Decadent Zucchini Bars with Cream Cheese Frosting

This is the best zucchini recipe you’ll ever have! Decadent Zucchini Bars with Cream Cheese Frosting.

Zucchini Bars with Cream Cheese Frosting2
I typically don’t grow zucchini every year, because it always overwhelms the garden and I end up with a freezer full of it. Whenever I have extra I give some away (of course!), but a lot ends up shredded with my food processor and put into freezer bags in the amounts of my favorite recipes. I love zucchini bread, but the best zucchini recipe ever is for zucchini bars with cream cheese frosting.
Zucchini Bars with Cream Cheese Frosting

These delicious bars turn out so moist and they are melt-in-your-mouth amazing. My kids love them. And if it weren’t for the green flecks you wouldn’t even know they had veggies in them. So if your kids hate vegetables, consider peeling the zucchini first (even though that loses the best nutrients) before shredding and just tell them this is cake. Unless they have super taste buds they’ll believe you.

In fact, I made this for a BBQ, and my friend’s grandson hates zucchini.  He ate at least 4 zucchini bars, because none of us told him they were made with zucchini.  He loved it!

Zucchini Bars with Cream Cheese Frosting 3

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Zucchini Bars with Cream Cheese Frosting
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Dessert
Servings: 20 bars
Author: Coffee With Us 3
Ingredients
  • 3 eggs
  • 2 C sugar
  • 1 C vegetable oil
  • 2 C grated zucchini
  • 3 tsp vanilla
  • 2 1/2 C flour
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 2 tsp baking soda
Cream Cheese Frosting
  • 1/4 C butter, melted
  • 1 tsp vanilla
  • 8 oz cream cheese
  • 2 1/2 - 3 C powdered sugar
Instructions
  1. Preheat oven to 350 degrees. Grease 11x15 pan.
  2. In a large bowl, mix together eggs, sugar, oil, zucchini and vanilla.
  3. Add remaining ingredients.
  4. Pour in greased pan and bake 20-25 minutes, until top is golden and a toothpick inserted in the center comes out clean.
  5. Cool completely before frosting.
For the Frosting
  1. Beat butter, vanilla and cream cheese together.
  2. Gradually add powdered sugar until desired thickness. This turns out a bit more gooey than normal cream cheese frosting, but since the cake is so moist that seems to make it easier to spread on than a thicker frosting would be.

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This recipe was featured at:

Recipes and Ramblins with the Tumbleweed Contessa
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  • Yum! This sounds delicious!! Have you ever tried it with applesauce instead of oil? I’m always looking for healthy substitutions. 🙂 I’ll let you know if I try it. 🙂

  • Shannon, I haven’t tried this recipe with applesauce, but have used that substitute for cookies. Great idea!

  • Love to get great Zucchini recipes like this! The cream cheese frosting is a great idea. Pinning this now and making it soon! Just dropping by from the Weekend Potluck. It would be nice to have you visit me at Scrumptilicious4you.blogspot.com

  • Hey! Jamie, I am visiting from Tasty Tuesdays. I love zucchini but have never baked with it. So glad to have found you and these delicious zucchini bars. Have a great day!

  • Wonderful recipe! Now is the perfect time for Zucchini recipes:) Lynn @ Turnips 2 Tangerines

  • I love how the ingredients are all basic and nothing boxed. Thanks for sharing such a wonderfully simple recipe on Saturday Dishes.

  • These are awesome. Thanks for linking to Saturday Dishes.

    Linda @ Tumbleweed Contessa

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