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5 from 4 votes

Healthy Carrot Zucchini Bars

This Carrot Zucchini Bars Recipe is one of my favorite snacks to make! The bars come together with almond flour, flax seed, carrots, zucchini, and raisins and are topped with a sweet and tangy cream cheese glaze.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Snack
Servings: 9
Author: Lexi

Ingredients

  • 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

Instructions

  • 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.
  • Add the eggs, coconut sugar, coconut oil, maple syrup, and vanilla to a large bowl and whisk together until fully combined.
  • To the bowl add the almond flour, tapioca, flax seed, baking powder, ginger, and baking soda mix it together until it's fully combined.
  • Place carrots and zucchini in cheesecloth or a clean, thin kitchen towel and squeeze out any excess moisture.
  • Fold in the carrots, zucchini and raisins to the batter.
  • Transfer the batter into the prepared baking dish and smooth down the top with an offset spatula. 
  • 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.
  • Transfer to a cooling rack and let cool completely.
  • 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.
  • Cut into slices and serve!

Notes

  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 and recently updated the copy and images in 2024.

Nutrition

Serving: 1/9 recipe | Calories: 317kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 146mg | Fiber: 2g | Sugar: 30g