Decadent Zucchini Bars with Cream Cheese Frosting
This is the best zucchini recipe you'll ever have! Decadent 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!
📖 Recipe
Zucchini Bars with Cream Cheese Frosting
Ingredients
- 3 eggs
- 2 C sugar
- 1 C vegetable oil
- 2 C grated zucchini
- 3 teaspoon vanilla
- 2 ½ C flour
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon baking soda
Cream Cheese Frosting
- ¼ C butter,, melted
- 1 teaspoon vanilla
- 8 oz cream cheese
- 2 ½ - 3 C powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease 11x15 pan.
- In a large bowl, mix together eggs, sugar, oil, zucchini and vanilla.
- Add remaining ingredients.
- Pour in greased pan and bake 20-25 minutes, until top is golden and a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
For the Frosting
- Beat butter, vanilla and cream cheese together.
- 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.
Follow us on Pinterest at Coffee With Us 3
Check out our link parties here.
Linking up at Tuesdays at our Home and
This recipe was featured at:
I don’t have the right size pan. Would this work in a 9x13 or would it be better to use an 11x17?
@Sherrie, It can be made it either size pan. If you do 9x13 it will be thicker, like a cake. For more of a bar thickness, the 11x17 would be better.
Can you replace the zuchini for carrots? I love the zuchini ones but I wanted to try it with carrots
I haven't tried it, but I don't see why not. If you do try it, I hope you'll let us know how it turned out, Rhonda!
These are the best!!! I make them for all my dish to pass events and people continue to request them. Sooooo good!
I don't know what I did wrong here but I followed the recipe to the exactly except I cut the sugar back. I wanted moist bars and this turned cakey and absolutely bland. I didn't bother with the frosting after tasting the cake but salted butter helped.
Do you drain your zucchini? Just made a brownie recipe where you didn’t drain the zucchini...sounds delicious, can’t wait to try it!!
I don't. I just shred it and use the entire shredded amount.
These are awesome. Thanks for linking to Saturday Dishes.
Linda @ Tumbleweed Contessa
I love how the ingredients are all basic and nothing boxed. Thanks for sharing such a wonderfully simple recipe on Saturday Dishes.
Wonderful recipe! Now is the perfect time for Zucchini recipes:) Lynn @ Turnips 2 Tangerines
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!
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
Shannon, I haven't tried this recipe with applesauce, but have used that substitute for cookies. Great idea!
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. 🙂