Zucchini Bar Cookies
Discover the perfect balance of indulgence and wholesome goodness with these zucchini bar cookies, a delightful twist on classic dessert bars. Packed with warm spices like cinnamon and nutmeg, these bars are made irresistibly moist with freshly grated zucchini and a hint of vanilla. Topped with a luscious cream cheese glaze for a touch of tangy sweetness, they strike the ideal harmony of flavors and textures. Optional chopped walnuts or pecans add a satisfying crunch, making these bars a crowd-pleasing treat for any occasion. Ready in under an hour, this easy-to-make recipe is perfect for using up surplus zucchini while treating your taste buds. Serve them as a snack, dessert, or a unique addition to your next gathering!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 unit large egg
- 1.5 cups zucchini, grated (moisture slightly squeezed out)
- 0.5 cup chopped walnuts or pecans (optional)
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 0.5 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla until smooth. Beat in the egg until well combined.
Fold the grated zucchini into the wet mixture. If using, stir in the chopped walnuts or pecans.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Spread the batter evenly into the prepared baking dish. Use a spatula to smooth the top.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
Let the bars cool completely in the pan on a wire rack before preparing the glaze.
To make the cream cheese glaze, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and spreadable.
Once the bars are completely cooled, spread the cream cheese glaze evenly over the top.
Cut the bars into squares or rectangles and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 31.9 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
