Simple Zucchini Bars

Here’s my go-to recipe for zucchini bars, featuring a soft, moist cake-like base packed with fresh garden zucchini, warm cinnamon, and topped with a simple cream cheese frosting.

These zucchini bars have become my summer staple when the garden is overflowing with zucchini. I often make a double batch because they disappear so quickly at family gatherings. Plus, they’re a great way to sneak some veggies into dessert – who can argue with that?

What Kind of Zucchini Should I Use?

For baking, medium-sized zucchini (about 6-8 inches long) are your best bet since they’re tender and have smaller seeds than their larger counterparts. If you’ve got giant zucchini from your garden, you can still use them, but make sure to cut out the seedy center first since it can make your bars watery. When grating, you don’t need to peel the zucchini – the skin adds nice flecks of green to your bars and contains good nutrients. After grating, give your zucchini a gentle squeeze to remove excess moisture, but don’t go overboard – a little moisture helps keep your bars nice and moist.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps if needed:

• Vegetable oil: You can replace the vegetable oil with melted coconut oil, melted butter, or applesauce (for a lower-fat version, though the texture will be more cake-like).
• Quick oats: Old-fashioned oats work fine too – just pulse them in a food processor a few times. You can also use ground nuts like almonds or walnuts for a different texture.
• Zucchini: Yellow summer squash works just as well as zucchini. Just make sure to drain excess moisture from whatever you use. You could even try carrots, though they’ll give a different flavor profile.
• Cream cheese: For the frosting, you can use mascarpone cheese or Neufchâtel cheese (lower fat cream cheese). If you’re dairy-free, try dairy-free cream cheese alternatives.
• All-purpose flour: You can use whole wheat flour for half of the all-purpose flour. For gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum.
• Brown sugar: Dark brown sugar works too – it’ll just give a slightly deeper molasses flavor. You can also make your own by adding 1 tablespoon molasses to regular sugar.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bars is dealing with excess moisture – make sure to squeeze out as much liquid as possible from your grated zucchini using a clean kitchen towel or cheesecloth, otherwise your bars might end up too wet and dense. Another common mistake is overmixing the batter; once you combine the wet and dry ingredients, mix just until everything is incorporated to keep your bars tender rather than tough. When it comes to the cream cheese frosting, patience is key – make sure both your cream cheese and butter are completely softened to room temperature to avoid lumpy frosting, and don’t spread it until the bars have cooled completely, or it will melt and become runny. For the best texture, store these bars in the refrigerator, as the cream cheese frosting will stay fresh longer and the bars will maintain their perfect consistency.

What to Serve With Zucchini Bars?

These sweet zucchini bars are perfect for afternoon tea or coffee breaks! A hot cup of coffee or tea makes the perfect beverage pairing, as the warm drinks complement the cream cheese frosting and spiced zucchini base really nicely. For a more substantial snack or dessert spread, try serving these bars alongside some fresh fruit like strawberries or sliced peaches – the fresh fruit adds a nice balance to the sweetness. If you’re hosting a dessert party, these bars fit right in on a plate with other treats like chocolate chip cookies or brownies, giving your guests different flavors and textures to enjoy.

Storage Instructions

Keep Fresh: Because of the cream cheese frosting, these zucchini bars need to be kept in the refrigerator. Place them in an airtight container and they’ll stay good for up to 5 days. I like to separate layers with parchment paper to keep the frosting looking nice.

Freeze: These bars freeze really well! Cut them into individual portions, place in a freezer-safe container with parchment paper between layers, and they’ll keep for up to 3 months. It’s such a great way to save some of that summer zucchini goodness for later!

Make Ahead: You can make the bars a day ahead of when you need them. Just bake and cool the base, then store it covered at room temperature. Add the cream cheese frosting the next day when you’re ready to serve. This makes party prep so much easier!

Thaw: When you’re ready to enjoy frozen bars, just transfer them to the fridge overnight. Let them sit at room temperature for about 15-20 minutes before serving – they taste best when the frosting isn’t too cold!

Preparation Time	15-20 minutes
Cooking Time	18-22 minutes
Total Time	33-42 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 30-40 g
• Fat: 200-220 g
• Carbohydrates: 450-500 g

Ingredients

For the bars:

• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 cups shredded zucchini (squeezed to remove excess moisture)
• 1/2 cup quick oats
• 1 tsp baking powder
• 2 tsp ground cinnamon (freshly ground preferred for more flavor)
• 1/2 tsp salt
• 2 cups all-purpose flour (I always use King Arthur all-purpose flour)
• 3 eggs (room temperature for better emulsification)
• 1/2 cup light brown sugar

For the frosting:

• 1 tsp vanilla extract (I use Nielsen-Massey vanilla extract)
• 3 tbsp butter (unsalted, softened)
• 2 1/2 cups confectioners’ sugar
• 1 (8 oz) package cream cheese (softened for easy mixing)

Step 1: Prepare the Baking Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C).

Grease a jelly roll pan measuring 10.5 x 15.5 inches to ensure the bars don’t stick after baking.

Set the pan aside for later use.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the oil, sugars, eggs, and vanilla.

Stir these ingredients together until they are well blended and smooth.

This will form the base for your zucchini bars.

Step 3: Incorporate the Dry Ingredients

Add the flour, oats, baking powder, salt, and cinnamon to the bowl with the wet ingredients.

Gently stir the mixture until just combined to avoid overmixing, which can lead to dense bars.

Step 4: Add the Zucchini and Bake

Fold in the shredded zucchini into the batter, ensuring it is evenly distributed.

Pour the batter into the prepared jelly roll pan and spread it evenly.

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are acceptable, but it should not be gooey).

Allow the bars to cool completely in the pan.

Step 5: Prepare the Cream Cheese Frosting

In a separate bowl, beat the cream cheese and butter together until the mixture becomes fluffy.

Gradually add in the powdered sugar and vanilla extract, beating until the frosting is smooth and creamy.

Step 6: Frost the Zucchini Bars

Once the zucchini bars have cooled completely, spread the cream cheese frosting evenly over the top.

Cut the bars into pieces and enjoy your deliciously moist, frosted zucchini bars!