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
Scale
- 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