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This ultimate zucchini bar recipe transforms humble garden zucchini into a dessert that rivals your favorite bakery treats. The moist, spiced bars topped with silky cream cheese frosting create the perfect balance of flavors that will have everyone asking for seconds.
I first made these bars during summer zucchini season when my neighbor dropped off a grocery bag full of garden zucchini. My family devoured the entire pan in one evening and now request these bars before any other zucchini recipe.
Ingredients
- All purpose flour: provides the perfect structure for these bars while keeping them tender
- Baking soda: ensures the perfect rise and light texture
- Salt: enhances all the flavors and balances the sweetness
- Ground cinnamon, nutmeg and cloves: create that classic warm spice profile
- Unsalted butter: adds richness and allows you to control the salt level
- Vegetable oil: keeps these bars incredibly moist for days
- Granulated sugar: sweetens while helping create a slight crust on top
- Large eggs: bind everything together and add structure
- Vanilla extract: provides depth of flavor in both the bars and frosting
- Fresh zucchini: is the star adding incredible moisture and nutrition
- Walnuts or pecans: add wonderful texture contrast and nutty flavor
- Cream cheese: creates a tangy frosting that complements the spiced bars
- Powdered sugar: sweetens and stabilizes the frosting
- Milk or cream: adjusts the frosting consistency to spreadable perfection
Step-by-Step Instructions
- Prepare Your Equipment:
- Preheat your oven to 350°F and thoroughly grease and flour your 9x13 baking pan making sure to get into all corners. This preparation ensures your bars will release cleanly after baking.
- Mix the Dry Ingredients:
- Whisk together flour baking soda salt and spices in a large bowl until completely combined. This step distributes the leavening and spices evenly throughout the flour ensuring consistent flavor in every bite.
- Cream the Wet Base:
- Beat the softened butter oil and sugar together for a full 3 minutes until light and fluffy. This incorporates air into the mixture creating a tender crumb in the finished bars.
- Add the Eggs and Vanilla:
- Beat in eggs one at a time allowing each to fully incorporate before adding the next. This creates an emulsion that helps maintain the structure of your bars. Stir in vanilla until just combined.
- Combine Wet and Dry Mixtures:
- Add dry ingredients to wet mixture and stir gently just until no flour streaks remain. Overmixing will develop gluten making your bars tough rather than tender.
- Fold in Zucchini and Nuts:
- Gently fold in the shredded zucchini and optional nuts until distributed throughout the batter. The zucchini should be visible throughout the mixture for beautiful flecks of green in the finished bars.
- Bake to Perfection:
- Pour the batter into your prepared pan spreading it evenly to the corners. Bake for 25 to 30 minutes rotating the pan halfway through for even baking. The bars are done when a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
- Cool Completely:
- Allow the bars to cool fully in the pan on a wire rack. Patience is key here as frosting warm bars will result in a melted mess rather than a beautiful frosted surface.
- Prepare the Frosting:
- Beat room temperature cream cheese and butter together until completely smooth with no lumps. Gradually add powdered sugar in batches followed by vanilla and just enough milk to create a spreadable consistency.
- Frost and Serve:
- Spread the frosting in an even layer over the completely cooled bars. For the cleanest cuts refrigerate for 30 minutes before slicing into squares with a sharp knife wiped clean between cuts.
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The cream cheese frosting is what transforms these from good to outstanding. I discovered this the first time I made them when my son who normally scrapes frosting off desserts asked for an extra corner piece with the most frosting. The tanginess of the cream cheese perfectly balances the sweetness of the bars.
Storage and Freezing
Store frosted bars in an airtight container in the refrigerator for up to 5 days. The bars actually improve after a day as the flavors meld together. For longer storage freeze unfrosted bars tightly wrapped for up to 3 months. Thaw in the refrigerator overnight and frost before serving for the freshest taste.
Seasonal Adaptations
While these bars shine during summer zucchini season they can be enjoyed year round. Winter squash like butternut can be substituted but should be peeled first and may need to be drained after shredding due to higher moisture content. During fall try adding a handful of dried cranberries for festive color and tartness.
Dietary Modifications
These bars can be adapted for various dietary needs without sacrificing flavor. For gluten free use a 1to1 gluten free flour blend. To reduce sugar content cut granulated sugar to 1 1/2 cups and powdered sugar to 3 cups. For dairy free use plant based butter and cream cheese alternatives in equal amounts.
Common Queries
- → How do I ensure zucchini bars stay moist?
Be sure to use freshly shredded zucchini and squeeze out excess moisture before adding to the batter. This keeps the bars tender without becoming soggy.
- → Can I make these bars ahead of time?
Yes, they can be baked in advance. Store frosted bars in an airtight container in the refrigerator for up to three days to retain freshness.
- → Is it necessary to use nuts in this dessert?
Nuts are optional. You can omit walnuts or pecans if desired, or substitute with another toasted nut for extra crunch.
- → How should I soften the cream cheese and butter for frosting?
Allow both cream cheese and butter to reach room temperature before mixing. This results in a creamy, lump-free frosting that spreads easily.
- → What’s the best way to cut these bars evenly?
After the bars are completely cooled and frosted, use a sharp knife dipped in hot water for clean, even slices.