These are the best zucchini bars! They taste like a moist spice cake with a cream cheese frosting. You'll find cinnamon, shredded zucchini and carrots, and walnuts in these zucchini bars. This is one of the best zucchini recipes I can think of!
Zucchini Bars
The best, folks. I got this zucchini bars recipe from my aunt and I have to tell you these are amazing. My aunt named this recipe literally "the best zucchini bars." I can't argue.
This is a healthy zucchini bars recipe, too. It has to be. It has zucchini AND carrots. I'm kidding! I know it's not healthy. The bar is cinnamony, moist, nutty, and heavenly. The cream cheese frosting I whipped together was the perfect complement to these bars. It's the same frosting I use on my cinnamon rolls. SO perfect.
You can see the bits and pieces of shredded zucchini and carrots in the zucchini bars. I think this is why my husband was hesitant to eat them. The man freaks out anytime a vegetable is involved in baking.
I tried to just say that they were spice bars, but that was a big FAIL. The bits of colorful veggies gave it away. So, I'm not sure how many pieces he ate of this, but myself, mom, and my uncle scarfed these zucchini bars with cream cheese frosting right down.
This zucchini bars recipe makes a huge pan of bars! You can serve a large family dessert with this recipe or eat a dozen yourself. Get yourself a large jelly roll pan.
If you don't have a jelly roll pan, I would recommend using two square pans but pay close attention that the bars aren't too thin. They bake up to be about an inch thick. They come to the top of the jelly roll pan when I bake them.
Questions About the Zucchini Bars Recipe
- Do I have to add nuts in these zucchini bars? Of course not!
- Do I have to use shredded carrots? No. You can substitute the carrots for more zucchini.
- Can I leave the cream cheese frosting off of the zucchini bars? Noooo. They're so good with the frosting.
How to make the best zucchini bars
The Best Zucchini Bars
Ingredients
Zucchini Bars
- 1 cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 teaspoons baking soda
- ¼ teaspoon baking powder
- 2 cups shredded zucchini
- 1 small carrot shredded
- ¾ cup rolled oats
- 1 cup chopped walnuts
Cream Cheese Frosting
- ½ cup salted butter room temperature
- 8 ounces cream cheese room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
Bars
- Preheat oven to 350 degrees.Grease a 17x11x1 or 15x10x1 pan.
- In a large bowl, add oil, sugar, eggs, and vanilla. Mix with a hand mixer for 1 minute until well combined.
- In a separate bowl, sift flour, cinnamon, salt, baking soda, and baking powder. Whisk to combine.
- Add the dry ingredients in with the wet ingredients. Mix with a hand mixer on low until the dry ingredients are incorporated.
- Fold in the shredded zucchini and carrots.
- Fold in rolled oats and walnuts.
- Spread out on prepared pan. Place in the oven and bake for 24 minutes. Let cool completely and frost.
Frosting
- In a large bowl, combine butter and cream cheese. Beat with the hand mixer until the mixture is smooth and well combined.
- Add in vanilla and powdered sugar. Mix on low until the powdered sugar is well incorporated. Turn mixer on high and mix for an additional minute or two.
- Spread on cooled bars with an offset spatula.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Emma says
These look amazing, I love the sound of them. But what is it about guys and veg in baking? My fella won't eat any bakes with veg in it, recently I had to bend the truth and not tell him my pumpkin rolls had pumpkin in it! "Honey these are just sweet cinnamon rolls" I mean seriously they were orange but if he had got a whiff of there being a veg in there he wouldn't have touched it. He ate several of them lol... anyway I am definitely going to bookmark this one it looks lovely. Thanks to your auntie for the recipe.
Miranda says
I know! Crazy men anyway. They don't know what's good for them.
Christeen says
This is a great recipe, substituted the oil with bananas and applesauce, otherwise followed the recipe and it turned out awesome. Really moist and yummy. Its great for the kids too.
Thank you!
Mary says
You are absolutely right about not leaving the cream cheese frosting off. Although it looks mighty good alone too.
J says
These are very good! Very moisty. I added some raisins and chocolate chips.
Gloria says
This is my kind of dessert. Love the savoury and sweet combination. With the amount of fresh zucchini right now, you can never have too many recipes to use it up. This is the perfect dessert to take along to BBQ parties.
Gloria says
With the abundance of zucchini right now, you can never have too many recipes to use it in. Love the combination of savoury and sweet. This would be the perfect dessert to take to BBQ parties.
