Zucchini Bars with Cream Cheese Frosting

If you’ve ever found yourself with more zucchini than you know what to do with (I know I have!), these Zucchini Bars with Cream Cheese Frosting are the perfect way to use it up. They’re soft, moist, lightly spiced, and finished with a thick layer of creamy frosting that makes them feel like a treat straight from a bakery. They’re right up there with my Zucchini Brownies when it comes to easy, delicious ways to bake with extra zucchini. And if you’re still swimming in garden zucchini, I’ve also put together an ultimate list of Zucchini Recipes to help you use every last bit.

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Ingredients & Substitutions

• Zucchini: Finely grated zucchini adds moisture and keeps the bars soft. Do not squeeze out the liquid; this helps create the perfect texture. You can use green or yellow zucchini.
• Granulated sugar: Sweetens the bars and helps create a tender crumb. You can reduce slightly if you prefer a less sweet dessert, but it may change the texture a bit.
• Vegetable oil: Keeps the bars extra moist and soft. Canola oil works just as well. Melted coconut oil can be used for a slight coconut flavor.
• Eggs: Help bind the batter and give structure. Make sure they are room temperature for easier mixing.
• Vanilla extract: Adds warm, classic flavor that pairs well with zucchini and cinnamon.
• All-purpose flour: The base of the batter. Be sure to measure correctly for best results.
• Baking powder & baking soda: Work together to give the bars a light rise and soft texture.
• Kosher salt: Balances sweetness and enhances flavor.
• Ground cinnamon: Adds a warm spice that makes these bars feel cozy and bakery-style.
• Cream cheese frosting: A rich, tangy frosting made with butter, cream cheese, confectioners’ sugar, and vanilla. It’s smooth, creamy, and the perfect sweet finish for these soft zucchini bars.

FAQs

Do I need to squeeze the liquid out of the zucchini?

No, you should not squeeze it. The natural moisture in the zucchini helps keep the bars soft, tender, and perfectly moist as they bake.

Can I taste the zucchini in these bars?

Not really. The zucchini melts into the batter as it bakes and mainly adds moisture rather than flavor.

Can I make zucchini bars ahead of time?

Yes. You can bake the bars a day in advance and frost them before serving, or frost them and store them chilled until ready to serve.

How do I know when the bars are done baking?

They’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges will also look set and lightly golden.

Can I freeze zucchini bars?

Yes. Freeze unfrosted bars for best results. Wrap tightly and freeze for up to 2 months. Thaw at room temperature, then add the frosting before serving.

Can I use a different pan size?

A 15×10-inch pan works best. A larger pan will make thinner bars that bake faster, while a smaller pan will make thicker bars that may need extra baking time.

Tips for Success

• Don’t squeeze the zucchini. The natural moisture is what keeps these bars soft and tender.
• Grate zucchini finely. Smaller shreds blend into the batter better and bake more evenly.
• Don’t overmix the batter. Stir just until the flour disappears to keep the bars light and soft.
• Check for doneness early. Ovens vary, so start checking at the 25-minute mark. The center should be set with a few moist crumbs.
• Cool completely before frosting. If the bars are warm, the cream cheese frosting will melt and slide.
• Chill before slicing (optional but helpful). A short chill helps the frosting set and gives you cleaner cuts.

How to Store Zucchini Bars with Cream Cheese Frosting

Store frosted zucchini bars in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese frosting, they should be kept chilled. For the best texture, let them sit at room temperature for about 15 to 20 minutes before serving.

You can also freeze unfrosted bars for up to 2 months. Thaw completely, then frost before serving.

5 from 1 vote

Zucchini Bars with Cream Cheese Frosting

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

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!

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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.

Course: Dessert

Keyword: Zucchini Bars with Cream Cheese Frosting

Servings: 24 bars

Author: Amanda Rettke–iambaker.net

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