Zucchini Bars with Cream Cheese Frosting
A moist and flavorful zucchini dessert bar topped with creamy, tangy cream cheese frosting. Perfect for summer and easy to make!
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
- For the Zucchini Bars:
- Preheat the oven to 350°F (175°C). Grease and flour a 10x15-inch jelly roll pan or line it with parchment paper.
- Prepare the zucchini: Wash and trim the ends, then grate using the large holes of a box grater. Measure 2 cups of shredded zucchini. If very watery, blot 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 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.
- Fold in zucchini: Gently fold the shredded zucchini into the batter until evenly distributed.
- Bake: Pour the batter into the prepared pan and spread 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 from oven and let the bars cool completely in the pan before frosting.
- For the Cream Cheese Frosting:
- Beat cream cheese and butter: In a bowl, beat softened cream cheese and butter until smooth and fluffy.
- Add vanilla and sugar: Mix in vanilla extract, then gradually add powdered sugar and a pinch of salt. Beat until creamy and spreadable. Adjust powdered sugar to reach desired sweetness and consistency.
- Frost the bars: Spread the frosting evenly over the cooled zucchini bars.
- Slice and serve: Cut into squares or rectangles and serve. Store leftovers in an airtight container in the fridge.
Notes
- Use fresh zucchini for the best texture and flavor. Avoid pre-shredded zucchini, which can be too wet.
- There’s no need to peel the zucchini; the skin adds moisture and nutrients.
- Don’t overmix the batter to keep the bars tender and moist. Mix just until combined.
- If your zucchini is very watery, gently blot it with paper towels before adding to the batter.
- Let the bars cool completely before frosting to prevent the cream cheese frosting from melting.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the unfrosted bars wrapped tightly in plastic wrap and foil; thaw before frosting.
- Feel free to experiment with add-ins like nuts, chocolate chips, or dried fruit for extra texture.
- To make it dairy-free, substitute vegan cream cheese and butter alternatives in the frosting.