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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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Zucchini bar with cream cheese frosting on a wooden board.

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!

Zucchini bar with cream cheese frosting on a spatula in the air.

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 to make zucchini bars with cream cheese frosting on a marble slab.

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.

Box grater with shredded zucchini on the cutting board.

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.

Dry ingredients being added to the wet ingredients in a clear bowl.

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.  

Batter for zucchini bars ready to go into the pan.

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.

Baked zucchini bars in a jelly roll pan.

The frosting is super simple to whip up as long as the cream cheese is softened to room temperature.  

Cream cheese frosting in a clear bowl.

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.
Jelly roll pan with zucchini bars topped with frosting.

What can I do with extra zucchini?  

  1. Make zucchini bread or muffins
  2. Grill or roast them as a side dish
  3. Add them to meatballs for extra moisture & nutrition.
  4. Add them to a stir fry or pasta dishes
  5. Use them to make a healthy and delicious smoothie
  6. Freeze them for later use in recipes.
Zucchini bar with cream cheese frosting with a bite out of it on a wooden board.

Frequently Asked Questions

How should I store zucchini bars?

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.

Do I need to squeeze the excess moisture out of the shredded zucchini?

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.

Can I freeze Zucchini Bars?

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.

Zucchini bar with cream cheese frosting being held with a left hand.

Other Zucchini Treats I Love

Chocolate Zucchini Cake

Zucchini Cookies

Healthy Double Chocolate Zucchini Muffins

Zucchini bar with cream cheese frosting with a bite out of it on a wooden board.

Zucchini Bars

Author: Kelsey
Prep Time 15 minutes
Cook Time 20 minutes
Cool Time 1 hour
Total Time 1 hour 35 minutes
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!


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


  • 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!


Calories: 280kcal | Carbohydrates: 35g | Protein: 2.7g | Fat: 14.7g | Saturated Fat: 4.3g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 5.4g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 109mg | Potassium: 72.3mg | Fiber: 0.7g | Sugar: 25g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 33.4mg | Iron: 0.4mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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