Betty says
I love this recipe!
Tracy Koslicki says
Oh they are TOTALLY healthy! So many veggies as evident by your husband's hesitation ;P This sounds amazing- and really, add cream cheese frosting to anything and I'm there! Thanks for more inspiration for our garden zucchinis!
Megan Marlowe says
These bars look amazing. I love a baked good with zucchini and that cream cheese frosting, gimme, gimme! Next time I have a plethora of zucchini, I’m making these babies!
Amanda says
I always like to tell myself that carrot and zucchini-based breads, cakes, and bars are healthy because, veggies, right? haha. These look SO good and like such a great recipe to use all of the zucchini we've gotten at the farmer's market. The crumb looks so tender and that cream cheese frosting must be absolute perfection with the flavors in the spice cake. I wish I could have this for breakfast right now! 🙂
Carmy says
If you can get zucchini to taste like cake, I am so in! It looks like a gorgeous melt in your mouth bar and I can't wait for a pan of this to be cooling on my kitchen table! The frosting is just the perfect touch too - no one has to know the bar's secretly healthy 😉
Lisa says
My family was always dubious when I'd make a zucchini bread or carrot cake -- because obviously "vegetables don't belong in dessert" until you put cream cheese frosting on it -- and then it's more than acceptable -- it's fought over. I love that yours puts a double whammy of veg in the batter -- and if the recipe from an Aunt, it's got to be really good!
Marisa Franca says
This is a fantastic idea -- bars instead of bread. I have some extra zucchini and I wanted to make something different but needed some inspiration. What a great idea and this will be nice to cut into bars and share with the family. They'll love that topping on it.
Dana says
I lovelovelove walnuts in my carrot cake, so in a zucchini bread, it's a most welcome addition. The contrast of crunch and moist cake is pure perfection! I need to give these a go. What a great way to use up all of that excess zucchini from the garden!
Debra says
I’m totally in for hiding veggies in anything...including this cake! Looks delicious and my crew will eat anything with a yummy cream cheese frosting. I could even pull this off as a birthday cake. Thanks for the recipe.
Jade says
I made these last night! INCREDIBLE! My boyfriend said it was the best zucchini cake he ever had. I did not have the appropriate pans, so it came out quite thick and like a cake (I had to leave it in the oven for about 10 extra minutes). But, wow. I am totally smitten with this recipe! The addition of the carrot and the walnuts gives it that perfect fall touch. Now to add the cream cheese frosting- I can hardly wait!
Patti Phillips says
I made this and it was good. I wouldn't exactly say it was a bar consistency - more like tiny cake squares. But very good. And easier than zucchini bread...didn't take as long to cook. Next time I'll try it without the leavening and see if it's more dense like a bar. Definitely saving the recipe though! Thanks for posting!
Suzanne says
These look so good! I love all the fiber-ous ingredients!
Vanessa says
Thanks for sharing! Do they keep long?
Miranda says
I would say they last 4 to 5 days.
kim collins says
This looks so good so I'm going to make some right now. I think I'll throw in a few raisins!
Deb says
Thank you for this recipe! It was incredibly good! I wished I would have had the walnuts to add!
Nancy D says
Just made these with first zucchini from my garden! So good. Didn’t have cream cheese so I softened some butter and added powdered sugar to make a frosting with a dash of lemon flavoring and a tablespoon lemon juice. Meeting my nephew (with our COVID 19 masks on) to give him some and will pack some for my son and hubby’s lunches. Great recipe! I will try applesauce or mashed banana for some or all of the oil next time! Thank you so much!
Tracy says
I swapped out the sugar with swerve, and didn’t have any walnuts so used cashew and raisin trail mix. Turned out great, thank you!
Mary says
Hey, wondering if I substitute with applesauce and bananas, do I need to use the same amount of sugar? 2 cups is alot!
Miranda C. says
Hi Mary- If you use nice, ripe bananas, you should be able to get away with less sugar. Try using 1 1/2 cups or even just 1 cup for less sweet bars. One cup of honey in place of the sugar would work as well! Let me know how they turn out. Enjoy!
Carmen W says
I couldn't snap a pic, because my 2 teens devoured 1/2 the pan!
Miranda says
Best news ever! 😀
Gina says
Do you think I could use yellow squash instead of zucchini? ?
Miranda C. says
Yes! You definitely can
Vicki Gerardi says
If you use zucchini only - how much would you add to substitute the carrot plese?
