Name: Carrot Zucchini Blondies with Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 20
Ingredients: 2 eggs; ¾ cup brown sugar; ½ cup canola oil; ¼ cup honey; 1 tsp vanilla extract; 1 ½ cups shredded carrot, about 2 large carrots; 1 cup shredded zucchini, about 2 small zucchinis; 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp ground ginger; ¼ tsp baking soda; ¼ tsp salt; ½ cup chopped pecans, optional; 8 oz reduced fat cream cheese, room temperature; 1 cup powdered sugar; 1 lemon zest, from one lemon; 1 pinch salt

Carrot Zucchini Blondies with Lemon Cream Cheese Frosting

These blondies are packed with shredded zucchini and carrots, making them incredibly moist, and topped with a tangy lemon cream cheese frosting.

Prep15 min

Cook25 min

Total40 min

DifficultyEasy

Servings20

These carrot zucchini blondies are a delightful twist on classic brownies, but without the cocoa. They are soft, moist, and full of hidden veggies, making them a perfect treat for both kids and adults.

The lemon cream cheese frosting adds a bright, tangy finish that balances the sweetness of the bars. You can frost the whole pan for convenience, or cut them first and frost each piece individually for a neater presentation.

Method

Preheat the oven to 350°F. Lightly spray a 9x13-inch baking pan with nonstick cooking spray.
In a large bowl, whisk together the eggs, brown sugar, canola oil, honey, and vanilla extract until smooth.
Switch to a rubber spatula and fold in the shredded carrot, shredded zucchini, and chopped pecans (if using).
Add the flour, baking powder, ground ginger, baking soda, and salt. Mix gently just until combined—do not overmix.
Pour the batter into the prepared pan and spread evenly. Bake for 22–25 minutes, or until the top springs back when lightly touched.
Let the bars cool completely on a wire rack before frosting.
To make the frosting, beat the cream cheese, powdered sugar, lemon zest, and pinch of salt together until smooth and well blended.
Frost the cooled bars: either spread the frosting over the whole pan and then cut into bars, or cut the bars first and frost each individually.

💡 Tips

For best results, squeeze excess moisture from the shredded zucchini before adding it to the batter.
If you prefer a less sweet frosting, reduce the powdered sugar to 3/4 cup.
Store frosted bars in the refrigerator for up to 3 days.

Carrot Zucchini Blondies with Lemon Cream Cheese Frosting

Ingredients

Method

💡 Tips

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