Zucchini Bars with Cream Cheese Frosting
Shredded zucchini is transformed into a moist and delicious bar cookie that is covered in cream cheese frosting. They are the perfect way to use up your abundance of zucchini.
Servings: 12 squares
Ingredients
Zucchini Blondie
- ½ cup butter {melted}
- 1 cup brown sugar {packed}
- 2 tsp vanilla extract
- 1 egg
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- ¼ tsp salt
- ¾ tsp baking powder
- 1 cup all purpose flour
- 1/2 cup zucchini {shredded}
Cream Cheese Frosting
- 2 oz cream cheese {softened}
- 2 tbsp butter {softened}
- ¾ cup powdered sugar
- ½ tsp vanilla extract
Instructions
Zucchini Blondie Bars
- Preheat oven to 350°. Line a 9x9 baking pan with parchment paper or spray liberally with nonstick cooking spray. Set aside.
- In a medium bowl combine melted butter and brown sugar. Use a spoon to combine the ingredients until thick. Add the egg and vanilla, continue to mix until completely incorporated.
- Add the cinnamon, nutmeg, salt, baking powder and flour to the wet ingredients and stir until mixed well. Finally, add in the shredded zucchini and stir until it is evenly distributed. NOTE: If your zucchini is super watery, place it in a double lined paper towel and squeeze some of the water out over a sink.
- Pour the batter into your prepared pan and bake for 18-22 minutes, being sure to not over bake.
- Remove from the oven and allow the bars to cool completely on a cooling rack.
Cream Cheese Frosting
- Once your bars are completely cooled, combine your cream cheese and butter in a medium bowl and mix using a hand held mixer {or by hand} until smooth. Add the powdered sugar and continue to mix until you have a creamy frosting. NOTE: This might take a minute or two. The frosting will look dry but keep mixing and it will come together. Finally, add the vanilla. Mix one more time until completely mixed in.
- Spread the frosting onto the cooled bars in an even layer. Refrigerate for an hour or two and cut into 12 squares. Serve and enjoy. Store in the refrigerator covered for up to 4 days.
Notes
- The bars can be kept at room temperature if it isn't too hot. I just prefer serving them cold. They also cut much more easily when cold.
- Grate the zucchini before starting to make the batter to allow the water to start releasing.
- Don't peel the zucchini before shredding. The outer skin is totally edible and gives the bars a beautiful green color.
- Add 1/4 cup of chopped pecans for added texture and flavor.