Zucchini Bars with Cream Cheese Frosting
These Zucchini Bars with Cream Cheese Frosting are soft, moist, and lightly spiced with cinnamon, then finished with a thick layer of tangy cream cheese frosting. They’re an easy sheet pan dessert that’s perfect for using up extra zucchini and sharing with a crowd!
Servings: 24 bars
Ingredients
- 2 cups finely grated zucchini, (do not squeeze out the liquid)
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) vegetable oil or canola oil
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
Cream Cheese Frosting
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 package (8 ounces) cream cheese, softened
- 2 cups confectioners’ sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Spray a 15x10x1-inch sheet pan (or jelly roll pan) with nonstick cooking spray. Set aside.
- In a large bowl, whisk together sugar, oil, eggs, and vanilla until smooth.
- Stir in the grated zucchini (including all liquid).
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
- Spread batter evenly into prepared pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely.
Cream Cheese Frosting
- In the bowl of a stand mixer with the paddle attachment, beat butter and cream cheese together until smooth and creamy.
- Gradually add confectioners’ sugar and beat until light and fluffy, about 2 to 3 minutes.
- Mix in vanilla extract until fully combined.
- Spread the cream cheese frosting evenly over the cooled bars. For the cleanest cuts, chill the frosted bars for 20 to 30 minutes before cutting and serving.