Got too much zucchini in your fridge again? I feel you. Last summer, I practically begged neighbors to take some of mine—until I discovered these zucchini bars. Moist, lightly spiced, and topped with a creamy frosting, they’re a sweet way to sneak veggies into dessert (no one will guess they’re healthy-ish!). I make a double batch every time, and not a single slice makes it past day two.
Whether you’re baking for picky kids, brunch with friends, or just to use up garden zucchini, this recipe’s about to become your go-to. And if you’re already a fan of sneaky veggie bakes, don’t miss our soft and irresistible zucchini carrot muffins too!
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Table of Contents
What Makes These Zucchini Bars So Good?
- Ultra moist – Grated zucchini adds softness without making them soggy.
- Cake-like texture – They’re light, fluffy, and never dense.
- Warm spices – Cinnamon and nutmeg give them a cozy flavor.
- Great with frosting or plain – Perfect canvas for a cream cheese swirl or vanilla glaze.
- Crowd-pleasing – Great for potlucks, bake sales, and picky eaters!
If you’ve already tried our zucchini carrot bars, think of this recipe as their fluffier, sweeter cousin—with endless ways to make them your own.
Ingredients for Moist Zucchini Bars
These zucchini bars are packed with flavor and super easy to customize. Here’s what you’ll need:
Fresh Ingredients
- 1 ½ cups grated zucchini – No need to peel! Just grate and lightly pat dry.
- 2 large eggs
- 1 tsp vanilla extract
Pantry Staples
- 1 cup granulated sugar
- 1 ¼ cups all-purpose flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegetable oil (or melted coconut oil)
Optional Toppings
- Cream cheese frosting (classic pairing!)
- Chopped walnuts or pecans for crunch
- Dusting of powdered sugar if skipping frosting
Zucchini Bars
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Moist, lightly spiced, and topped with creamy frosting, these zucchini bars are the ultimate sneaky veggie dessert—perfect for potlucks, brunch, or picky eaters.
Ingredients
- 1 ½ cups grated zucchini, lightly patted dry
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 ¼ cups all-purpose flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegetable oil (or melted coconut oil)
- Optional: Cream cheese frosting
- Optional: Chopped walnuts or pecans
- Optional: Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment or grease lightly.
- Grate zucchini and gently blot with paper towel. No need to peel.
- In a large bowl, whisk flour, spices, baking powder, baking soda, and salt.
- In another bowl, beat eggs with sugar, oil, and vanilla extract.
- Stir dry ingredients into wet mixture until just combined. Fold in zucchini.
- Spread batter evenly in prepared pan.
- Bake 22–28 minutes, or until a toothpick comes out clean.
- Cool completely before frosting or slicing.
Notes
These bars are ultra moist, easy to customize, and perfect for sneaking in summer zucchini. Add nuts, skip the frosting, or dress them up—either way, they disappear fast!
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 14g
- Sodium: 115mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
How to Make Zucchini Bars
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment or lightly grease it.
- Grate the zucchini and lightly blot with a paper towel. No need to peel!
- Mix dry ingredients: In a large bowl, whisk flour, spices, baking powder, soda, and salt.
- Whisk wet ingredients: In another bowl, beat eggs with sugar, oil, and vanilla.
- Combine and fold in zucchini: Stir the dry ingredients into the wet until just combined, then gently fold in zucchini.
- Bake for 22–28 minutes, or until a toothpick comes out clean. Cool completely before frosting or cutting.
Pro Tips for Perfect Bars
- No peeling needed – Zucchini skin is soft, nutritious, and adds specks of green color.
- Too much moisture? Gently press the grated zucchini with paper towels before adding to the batter.
- Want a richer flavor? Try browning the butter first or adding a touch of lemon zest.
Looking for something no-fuss and picnic-perfect? These bars pair perfectly with a refreshing vanilla panna cotta for your next summer spread.
Cream Cheese Frosting (Optional But Highly Recommended!)
Want to level up your zucchini bars? This quick cream cheese frosting is the perfect finish. Here’s my go-to:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Beat all ingredients until fluffy. Spread over completely cooled bars. Chill briefly before cutting for clean slices!
Storage, Freezing & Make-Ahead Tips
- To store: Keep in an airtight container in the fridge for up to 5 days.
- To freeze: Slice into bars, freeze flat, then stack with parchment between layers.
- Make ahead: Bake a day in advance, then frost right before serving.
Need a fun frosted treat that’s also make-ahead friendly? You’ll love our soft and nostalgic sourdough whoopie pies.
Zucchini Bars Variations & Add-Ins
Make It Your Way
- Swap sugar with coconut sugar or maple syrup
- Add chopped nuts, coconut, or raisins
- Sprinkle mini chocolate chips into the batter
Special Diet? No Problem
- Gluten-free: Use a 1:1 gluten-free flour blend
- Vegan: Replace eggs with flax eggs, and use plant-based frosting
Serving Suggestions
- Serve plain or with frosting for dessert
- Cut into squares for picnics and parties
- Top with Greek yogurt and honey for breakfast
FAQ: Zucchini Prep & Baking Tips
How to make an easy zucchini slice?
Mix grated zucchini with flour, eggs, oil, and seasonings. Bake until golden for a savory-style slice.
Do you peel the zucchini before you grate it for zucchini bread?
Nope! The skin is soft, nutritious, and blends right into the batter.
How to make long strips of zucchini?
Use a vegetable peeler or mandoline to slice zucchini lengthwise into ribbons.
How to cut zucchini to make zucchini sticks?
Cut into 3” pieces, then slice into thick matchsticks or wedges for dipping or roasting.
How to make battered zucchini sticks?
Dip zucchini sticks in egg wash, coat in breadcrumbs or flour, then fry or air-fry until crispy.
Do you peel zucchini before slicing it?
Usually not! The skin is edible and gives extra texture and nutrients.
A Zucchini Dessert That Always Wins
These zucchini bars are everything you want in a summer treat: easy, moist, lightly spiced, and ready for whatever frosting (or no frosting!) mood you’re in. Whether you’re baking for family or feeding a crowd, they always disappear fast.
Looking for more dessert ideas that sneak in veggies? Try our zucchini carrot bars next — they’re just as fluffy and crowd-friendly!
