Description
These moist zucchini cake bars are a delightful treat, combining tender shredded zucchini with warm cinnamon and topped with a rich cream cheese frosting. Perfect for a snack or dessert, they offer a delicious way to enjoy veggies in a sweet baked good.
Ingredients
Bar Ingredients
- 2 cups shredded zucchini
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking soda
- 1 tsp ground cinnamon
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
Instructions
- Prepare the batter: In a large mixing bowl, combine the shredded zucchini, granulated sugar, vegetable oil, and eggs. Stir until the mixture is well combined.
- Add dry ingredients: In a separate bowl, mix the flour, baking soda, and ground cinnamon. Gradually fold these dry ingredients into the wet zucchini mixture until fully incorporated.
- Bake the bars: Preheat your oven to 350°F (175°C). Grease a baking pan and pour the batter evenly into it. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Make the frosting: While the bars cool, prepare the cream cheese frosting by beating together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and continue beating until the frosting is creamy.
- Frost the bars: Once the baked zucchini bars have cooled completely, spread the cream cheese frosting evenly over the top. Cut into 12 bars and serve.
Notes
- Ensure zucchini is well-shredded and excess moisture is gently squeezed out to avoid soggy bars.
- Allow the bars to cool completely before frosting to prevent melting.
- For a nutty twist, consider adding 1/2 cup chopped walnuts or pecans to the batter.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- These bars freeze well; wrap individually and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
