As if we didn’t give you enough  Zucchini Love  last week, we’ve still got a few more great zucchini recipes we want to share.  These Carrot Zucchini Bars and pack with zucchini, carrots, raisins, and walnuts.  Top it off with cream cheese frosting and serve the up for any occasion you’ve got coming up.

I love these bars with Lemon Cream Cheese Frosting in the summer for a fresh and fun taste, but in the fall I love to use a basic Cream Cheese Frosting.  I don’t know which I like better so I’ve included both frosting recipes. Either way they will be a big hit!

Carrot Zucchini Bars

Ingredients

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon baking soda
2 eggs, slightly beaten
1 cups shredded carrot
1 1/2 cups shredded zucchini
1 cup packed brown sugar
1/2 cup golden raisins
1/2 cup chopped walnuts
1/2 cup cooking oil
1 teaspoon vanilla

One recipe of Cream Cheese Frosting or Lemon Cream Cheese Frosting

Directions

Preheat oven to 350.

In a large bow, combine flour, baking powder, ginger, nutmeg, and baking soda.  In another large bowl mix together the eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil and vanilla.  Add the carrot mixture to the flour mixture and stir until just combined.  Spread batter into an ungreased 13×9 pan.

Bake for 20-25 minutes or until  a toothpick inserted im the center comes out clean.  Cool completely on a wire rack.  Frost and serve.

Cream Cheese Frosting

½ cup butter, softened
8 ounces cream cheese, softened
2 ½ cups powdered sugar
1 teaspoon vanilla

Mix butter and cream cheese until light and fluffy.  Add powdered sugar and vanilla until well combined.

Lemon Cream Cheese Frosting

½ cup butter, softened
8 ounces cream cheese, softened
2 ½ cups powdered sugar
2 teaspoons lemon zest

Mix butter and cream cheese until light and fluffy.  Add powdered sugar until well combined.  Stir in lemon zest.

Bar recipe adapted from BHG