Zucchini Coffee Bars
Elevate your dessert game with these irresistibly moist and flavorful Zucchini Coffee Bars! Perfect for satisfying sweet cravings, these unique bars combine the natural moisture of shredded zucchini with the rich depth of fresh-brewed coffee. Warm cinnamon and a luscious coffee glaze take this treat to the next level, making it an ideal pick for brunch, coffee breaks, or an indulgent snack. Despite their decadent taste, these bars are surprisingly easy to make, coming together in under an hour. Whether you're looking for a creative way to use up summer zucchini or a crowd-pleasing dessert with a hint of sophistication, these Zucchini Coffee Bars are sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 cup Granulated sugar
- 0.5 cups Brown sugar (packed)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Zucchini (shredded, packed and squeezed to remove excess moisture)
- 0.25 cups Strong brewed coffee
- 1 cup Powdered sugar
- 2 tablespoons Milk
- 0.5 teaspoons Instant coffee granules
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set this dry mixture aside.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture in batches, stirring gently until just combined. Do not overmix.
Fold in the shredded zucchini and brewed coffee until evenly distributed in the batter.
Spread the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the bars are baking, prepare the glaze by whisking together the powdered sugar, milk, and instant coffee granules until smooth. Adjust the consistency by adding more milk if necessary.
Let the bars cool completely in the pan on a wire rack. Once cooled, drizzle or spread the coffee glaze evenly over the top.
Cut into 12 bars and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 638.4 g | 232% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 443.7 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 327 mg | 25% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1703 mg | 36% | |
*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.
