this Carrot and Zucchini Recipe One of my favorite snacks to make! These bars are loaded with almond flour, flaxseeds, carrots, zucchini and raisins and topped with a sweet and tangy cream cheese glaze.
this recipe is antiquity, dairy free, gluten freeand it’s so delicious!
Gluten-Free Carrot and Zucchini Sticks
These carrot and zucchini sticks taste just like carrot cake But secretly packed with vegetables for added nutrients and fiber. All we do is mix the ingredients and bake them in the oven.
These bars are quick to prepare and are a great recipe to make with the kids. Plus, they're fancy enough for a celebratory family dinner or holiday gathering when topped with a three-ingredient cream cheese glaze.
Moist and sweet, they're so delicious that no one will realize they're secretly healthy!
I usually serve this zucchini sticks recipe as an afternoon snack or dessert, but they also make a sweet breakfast!Try pairing them with mine Perfect scrambled eggs or fully cooked eggs A little extra protein.
Looking for more carrot cake style recipes?try our Healthy Carrot Cake Bread, Carrot Cake Baked Oatmealand Gluten Free Carrot Cake Cookiesalso!
Required ingredients and substitutions
- Egg: We use two eggs to bind the ingredients and hold the strips together. We do not recommend substituting eggs in recipes because flaxseeds are already present.
- coconut oil: Feel free to substitute avocado oil or melted cream.
- Sweetener: Coconut sugar and maple syrup add the perfect amount of sweetness. You can substitute maple sugar for coconut sugar, but we don’t recommend using liquid sweetener.
- vanilla: We use it in bars and glazes to enhance the flavor of the rest of the ingredients.
- Almond flour and tapioca starch: These form the base of the batter. We haven't tested this recipe with any other flours. So if you do this, you may have to play around with the ingredient ratios!
- Flaxseed meal: Flax seeds help hold the bar together and provide an excellent source of healthy fats and fiber.
- Baking powder and baking soda: Make sure they are fresh! Without these ingredients, the chocolate bars won't rise when baked.
- Ginger powder: A little goes a long way to add extra depth and rich flavor.
- fruits and vegetables: You will need 1 cup of shredded carrots, ½ cup of shredded zucchini, and ½ cup of raisins.
- Cream cheese: Use full fat brick style cream cheese instead of tub style cream cheese. I used the dairy-free option, but any type you like best will work.
Alternative matte options
If you’re not a big fan of cream cheese, feel free to top these bars with a dairy-free cashew glaze like the one we use in ours Overnight Cinnamon Roll French Toast Casserole. Check out the recipe card below for complete details on our favorite healthier frosting options!
You can also sprinkle with powdered sugar, or omit the glaze entirely. Keep in mind that it has less sugar than most carrot cake recipes. So without icing, you may notice a lack of sweetness.
How to cut carrots and zucchini?
I find using a box grater is the best way to chop vegetables. Cut off the ends with a sharp knife. Then, moving downward, scrape the ends of the vegetables along the holes of the box grater. Repeat this until all the carrots and zucchini are chopped!
Crush easily!
We love this box grater for making chopping so easy! Small holes allow chopped vegetables to blend seamlessly into the bar. However, any favorite grater will do.
How to Make Carrot and Zucchini Sticks
- Prepare: Preheat oven.Then, coat a square baking pan with cooking spray and make a Parchment Sling.
- Stir in wet ingredients: Place eggs, coconut sugar, coconut oil, maple syrup, and vanilla extract in a large bowl. Stir until completely combined.
- Add dry ingredients: In the same bowl, add almond flour, tapioca flour, flax seeds, baking powder, ginger and baking soda. Blend until smooth.
- To drain excess liquid: Place the chopped carrots and zucchini on cheesecloth or a clean, thin kitchen towel. Squeeze out excess water.
- Combine: Stir the carrots, zucchini and raisins into the batter and mix evenly.
- bake: Transfer batter to prepared pan and smooth top with spatula. Transfer the mixture to the oven and bake until the top is puffy and springs back when lightly pressed.
- Cool: Transfer the zucchini strips to a cooling rack to cool completely.
