan Cashew Frosting: Blend soaked cashews with maple syrup, vanilla, and lemon juice until creamy.
Storage, Freezing & Make-Ahead Tips
- Fridge: Store frosted or unfrosted bars in an airtight container up to 5 days.
- Freezer: Wrap individually and freeze up to 3 months. Thaw overnight in the fridge.
- Make-ahead: Bake, cool, and freeze the whole pan before frosting.
Recipe Variations
Vegan or Gluten-Free?
- Use flax eggs (1 tbsp flax + 2.5 tbsp water per egg)
- Replace flour with gluten-free 1:1 blend or oat flour
- Use coconut oil instead of butter
Get Creative With Additions
- Swap carrots for grated apple or sweet potato
- Add mashed banana for extra moisture
- Fold in coconut flakes for texture
Serving Ideas & Pairings
- Cut into small squares for brunch trays
- Top with nut butter for a hearty snack
- Serve warm with vanilla yogurt for breakfast bars
FAQ: Zucchini Carrot Bars & Carrot Cake Tips
What is the secret ingredient in carrot cake?
Many recipes use crushed pineapple to add natural sweetness and extra moisture, just like in these bars.
Can you use zucchini in carrot cake?
Yes! Zucchini blends in perfectly, just be sure to remove excess water before mixing it in.
What’s the difference between carrot cake and hummingbird cake?
Hummingbird cake includes bananas and pineapple, while carrot cake and zucchini carrot bars focus on shredded carrots and sometimes zucchini.
What is the green stuff in a carrot cake?
If you see green flecks, it’s likely grated zucchini! Safe—and tasty.
How to keep your carrots from turning green in carrot cake?
Too much baking soda can cause a reaction that turns carrots green. Measure carefully and mix evenly.
Why does carrot cake have pineapple in it?
Pineapple adds natural moisture, sweet-tart flavor, and tenderness to baked goods.
The Bars You’ll Bake Again and Again
Whether you’re sneaking in veggies for the kids or looking for a lighter twist on carrot cake, these zucchini carrot bars deliver every time. Moist, simple, and endlessly customizable—they’re a must-bake. Don’t forget to freeze some for later (if they last that long!).
For more creative treats the whole family will devour, check out our other kid-friendly dessert bars.
