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Best Zucchini Bars with Cream Cheese Frosting Recipe

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Incredibly moist zucchini bars with warm cinnamon and nutmeg, topped with a tangy cream cheese frosting. This easy, one-bowl recipe is the perfect way to use up summer zucchini and always gets rave reviews.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 1 medium zucchini, do not squeeze out moisture)
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. Wash zucchini and trim ends. Using the small holes of a box grater, grate zucchini until you have 2 cups, lightly packed. Do not squeeze out the moisture.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  5. Fold grated zucchini into the wet mixture using a rubber spatula or wooden spoon.
  6. Add dry ingredients to wet mixture and fold gently until just combined (a few streaks of flour are okay). Do not overmix.
  7. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Bake for 25-30 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil for last 5 minutes.
  9. Cool completely in pan on a wire rack, about 1-2 hours.
  10. For frosting: In a large bowl, beat softened cream cheese and butter with a hand mixer on medium speed until smooth and creamy, about 2 minutes. Add vanilla and pinch of salt, beat again. Gradually add powdered sugar, ½ cup at a time, beating on low then medium until light and fluffy. Add milk if too thick, more sugar if too thin.
  11. Spread frosting evenly over completely cooled bars using an offset spatula or spoon.
  12. Refrigerate for at least 30 minutes before slicing. Use parchment overhang to lift bars out, then cut into squares with a sharp knife, wiping clean between cuts.

Notes

Do not squeeze moisture from grated zucchini—it’s key for moist bars. Use small holes on grater so zucchini disappears into batter. Room temperature ingredients ensure even mixing. For clean slices, chill bars before cutting. Bars keep in refrigerator up to 5 days; freeze unfrosted for up to 3 months.

Nutrition

Keywords: zucchini bars, cream cheese frosting, summer dessert, easy baking, zucchini recipe, bar cookies, potluck dessert

Find it online: https://cooksyla.com/best-zucchini-bars-with-cream-cheese-frosting-recipe/