One of my favorite ways to make the most of an abundant zucchini harvest is by whipping up a batch of these delightful Zucchini Bars with Cream Cheese Icing. This recipe is a hit at family gatherings, potlucks, and just about any occasion where a sweet treat is welcome.
I first stumbled upon this recipe during a summer visit to my grandmother’s house in the country. Her garden was overflowing with zucchini, and we needed creative ways to use them all. That’s when she pulled out this recipe, and we spent an afternoon baking together. The aroma of cinnamon and vanilla filled the kitchen, bringing back warm memories of those long, sunny days. It’s amazing how a simple recipe can hold so much nostalgia and create lasting memories.
One thing I love about these bars is their versatility. If you’re feeling adventurous, you can add a handful of chopped nuts or some raisins for extra texture. Another variation I’ve tried is substituting half of the oil with applesauce for a slightly healthier twist. The cream cheese icing is rich and luscious, but you can also experiment with a lemon glaze if you prefer a tangy contrast to the sweet, spiced bars.
These Zucchini Bars are perfect for dessert or even as a midday snack with a cup of coffee or tea. They are moist, flavorful, and topped with a creamy icing that makes them irresistible. Give them a try, and they might just become a favorite in your household too!
How to Make Zucchini Bars with Cream Cheese Icing
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Ingredients
- 1 cup oil (vegetable)
- 1 cup white sugar
- 1/2 cup brown sugar (light)
- 3 large eggs
- 1 tsp vanilla extract (pure)
- 2 cups flour (all-purpose)
- 1/2 cup oats (quick-cooking)
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon (ground)
- 2 cups zucchini (grated)
- 8 oz cream cheese
- 3 tbsp butter (unsalted)
- 2 1/2 cups sugar (powdered)
- 1 tsp vanilla extract
Directions
- Heat your oven to 350°F and lightly grease a 10.5 x 15.5-inch jelly roll pan.
- In a large mixing bowl, blend the oil, white sugar, brown sugar, eggs, and vanilla extract.
- In a separate bowl, mix the flour, oats, baking powder, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Gently fold in the grated zucchini until it is well mixed.
- Spread the batter evenly in the greased pan.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Do not overbake. Let the bars cool completely.
- For the icing, beat the cream cheese and unsalted butter together until fluffy. Add the powdered sugar and vanilla extract, and beat until smooth and creamy.
- After the bars have cooled, spread the frosting evenly over them. Cut into squares and serve.
FAQs:
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, keep in mind that whole wheat flour may make the bars denser and slightly alter the flavor.
How should I store the zucchini bars?
To store the zucchini bars, keep them in an airtight container in the refrigerator. They will stay fresh for up to 5 days. For longer storage, you can freeze them for up to 3 months.
Do I need to peel the zucchini before grating it?
No, you do not need to peel the zucchini before grating it. The skin is thin and will blend well into the bars, adding extra nutrients and color.
Can I make the cream cheese icing ahead of time?
Yes, you can prepare the cream cheese icing ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Before using, let it come to room temperature and give it a quick stir to restore its creamy texture.
What can I use instead of quick-cooking oats?
If you don’t have quick-cooking oats, you can use old-fashioned rolled oats. They will add a bit more texture to the bars, but will work just as well.
Can I add nuts or other mix-ins to the batter?
Absolutely! Feel free to add chopped nuts, raisins, or chocolate chips to the batter for additional flavor and texture. Just fold them in with the grated zucchini.
Zucchini Bars with Cream Cheese Icing
Ingredients
- 1 cup of vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 cup quick-cooking oats
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 2 teaspoons ground cinnamon
- 2 cups grated zucchini
- 8 ounces cream cheese
- 3 tablespoons unsalted butter
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and lightly grease a jelly roll pan (10.5 x 15.5-inch).
- In a large bowl, mix together the vegetable oil, granulated sugar, light brown sugar, eggs, and vanilla extract.
- In another bowl, combine the flour, oats, baking powder, salt, and cinnamon. Gradually add this mixture to the wet ingredients, stirring until just incorporated.
- Fold in the grated zucchini until evenly distributed.
- Pour the batter into the greased jelly roll pan, spreading it out evenly.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean, with a few moist crumbs attached. Avoid overbaking. Allow the bars to cool completely.
- For the frosting, beat the cream cheese and unsalted butter together until light and fluffy. Add in the powdered sugar and vanilla extract, beating until smooth and creamy.
- Once the bars are completely cooled, spread the frosting evenly over the top. Cut into squares and serve.
