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Best Zucchini Bars with Cream Cheese Frosting (Easy Recipe)

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These incredibly moist zucchini bars are spiced with cinnamon and nutmeg, topped with a tangy cream cheese frosting. An easy, one-bowl recipe that turns humble summer squash into an unforgettable dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon fine sea salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (about 1 medium zucchini, unpeeled, do NOT squeeze out moisture)
  • 4 ounces cream cheese, softened (full-fat block, e.g., Philadelphia)
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 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 a 2-inch overhang on the long sides. Lightly grease the parchment with cooking spray or butter.
  2. Wash zucchini, trim ends, and do not peel. Shred on the large holes of a box grater to get 2 cups loosely packed. Set aside in a colander or bowl; do not squeeze or press.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined (like wet sand). Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  5. Add dry ingredients to wet ingredients and stir with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Fold in shredded zucchini (with all its moisture) until evenly distributed. Batter will be thinner than typical cake batter.
  7. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs, and edges are lightly golden and pulling away from the pan.
  8. Cool completely in the pan on a wire rack (at least 1 hour). Do not frost while warm.
  9. For frosting: In a medium bowl with an electric mixer, beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Add sifted powdered sugar, vanilla extract, and salt. Beat on low until combined, then medium speed for 2 minutes until light and fluffy.
  10. Once bars are completely cool, spread frosting evenly over the top using an offset spatula. Lift bars out using parchment overhang, transfer to a cutting board, and cut into squares (24 smaller or 12 larger).

Notes

Do NOT squeeze moisture out of shredded zucchini—it keeps bars tender. Use medium zucchini; avoid giant ones which are watery and seedy. For frosting, use full-fat block cream cheese (not spreadable). Let bars cool completely before frosting to prevent melting. Bars taste even better on day two after flavors meld. Store in airtight container in refrigerator up to 5 days. Freeze unfrosted bars up to 3 months.

Nutrition

Keywords: zucchini bars, cream cheese frosting, easy dessert, summer squash recipe, potluck dessert, moist zucchini bars, one bowl recipe

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