- Add glaze: In a second bowl, whisk cream cheese, maple syrup, and vanilla extract until smooth. Drizzle glaze over bars. Then, slice, serve, and enjoy!
Tips and Notes
- Peel the zucchini If you want to hide them from picky eaters.
- Sift in almond flour and tapioca flour If they are lumpy. This makes them easier to incorporate into the batter.
- Use an electronic kitchen scale if you have.it makes it easier for you Measuring gluten-free flourwe have included grams in the ingredient list.
- Knowing when gluten-free baked goods are done can be a little tricky. Some signs to look out for when baking these carrot and zucchini bars include a golden exterior, puffy batter, cracks on top, and a springy center. If the slivers remain dented when pressed lightly, they are undercooked. When the stick is done, a toothpick inserted into the center will also come out clean.
- Bars can be made up to two days in advance. Leave them at room temperature until ready to frost.
Frequently Asked Questions
How to store leftover carrot and zucchini sticks?
Store remaining unfrosted zucchini strips in an airtight container at room temperature for up to two days. Alternatively, transfer frosting bars to an airtight container and store in the refrigerator for up to 5 days.
Can I freeze zucchini sticks?
Yes, you can omit the cream cheese frosting and freeze the leftovers for up to 3 months. Thaw them in the refrigerator overnight and add the glaze before serving. They'll taste as good as new!
What can I do with the extra zucchini?
Save that for another batch of carrot and zucchini sticks.Or, use it in other recipes, like ours No need to cook pasta baking, Homemade Bolognese Zucchini Pasta, Oven baked zucchini fries, Double Chocolate Zucchini Breador Stuffed Italian Zucchini Boats!
Can I use carrots instead of extra zucchini?
certainly! Follow the instructions as usual, chopping the zucchini and squeezing out any excess water.
Can I use this recipe for muffins? We haven't tested it yet, but would love to know how it would go if you did!Or, try our Healthy Carrot Muffins or Chocolate Chip Zucchini Muffins instead!
Watch the video here:
More sweet recipes:
- 2 Egg
- 3/4 cup Coconut or maple sugar
- 1/4 cup coconut oil
- 2 spoon Maple sugar
- 1 teaspoon vanilla
- 2 cup 200g almond flour
- ½ cup 60g tapioca starch
- 2 spoon ground flax seeds
- 1 teaspoon baking powder
- ½ teaspoon ginger powder
- 1/4 teaspoon baking soda
- 1 cup chopped carrots
- ½ cup Peel and shred zucchini
- ½ cup raisin
- 4 ounce cream cheese soften (see note)
- 3 spoon Maple sugar
- ½ teaspoon Vanilla extract
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Preheat oven to 350°F.Prepare an 8 x 8-inch square baking pan, coat with cooking spray and make a Parchment Sling. Set aside.
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Place eggs, coconut sugar, coconut oil, maple syrup, and vanilla extract in a large bowl and stir until thoroughly combined.
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Add almond flour, tapioca flour, flaxseed, baking powder, ginger, and baking soda to a bowl and mix together until completely combined.
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Place carrots and zucchini in cheesecloth or a clean, thin kitchen towel and squeeze out excess water.
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Stir carrots, zucchini and raisins into batter.
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Transfer the batter to the prepared baking pan and smooth the top with a spatula.
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Bake on the middle rack for 30-35 minutes, or until the top is puffy and springs back when lightly pressed in the center.
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Transfer to a cooling rack and cool completely.
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Place softened cream cheese, maple syrup, and vanilla extract in a bowl. Beat vigorously until icing is smooth. Drizzle over zucchini strips.
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Cut into slices and serve!
- Recipe adapted from better homes and gardens
- To make it completely dairy-free, use dairy-free cream cheese, or use this Vegan Cashew Vanilla Glaze Substitute for frosting.
- This recipe was originally published in 2015 and updated with new recipes and photos in 2020, and most recently with copy and images in 2024.
Serve: 1/9 recipesCalories: Chapter 317kilocaloriescarbohydrate: 40Gprotein: 5Gfat: 15GSaturated fat: 8Gcholesterol: 54milligramssodium: 146milligramsfiber: 2Gsugar: 30G
