Easy Carrot Zucchini Bars
If you’re looking for an easy treat that has a boost of nutrition without skimping on flavor, check out these carrot zucchini bars! They’re super simple to make, packed with flavor, and easy to decorate for Easter or ANY occasion!
Since I was very young, I always looked forward to sitting at the Easter dinner table piled high with all the usual holiday food but I was especially fond of and delighted with the desserts.
Every family has their own traditional foods and desserts they serve for Easter, just as our family did. The desserts that graced our table each year ranged from cheesecake, pies, cookies, and the ever so scrumptious, Carrot Zucchini Bars.
So as I got older and started traditions for our family, I knew what foods would be on my dessert table every year.
I always knew my very favorite Carrot Zucchini Bars would be on that table. They have been one of my favorites for years and have become a treasured tradition in our house….and they are always one of the first desserts to disappear.
The smell of these yummy bars in the oven still brings back so many happy memories of Easters past.
It also brings me great joy to know that I can make special memories for my family to hold for many years to come.
If you want more Easter-inspired recipes, try my Easter Egg Rice Krispie Treats, Easter Strawberries, or Nutter Butter Easter Chick Cookies.
Carrot zucchini bars recipe ingredients needed
Here’s what you’ll need for this recipe!
- Carrot Cake Mix – plus additional ingredients per instructions
- Zucchini – shredded and squeezed
- Cream Cheese Frosting – in a piping bag with cut tip
- Orange Cookie Frosting
- Green Cookie Frosting
How to make carrot zucchini bars
Follow these simple step-by-step instructions to make delicious bars your friends and family will beg you to make again and again!
Step 1
Prepare carrot cake mix as per the instructions on the box.
Step 2
Gently fold in the zucchini until it is fully incorporated in the batter.
Step 3
Prepare a 13 x 9-inch sheet pan by lining it with parchment paper.
Pour in the batter and bake for 15 minutes at 350 degrees or until the toothpick comes out clean. Allow the cake to cool completely.
Step 4
Cut into 8 or 10 bars.
Step 5
Pipe frosting around the edges of the bars for a border. Then pipe the frosting in the middle of the bar and smooth it.
Step 6
Use the orange cookie frosting to make a carrot shape on top of the cream cheese frosting.
Step 7
Use the green cookie frosting to add leaves to the carrot.
Step 8
Place bars in the refrigerator and allow them to set or you can serve them immediately if you prefer.
Carrot zucchini bars recipe notes and tips
- Allow the baked cake mix to cool completely before cutting it into bars and adding the icing. This will ensure a clean cut and also the icing will not get too soft and start to melt.
- Add in a little ginger or cinnamon for a little added zip. 😉
- To make this recipe gluten-free, just look for a gluten-free carrot cake mix or make the mix from scratch.
Variations of carrot zucchini bars to try
- Pipe on the frosting in a fun squiggle or dollops for a pretty, decorative twist.
- Change up the flavor of the cream cheese frosting. Lemon is one of my favorite flavors on these bars.
- Use various colors of cookie frosting to add different types of decorations such as Easter eggs, spring flowers, or little bunnies. 🙂
Carrot zucchini bars FAQs
Here are some common questions I see readers ask about these Carrot Zucchini Bars. If you have a question and don’t see it answered below, please leave it in the comments.
These bars will keep for up to 2 – 3 days in the refrigerator if stored in an air-tight container or storage bag.
Absolutely! I would recommend freezing the cake unfrosted. Wrap the bars individually in plastic wrap or foil and place them in freezer safe container or bag.
If you choose to frost the cake and freeze it, it would be best to refrigerate the cake for several hours before freezing so the frosting firms up before putting it in the freezer.
You certainly can! You can make it up to a couple days ahead of time. However, I would recommend adding the icing and decorations a few hours or the night before serving.
It is extremely important to drain the zucchini before incorporating it into the batter.
Zucchini hold in a lot of moisture (it is about 95% water!) and it will make your cake turn out soggy if the water is not squeezed out.
More Easter-inspired recipes to try
If you love these carrot zucchini bars, be sure to also check out these other popular posts!
- Easter Brownies Decorated As Easter Eggs
- Easter Fruit Kabobs with Peeps
- Easy No-Bake Easter Bird’s Nest Cookies
- Easter Egg Hot Cocoa Bomb Recipe
Carrot Zucchini Bars
Want an easy treat with a boost of nutrition? Carrot Zucchini Bars are simple, packed with flavor, and easy to decorate for Easter or anytime!
Ingredients
- 1 box carrot cake mix + additional ingredients per instructions
- 1 cup zucchini, shredded and squeezed
- cream cheese frosting, in piping bag with cut tip
- orange cookie frosting
- green cookie frosting
Instructions
- Prepare cake batter per box instructions then fold in zucchini, incorporating fully.
- Bake cake on a 13x9 parchment paper lined sheet pan at 350 for about 15 minutes or until toothpick comes out clean, cool completely.
- Slice into 8-10 bars.
- Pipe a border of frosting around each bar then pipe frosting in the middle and smooth out.
- Use the orange cookie frosting to drizzle on a carrot shape.
- Use the green cookie frosting to create the leaves of the carrot.
- Allow to set in the refrigerator or serve as is.
- Enjoy!
