Zucchini Bars
Transform your summer harvest into a delectable treat with these moist and flavorful Zucchini Bars! Perfectly spiced with cinnamon and topped with a luscious cream cheese frosting, these bars strike the perfect balance between dessert and snack. The shredded zucchini adds natural moisture and tenderness, while the simple ingredients come together for a quick and easy bake in under an hour. Ideal for potlucks, picnics, or an afternoon indulgence, this recipe produces light, fluffy bars with a hint of garden-fresh goodness. Whether you're looking to use up extra zucchini or simply craving a sweet treat, these irresistible zucchini bars are sure to delight every crowd.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups (shredded) Zucchini
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Vegetable oil
- 3 Eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 8 ounces (softened) Cream cheese
- 0.5 cups (softened) Unsalted butter
- 3 cups Powdered sugar
- 1 tablespoon Milk
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract until smooth and well combined.
In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt.
Gradually add the dry mixture into the wet mixture, stirring until just combined.
Fold in the shredded zucchini gently until evenly distributed in the batter.
Pour the batter into the prepared baking pan, spreading it out into an even layer.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the zucchini bars to cool completely in the pan on a wire rack.
To make the cream cheese frosting, beat the softened cream cheese and unsalted butter together in a medium bowl until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating slowly until fully incorporated.
Stir in the milk and vanilla extract, beating the mixture until light and fluffy.
Spread the cream cheese frosting evenly over the cooled zucchini bars.
Cut the frosted zucchini bars into squares or rectangles and serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.4 g | 318% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 70.8 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 5883 mg | 256% | |
| Total Carbohydrate | 889.0 g | 323% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 684.9 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 469 mg | 36% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1503 mg | 32% | |
*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.
