Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

 recipe credit: https://tastesbetterfromscratch.com/carrot-and-zucchini-bars-with-lemon-cream-cheese-frosting/

Ingredients
For the bars:

• 3/4 cup brown sugar , packed
• 3/4 cup granulated sugar
• 1/2 cup oil (vegetable or canola oil)
• 1/2 cup plain Greek yogurt (I used lemon-flavored)
• 2 large eggs, slightly beaten
• 1 teaspoon vanilla extract
• 1 cup carrot, grated (about 2 medium size carrots)
• 1 cup grated zucchini (about 1 medium size zucchini)
• 1/2 cup chopped walnuts (optional)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger x 2 for extra ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

For the Lemon Cream Cheese Frosting:

*I doubled the frosting because, um, yeah. Without doubling, the frosting is more of a glaze, so you could probably get away with it for breakfast. :)

• 6 ounces cream cheese x 2
• 3 Tablespoons butter , softened x 2
• 1/2 teaspoon lemon juice x 2
• 1 3/4 cups powdered sugar x 2

Instructions

1. Preheat oven to 350 degrees F.
2. Squeeze excess liquid out of the grated zucchini and carrot.
3. In a large bowl, whisk together the sugars and oil. Add eggs, Greek yogurt and vanilla and stir to combine.
4. Fold in the carrot, zucchini, and walnuts (if using).
5. In another bowl whisk together the flour, baking powder, baking soda, ginger, cinnamon and salt.
6. Add the flour mixture to the wet mixture and stir just until combined. Don’t over mix.
7. Spread batter evenly into a lightly greased 9x13'' baking pan
8. Bake for about 22-26 minutes or until a toothpick inserted in center comes out clean.
9. Cool completely before frosting.

For the Lemon Cream Cheese Frosting:
In a medium mixing bowl, beat the cream cheese and butter together until smooth. Add lemon juice and powdered sugar and mix until smooth.
Spread the frosting over the cooled bars.