Why You’ll Love This Recipe
This recipe is a great way to incorporate more vegetables into your dessert while keeping it delicious and indulgent! The zucchini adds moisture and a subtle earthiness to the bars, which pairs perfectly with the spiced batter. Topped with smooth, creamy cream cheese frosting, these bars are light yet satisfying, making them an irresistible treat. Whether you’re serving them for a summer gathering, a holiday, or just as an everyday snack, they’re sure to impress everyone with their balance of flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Zucchini Bars:
- 2 cups shredded zucchini (about 2 medium zucchinis, unpeeled)
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil or melted butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 2½ to 3 cups powdered sugar
- Pinch of salt
Directions
- For the Zucchini Bars:
- Preheat the oven to 350°F (175°C). Grease and flour a 10×15-inch jelly roll pan or line it with parchment paper.
- Prepare the zucchini: Wash and trim the ends of the zucchini, then grate it using the large holes of a box grater. Measure out 2 cups of shredded zucchini. If the zucchini is very watery, blot it gently with paper towels.
- Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Combine dry ingredients: In another bowl, sift or whisk together the flour, cinnamon, nutmeg (if using), baking soda, baking powder, and salt.
- Add dry to wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bars tender.
- Fold in zucchini: Gently fold the shredded zucchini into the batter until evenly distributed.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 22–28 minutes or until a toothpick inserted in the center comes out clean and the top is lightly golden.
- Cool: Remove the bars from the oven and let them cool completely in the pan before frosting.
- For the Cream Cheese Frosting:
- Beat cream cheese and butter: In a bowl, beat the softened cream cheese and butter until smooth and fluffy.
- Add vanilla and sugar: Mix in the vanilla extract, then gradually add the powdered sugar and a pinch of salt. Beat until the frosting is creamy and spreadable. Adjust powdered sugar to reach your desired sweetness and consistency.
- Frost the bars: Once the zucchini bars have cooled completely, spread the cream cheese frosting evenly over the top.
- Slice and serve: Cut into squares or rectangles and serve. Store leftovers in an airtight container in the fridge.
Servings and Timing
- Yield: 24 bars (approximately, depending on how you slice them)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
Variations
- Add-ins: Feel free to experiment by adding nuts, chocolate chips, or dried fruit like raisins or cranberries to the batter for extra texture and flavor.
- Dairy-Free: Substitute the cream cheese and butter in the frosting with vegan alternatives for a dairy-free version of this treat.
- Spice Up the Flavor: Add ¼ teaspoon of ground cloves or ginger to the batter for an added kick of warmth and flavor.
Storage/Reheating
- Storage: Store leftover zucchini bars in an airtight container in the refrigerator for up to 4 days.
- Freezing: For longer storage, you can freeze the unfrosted bars. Wrap them tightly in plastic wrap and foil, and thaw before frosting. The bars can be frozen for up to 2 months.
- Reheating: If you prefer them slightly warm, heat individual bars in the microwave for 10-15 seconds.
FAQs
Can I make these zucchini bars without frosting?
Yes, you can skip the frosting for a less indulgent treat. The bars are still flavorful and moist on their own!
Can I use frozen zucchini in this recipe?
Fresh zucchini is recommended for the best texture and flavor, but you can use frozen zucchini if necessary. Be sure to thaw and drain it well to remove any excess moisture before adding it to the batter.
Can I substitute zucchini for another vegetable?
While zucchini works best for this recipe, you could try swapping it with finely grated carrots for a similar texture and flavor.
How can I prevent the bars from becoming too oily?
If your zucchini is very watery, be sure to blot it with paper towels before adding it to the batter. This will help prevent excess moisture from making the bars too oily.
Can I double this recipe?
Yes, you can easily double the recipe and bake it in a larger pan, such as a 9×13-inch pan. Adjust the baking time as needed, checking for doneness with a toothpick.
How can I make the frosting thicker?
If your frosting is too thin, add more powdered sugar, a tablespoon at a time, until you reach the desired consistency.
Can I make these bars without cinnamon?
Yes! If you prefer a milder flavor, you can omit the cinnamon and nutmeg from the recipe, or replace it with other spices like pumpkin pie spice or allspice.
Can I freeze the frosting?
Cream cheese frosting can be frozen, but it may change in texture once thawed. Store it in an airtight container and freeze for up to 2 months. Thaw in the fridge before using.
How do I know when the zucchini bars are done baking?
Test the bars by inserting a toothpick into the center. If it comes out clean, the bars are done. If it comes out with wet batter, bake for a few more minutes and check again.
Can I use a different type of frosting?
Yes, you can swap the cream cheese frosting with a simple buttercream frosting or even a chocolate ganache for a different flavor profile.
Conclusion
Zucchini Bars with Cream Cheese Frosting are a fantastic summer dessert that’s easy to make and full of flavor. With a moist and spiced zucchini base and a rich, tangy frosting on top, they’re the perfect treat for any occasion. Whether you serve them as a dessert or a snack, these bars will be sure to impress everyone who tries them!
Zucchini Bars with Cream Cheese Frosting
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 24 bars (approximately, depending on how you slice them)
- Category: Dessert, Baking
- Method: Baking
- Cuisine: American
Description
These Zucchini Bars with Cream Cheese Frosting are a delicious summer dessert that combines moist zucchini with spiced batter, topped with a rich and tangy cream cheese frosting. A perfect way to enjoy veggies in a sweet treat, these bars are ideal for any occasion, from summer gatherings to holiday celebrations!
Ingredients
For the Zucchini Bars:
2 cups shredded zucchini (about 2 medium zucchinis, unpeeled)
1 cup granulated sugar
½ cup brown sugar
¾ cup vegetable oil or melted butter
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg (optional)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 teaspoons vanilla extract
2½ to 3 cups powdered sugar
Pinch of salt
Instructions
1. For the Zucchini Bars:
-
Preheat the oven to 350°F (175°C). Grease and flour a 10×15-inch jelly roll pan or line it with parchment paper.
-
Prepare the zucchini: Wash and trim the ends of the zucchini, then grate it using the large holes of a box grater. Measure out 2 cups of shredded zucchini. If the zucchini is very watery, blot it gently with paper towels.
-
Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
-
Combine dry ingredients: In another bowl, sift or whisk together the flour, cinnamon, nutmeg (if using), baking soda, baking powder, and salt.
-
Add dry to wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bars tender.
-
Fold in zucchini: Gently fold the shredded zucchini into the batter until evenly distributed.
-
Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 22–28 minutes or until a toothpick inserted in the center comes out clean and the top is lightly golden.
-
Cool: Remove the bars from the oven and let them cool completely in the pan before frosting.
2. For the Cream Cheese Frosting:
-
Beat cream cheese and butter: In a bowl, beat the softened cream cheese and butter until smooth and fluffy.
-
Add vanilla and sugar: Mix in the vanilla extract, then gradually add the powdered sugar and a pinch of salt. Beat until the frosting is creamy and spreadable. Adjust powdered sugar to reach your desired sweetness and consistency.
-
Frost the bars: Once the zucchini bars have cooled completely, spread the cream cheese frosting evenly over the top.
-
Slice and serve: Cut into squares or rectangles and serve. Store leftovers in an airtight container in the fridge.
Notes
Add-ins: Feel free to add nuts, chocolate chips, or dried fruits like raisins or cranberries to the batter for extra texture and flavor.
Dairy-Free: Use dairy-free cream cheese and butter alternatives for the frosting to make the recipe dairy-free.
Spice It Up: Add ¼ teaspoon of ground cloves or ginger to the batter for an extra kick of flavor.
