I’ll be honest—zucchini in a dessert never sounded right to me. I always thought of zucchini as something that belonged in stir-fries or grilled on the side of dinner, not baked into something sweet. But one summer, I had way too much garden zucchini and no idea what to do with it. Out of curiosity (and a bit of desperation), I tried making zucchini bars. I didn’t expect much—but one bite changed everything. They were soft, moist, lightly spiced, and that cream cheese frosting? Game-changer. Now it’s one of my favorite treats, and honestly, I look forward to zucchini season just for this.
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Why You’ll Love These Zucchini Bars
- Incredibly moist and lightly spiced for a perfect homemade dessert.
- Topped with a rich, creamy layer of cream cheese frosting.
- Uses shredded zucchini that melts into the batter, adding tender texture without tasting like vegetables.
- Quick and easy to make, ideal even for beginner bakers.
- Perfect for picnics, potlucks, or an afternoon snack.
- Tastes like a mix of banana bread and spiced cake—lighter and more refreshing.
- A true summer zucchini dessert you’ll want to make again and again.
Ingredients Needed for Zucchini Bars with Cream Cheese Frosting
For the Zucchini Bars:
- 2 cups shredded zucchini (about 2 medium zucchinis; no need to peel)
- 1 cup granulated sugar
- ½ cup brown sugar (adds depth and moisture)
- ¾ cup vegetable oil (or melted butter for richer flavor)
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg (optional, but adds warmth)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
These ingredients make a moist zucchini bar base with a soft, cake-like texture—perfect for soaking up that frosting!
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 (adjust for desired sweetness and thickness)
- Pinch of salt
How to Make Zucchini Bars
Step 1: Prep the Zucchini
Start by washing and trimming the ends of your zucchini. No need to peel—just grate using the large holes of a box grater. You’ll need about 2 cups of loosely packed shredded zucchini. If your zucchini is extra watery, gently blot it with a paper towel, but don’t squeeze it dry—those juices help make moist zucchini bars.
Step 2: Preheat & Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a jelly roll pan (10×15 inches) or line it with parchment paper. This size works best for achieving a thin, soft bar texture that holds frosting well.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together:
- Granulated sugar
- Brown sugar
- Oil
- Eggs
- Vanilla extract
Whisk until smooth and well combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, mix:
- Flour
- Cinnamon
- Nutmeg
- Baking soda
- Baking powder
- Salt
Gradually stir the dry mix into the wet mix until mostly combined.
Step 5: Fold in the Zucchini
Add the shredded zucchini to the batter. Fold it in gently with a spatula until evenly distributed. The batter will seem thick but will loosen up as the zucchini releases moisture during baking.
Step 6: Bake the Bars
Pour the batter into the prepared jelly roll pan and spread it into an even layer. Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden and spring back when touched.
Let the bars cool completely in the pan before frosting.
Step 7: Make the Cream Cheese Frosting
While the bars cool, prepare your frosting:
- Beat softened cream cheese and butter until smooth and fluffy.
- Add vanilla extract and gradually mix in powdered sugar.
- Whip until light and spreadable.
Step 8: Frost & Slice
Once the bars are fully cooled, spread the cream cheese frosting evenly over the top. Slice into squares or rectangles.
Now you’ve got homemade zucchini bars that are light, moist, and perfectly sweet—ideal for any occasion from summer picnics to after-dinner treats.
Delicious Variations to Try
Looking for creative zucchini dessert ideas? These fun variations will help you get even more from your garden zucchini while keeping things fresh and flavorful.
- Banana Zucchini Bars
Add 1 ripe mashed banana to the batter for a naturally sweet, tender texture with a mild fruit flavor. - Chocolate Chip Zucchini Bars
Mix in ½ to ¾ cup mini chocolate chips to turn these bars into a kid-friendly treat. A great way to introduce zucchini baking recipes to picky eaters. - Apple Zucchini Bars
Replace half the shredded zucchini with grated apple for an extra-moist and slightly fruity variation. - Pumpkin-Spiced Zucchini Bars
Add ½ cup canned pumpkin, ¼ teaspoon ground ginger, and a pinch of clove for a cozy fall twist with a pumpkin bar frosting vibe. - Carrot-Zucchini Bars
Use 1 cup shredded carrot + 1 cup shredded zucchini. This bar recipe with vegetables adds color and flavor while staying sweet and soft. - Gluten-Free Zucchini Bars
Substitute all-purpose flour with a 1:1 gluten-free flour blend to make homemade zucchini bars that everyone can enjoy.
Each option lets you enjoy these bars in a new way—perfect for using up extra zucchini while keeping dessert exciting.
Zucchini Bars with Cream Cheese Frosting
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 10×15-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.