Healthy Carrot Zucchini Bars

A piece of carrot zucchini bars on a plate.

5 from 4 reviews

These Healthy Carrot Zucchini Bars are so easy to make, are a nutrient-dense snack and made without any refined sugars!


  • 2 eggs
  • ¾ cup coconut sugar or maple sugar
  • ¼ cup coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla 
  • 2 cups (200 grams) almond flour
  • ½ cup (60 grams) tapioca starch
  • 2 tablespoons ground flax seed
  • 1 teaspoon baking powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon baking soda
  • 1 cup shredded carrot
  • ½ cup shredded peeled zucchini
  • ½ cup raisins
  • 4 ounces cream cheese, softened (see note)
  • 3 tablespoons maple syrup
  • ½ teaspoon vanilla extract


  1. Preheat oven to 350ºF. Prepare a 8 x 8″ square baking dish by coating with cooking spray and making a parchment paper sling. Set aside.
  2. Add the eggs, coconut sugar, coconut oil, maple syrup, and vanilla to a large bowl and whisk together until fully combined.
  3. To the bowl add the almond flour, tapioca, flax seed, baking powder, ginger, and baking soda mix it together until it’s fully combined.
  4. Place carrots and zucchini in cheesecloth or a clean, thin kitchen towel and squeeze out any excess moisture.
  5. Fold in the carrots, zucchini and raisins to the batter.
  6. Transfer the batter into the prepared baking dish and smooth down the top with an offset spatula. 
  7. Baking in the middle rack for 30-35 minutes, or until the top is puffy and it springs back when lightly pushed down in the middle.
  8. Transfer to a cooling rack and let cool completely.
  9. Add softened cream cheese, maple syrup and vanilla extract to a bowl. Whisk together vigorously until the frosting is smooth. Drizzle over the zucchini bars.
  10. Cut into slices and serve!


  1. Recipe adapted from Better Homes and Gardens
  2. To make this fully dairy-free either use dairy-free cream cheese, or use this Vegan Cashew Vanilla Glaze for a frosting instead.
  3. This recipe was originally published in 2015 and updated with a new recipe and photos in 2020.



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