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!
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 compliment 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
- 1 cup vegetable oil
- 2 cups granulated sugar
- 3 eggs
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 2 tsp. baking soda
- 1/4 tsp. baking powder
- 2 cups zucchini , shredded
- 1 small carrot , shredded
- 3/4 cup rolled oats
- 1 cup chopped walnuts
Cream Cheese Frosting
- 1/2 cup (1 stick) salted butter , room temperature
- 8 oz . pkg cream cheese , room temperature
- 1 tsp. vanilla extract
- 2 cups powdered sugar
- 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.
- 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.