Moist Zucchini Bars with Cream Cheese Frosting
These zucchini bars are soft, warmly spiced, and finished with a thick layer of tangy cream cheese frosting. They come together in one bowl and make a smart way to use up a pile of summer zucchini.
The bars stay moist for days thanks to the grated zucchini, and the frosting is just sweet enough to balance the cinnamon.
Why These Zucchini Bars Work
Shredded zucchini does all the heavy lifting for texture, giving the bars a tender crumb without any vegetable taste.
The cream cheese frosting is the real star — it’s slightly tangy, creamy, and keeps the bars from getting too sweet.
I make these whenever I need a sheet pan dessert that feeds a crowd and holds up well in the fridge.
Ingredients
- 2 large eggs: bring to room temperature for easier mixing
- 3/4 cup vegetable oil: canola or melted coconut oil also work
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar: gives the bars a hint of molasses depth
- 2 tsp vanilla extract
- 2 cups all-purpose flour: spooned and leveled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt: fine sea salt or table salt
- 2 tsp ground cinnamon
- 2 cups shredded zucchini, lightly packed (about 1 medium zucchini): squeeze out excess moisture if the zucchini is very wet
- 8 oz full-fat cream cheese, softened: use the block kind for the creamiest frosting
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract (for the frosting)
- pinch of salt (for the frosting)
- 1-2 tsp milk, if needed: to adjust frosting consistency
Variations / Substitutions
- Gluten-free: use a 1:1 gluten-free flour blend that contains xanthan gum.
- Oil swap: melted coconut oil works well, though the bars may be a touch denser.
- Add-ins: fold in 1/2 cup chopped walnuts, pecans, or chocolate chips before baking.
- Spice: swap the cinnamon for pumpkin pie spice or add 1/4 teaspoon nutmeg.
- Dairy-free frosting: use a plant-based cream cheese alternative and vegan butter.
If you like these, you’ll also love our carrot cake with cream cheese frosting.
How to Make Moist Zucchini Bars with Cream Cheese Frosting
Step 1: Mix the Wet Ingredients
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, whisk together the 2 large eggs, 3/4 cup vegetable oil, 1 cup granulated sugar, 1/2 cup light brown sugar, and 2 teaspoons vanilla extract until smooth.
The mixture will look pale and glossy once everything is combined, with the oil fully incorporated and the sugars dissolved.
Step 2: Fold in the Dry Ingredients and Zucchini
In a separate small bowl, whisk together the 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons cinnamon. Add the dry ingredients to the wet mixture and stir just until no streaks of flour remain. Gently fold in the shredded zucchini until evenly distributed.
The batter will be thick and lumpy from the zucchini — that’s exactly what you want. Overmixing once the flour is added can make the bars tough.
Step 3: Bake the Bars
Scrape the batter into the prepared pan and spread it into an even layer. Bake for 25 to 28 minutes, until the top springs back lightly when pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the bars cool completely in the pan on a wire rack before you add the frosting. The edges will pull away from the sides of the pan slightly when they’re done.
Step 4: Beat the Cream Cheese Frosting
In a medium bowl, beat the 8 ounces softened cream cheese and 1/4 cup softened butter with an electric mixer until smooth and fluffy, about 2 minutes. Gradually add the 2 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt, beating on low until combined, then increase the speed to medium and beat until creamy.
If the frosting seems too thick to spread easily, beat in 1 to 2 teaspoons of milk, a little at a time.
Step 5: Frost and Slice the Bars
Spread the frosting over the completely cooled bars using an offset spatula or the back of a spoon. For the cleanest cuts, chill the frosted bars in the refrigerator for 20 minutes. Run a sharp knife under hot water, wipe dry, and slice into 16 squares.
The frosting will stay thick and hold its shape, with a soft, creamy finish. Serve the bars chilled or at room temperature, and watch them disappear fast.
Tips for the Best Zucchini Bars
- Squeeze the shredded zucchini well in a clean kitchen towel if it releases a lot of water; too much moisture can make the bars gummy.
- Make sure the cream cheese and butter for the frosting are fully softened to room temperature, so you get a completely smooth texture.
- Cool the bars all the way before frosting — any warmth will cause the frosting to melt and slide right off.
- For bars with a little extra crunch, fold 1/2 cup of chopped walnuts or pecans into the batter before baking.
Bake times by pan size:
| Pan Size | Bake Time (mins) |
|---|---|
| 9×13-inch | 25-28 |
| 9×9-inch | 30-35 |
| 8×8-inch | 35-40 |
How to Store Leftover Bars
Refrigerate: Keep the frosted bars in an airtight container in the fridge for up to 4 days. You can serve them cold or let them sit at room temperature for 15 minutes before eating. The unfrosted bars can be wrapped tightly and frozen for up to 2 months; thaw and frost when ready to serve.
Frequently Asked Questions
Can I use frozen shredded zucchini?
Yes, just thaw it completely and squeeze out as much liquid as possible before adding it to the batter.
Do I need to peel the zucchini first?
No, the skin is thin and softens during baking, so it blends right in. Peeling is purely a preference.
Why did my frosting turn out lumpy?
Cold cream cheese or butter is usually the cause. Let both sit at room temperature for 30 to 60 minutes until softened before you start mixing.
Can I reduce the sugar in the bars?
You can cut the granulated sugar down to 3/4 cup, but the bars will be slightly less moist. The brown sugar is important for that soft texture.
Moist Zucchini Bars with Cream Cheese Frosting Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan. In a large bowl, whisk eggs, oil, granulated sugar, brown sugar, and 2 tsp vanilla until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. Stir into the wet mixture until just combined. Fold in the shredded zucchini.
- Spread the batter into the prepared pan and bake for 25 to 28 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan.
- Beat the cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, 1 tsp vanilla, and a pinch of salt, beating until creamy. Add milk if needed for spreading consistency.
- Spread the frosting over the cooled bars. Chill for 20 minutes if desired, then slice into 16 squares and serve.
