Zucchini Bars Recipe with Cream Cheese Frosting
If you have ever had an abundance of zucchini or honestly, even if you haven’t…this recipe is for you. Zucchini Bars are simple to make, have almost a brownie like texture and the cream cheese frosting makes them extra special. This zucchini dessert is sure to be a family favorite.
Do you love Zucchini Desserts? Try this Double Chocolate Zucchini Bread!
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Tips & tricks to achieve the most delicious cookies of your life!
Common Baking with Zucchini Questions
Do you peel zucchinis before shredding?
No. Or at least you don’t have to. I prefer to keep the peel. It is totally edible and also gives anything you make a wonderful green color.
Do you squeeze water out before using zucchinis?
This really depends on the recipe. The great part about using zucchini in baking is that it adds moisture. In this recipe I suggest you squeeze a little out if you think there is a lot of water but I would just go with what the recipe states.
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How to Make Zucchini Bars
- Prep: Preheat the oven to 350 degrees and line a 9×9 baking pan with parchment paper.
- Wet Ingredients: In a medium bowl combine melted butter and brown sugar, mix until combined. Add egg and vanilla and continue to mix until incorporated.
- Dry Ingredients: Add the cinnamon, nutmeg, salt, baking powder and flour to the wet ingredients and stir to combine.
- Shredded Zucchini: Add the shredded zucchini to the batter and stir until evenly incorporated
5. Bake: Pour the batter into the prepared pan and spread into an even layer. Bake in a 350 degree oven for 18-22 minutes {being careful not to over bake}.
6. Cool & Frost: Cool completely on a baking rack. Frost with cream cheese frosting and refrigerate for 1-2 hours before cutting and serving.
How to make Cream Cheese Frosting
Combine the room temperature butter and cream cheese in a medium bowl. Using a hand held mixer, mix the ingredients until smooth.
Add the powdered sugar and continue to mix until everything is creamy. This might take a minute or two. So don’t worry if it looks dry before you get gorgeous frosting.
The vanilla gets added at the end and mixed in for the final touch.
How to store Bars
The best way to store Zucchini Bars with Cream Cheese Frosting is to cover them tightly in plastic wrap and refrigerate them.
They can be frozen without frosting for up to 3 months. Note: Cream cheese based frostings don’t freeze well for long periods of time.
Expert Tips
- Grate the zucchini before you start making the batter. This will allow the water to start distributing ahead of time and make the bars extra moist.
- Refrigerate and serve cold. They also cut better when they are cold.
- Add 1/4 cup of chopped pecans for added flavor and texture.
- Don’t skip the parchment paper lining on your pan. This not only keeps the bars from sticking but also allows you to remove the entire pan of bars at one time which makes cutting them a breeze.
Do you love seasonal desserts? Try these recipes…
- Zucchini Crumb Cake
- Strawberry Shortcake with Sweet Biscuits
- No Bake Raspberry Cheesecake
- Carrot Sheet Cake Cookies
- Cranberry Orange Bottom Bundt Cake
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Zucchini Bars with Cream Cheese Frosting
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.
