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These moist, cinnamon-spiced Zucchini Bars are topped with a decadent cream cheese frosting making them the most delicious way to use up all that zucchini!
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If you grow zucchini in your garden, you know how it goes…. you SO look forward to that first ripe zucchini and by late summer, you’ve got more than you know what to do with!! If you’ve got an abundance of zucchini, this is a great way to use it up!
Let me introduce you to one of my new faves – Zucchini Bars!! They remind me of the texture of banana bars but with the cream cheese frosting from a pumpkin bar. They’re a crowd pleaser so you can make them for all your summer barbeques and potlucks!
Ingredients Needed
- Vegetable Oil
- White Sugar
- Brown Sugar
- Eggs
- Vanilla
- All-Purpose Flour
- Quick Oats
- Baking Powder
- Salt
- Cinnamon
- Shredded Zucchini
- Cream Cheese
- Butter
- Powdered Sugar
How to Make Zucchini Bars
First, preheat the oven and prepare the pan by coating it with cooking spray. I use a jelly roll pan – it’s the perfect size! However, if you don’t have a jelly roll pan, you can make these in a 9 x 13-inch pan and add to the bake time.
Then shred the zucchini so it’s ready to add to the batter. You can use a food processor with the grater attachment or a box grater. You can peel it first if you’d like, but it’s not necessary. When measuring the zucchini, you do not want to press it down and pack it. Just gently fill the measuring cup.
In a large bowl, stir together the sugars and the wet ingredients (oil, eggs and vanilla). Then you’ll add the dry ingredients and stir just until combined. Finish off the batter by stirring in the shredded zucchini.
Spread the batter into the prepared pan and bake until golden brown on top. Let the bars cool to room temperature while you mix up the cream cheese frosting.
The frosting is super simple to whip up as long as the cream cheese is softened to room temperature.
Mix the cream cheese and butter until smooth, then add the powdered sugar and vanilla. Dollop over the bars and spread carefully.
Delicious Variations
- Lighten it up! Substitute half of the vegetable oil with unsweetened applesauce and use the 1/3 less fat cream cheese in the icing.
- Turn them into Chocolate Chip Zucchini Bars! Skip the oats and replace with 1/2 cup of mini chocolate chips. After the batter is in the pan, sprinkle a few more on top. Frosting is optional.
- Boost up the flavor! If you love the flavor of brown butter (I’m with ya!!!!), try using brown butter frosting on these. You won’t regret it!! I use browned butter frosting in this recipe.
What can I do with extra zucchini?
- Make zucchini bread or muffins
- Grill or roast them as a side dish
- Add them to meatballs for extra moisture & nutrition.
- Add them to a stir fry or pasta dishes
- Use them to make a healthy and delicious smoothie
- Freeze them for later use in recipes.
Frequently Asked Questions
Cover the bars with plastic wrap or store in an airtight container. Because they have cream cheese frosting, they do need to be kept in the fridge.
There’s a lot of water in a zucchini….but that’s what makes these deliciously moist zucchini bars! If you’re using fresh garden zucchini, you do not need to squeeze any moisture out. However, if you’re using zucchini you’ve shredded and frozen, you will want to thaw it out and squeeze the excess water out before adding to the batter.
Yes!! You can freeze them before or after they’re frosted. Freeze them in an airtight container or freezer bags for up to 3 months.
Other Zucchini Treats I Love
Healthy Double Chocolate Zucchini Muffins
Zucchini Bars
Ingredients
Zucchini Bars
- 1 cup vegetable oil
- 1 cup sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 cup quick oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 cups shredded zucchini
Cream Cheese Frosting
- One 8 ounce package cream cheese
- 3 tablespoons butter
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F and grease a jelly roll pan (10.5 x 15.5-inch).
- Combine the oil, sugars, eggs and vanilla in a large mixing bowl.
- Add the flour, oats, baking powder, salt and cinnamon and stir until just combined.
- Stir in the shredded zucchini.
- Pour into the prepared jelly roll pan and spread evenly.
- Bake for 18-22 minutes, or until a toothpick in the center comes out clean. (A few moist crumbs are fine, but you don't want it to be gooey). Let cool completely.
- Make the frosting: Beat the cream cheese and butter until fluffy. Beat in the powdered sugar and vanilla until smooth.
- Spread the frosting over the cooled bars and enjoy!