Miranda C. says
Replace the shredded carrot with 1/2 cup more shredded zucchini.
Mary E. Ginter says
How deep does the pan have to be?
Miranda C. says
I would use a pan with at least one inch high sides
Former overweight says
Good Lord, could you pack in any more fat or sugar?
Miranda C. says
These are definitely meant to be a treat! Not a diet dessert. 🙂
Joyce H says
Delicious they truly are the best. Could use a little more cinnamon.
Melissa says
Super easy added more zucchini in place of Carrots, no nuts and oops used ready made cream cheese frosting,
Added some cinnamon!! Debated on pan, I used 17x12
Laura says
I’m sorry but I made the recipe as written and this bar is really lacking in flavor. I think it needs more cinnamon and maybe some nutmeg or something. The consistency of the bar and the frosting is good though
Miranda C. says
Hi Laura- I'm so sorry the bars didn't have enough flavor for you! I hope you make them again and let me know how they taste with some extra spices.
Dawn says
I’m not sure re and f it’s the alternative (7000 feet) and I’ve made this exactly as written and t continues to sink in the middle every time, I’m even getting as much moisture ut f the zucchini before folding it in. Love the oatmeal in it but wish I could figure out why it’s falling, ughhh! I baked in a stoneware bar pan.
Miranda C. says
Hmmm my first suggestion would be to check the date on your baking powder and baking soda. If they are expired, they will not help the bars rise and this could cause the sinking. Next, try baking in a 375 degree oven for about 5 minutes less. The higher heat can help quickly rise the bars and get the structure set faster. I hope this helps!
Dawn says
I’m not sure if it’s the altitude (7000 feet) as I’ve made this exactly as written and it continues to sink in the middle every time, I’m even getting as much moisture out the zucchini before folding it in. Love the oatmeal in it but wish I could figure out why it’s falling, ughhh! I baked in a stoneware bar pan.
Miranda C. says
The altitude definitely may be playing a part. Try adding 1/4 cup more flour to the batter and also increasing the oven temperature by 25 degrees. This should help them set better in the center and not sink!
Jan Nobbe says
These zucchini bars are fabulous. I love the texture the oatmeal adds - especially when combined with the zucchini, carrots, and nuts. And, the frosting is a must!
Shelly says
Super yummy!
Lisa says
I think the baking soda amount in this recipe is incorrect. It is too much.
Miranda C. says
Thanks for the tip- I'll take a look at the recipe and re-assess!
Robin says
15 x 11 pan overflowed into my oven!
Miranda C. says
Oh no! Hopefully they still tasted great!
Cathy says
This was the BEST!!!!! Made it yesterday. And making more today. Just loved it. Took some to our neighbor. So we need more. This is addicting.
Really yummy!!!!!!
PS. If you have someone who says they don't like zucchini bread. Don't tell them it has zucchini in it. They will love it....
Nichole says
The flavor was SO good but the oats stayed hard.. so there are small hard pieces in each bite 🙁
Miranda C. says
Make sure to use rolled oats and not Irish oats or Steel cut oats. These are very different types! Old fashioned, rolled oats are best! I hope this helps
Cathleen Estes says
Can you freeze these?
Miranda C. says
Yes you can freeze these! I recommend freezing the bars and adding the cream cheese frosting after thawing, before serving. The frosting part is best when made fresh!
Kitty says
Very curious about a couple of things in your recipe, as this recipe sounds and looks delicious
What do you mean by "Small" carrot? A little mini one?
And what type of rolled oats? Quick oats or old-fashioned?
Miranda C. says
By small carrot I mean a full sized carrot, about 6-8 inches long. Some carrots you find in the grocery store are massive and way too big- a full sized carrot on the smaller side works best.
Old fashioned rolled oats are best!
Donna Brown says
Turned out great. Easy recipe and doesn’t take a lot of time.
Trisha says
Do you need to squeeze the zucchini dry before adding to recipe?
Miranda C. says
Yes! Getting as much moisture out of the zucchini as possible is a good idea to help the bars bake properly.
Emily C says
I swapped the flour for the same amount of gluten free all purpose flour and it worked perfectly. These are incredible, I made them earlier this week and have already gotten requests to make them again!
Will be a staple 🙂
Cheryl says
My daughter made this recipe with our fresh garden Zucchini and it was absolutely delicious! We used more Zucchini and less carrots and the flavor was just right for us.. We will be making this again.