These Peanut Butter Zucchini Squares are moist peanut butter squares full of shredded zucchini and carrots and topped with a cream cheese frosting.
Peanut Butter Zucchini Squares
It's that time of the month again, we're having another peanut butter bash! I adopted a recipe for the best zucchini bars from my blog and made peanut butter zucchini squares.
Zucchini is the perfect ingredient to add to a recipe. It provides moisture to give you a perfectly moist cake or bar. I dig it!
I loaded the bars with peanut butter, because why not? To finish them off I thought a healthy layer of cream cheese frosting was in order.
Yeah, I did awesomely. You'll never have an over abundance of zucchini after you give this recipe a try! If I can feed something that has a touch of green in it to my husband and have him tell me they're good, I know I've hit it out of the park.
I didn't just add zucchini to these bars though, there are bits of carrots too. These bars are basically healthy! *wink wink*
Well, aside from the vegetable oil, granulated and brown sugar, and the excessive amount of cream cheese frosting. Minor details, right? I make myself giggle.
I got the original recipe that I used from my Aunt Skip. I hit her up for recipes years ago, because the lady can cook. I haven't pulled out my family recipes in a while, but I should share a few more soon.
While I'm at it, I should reshoot the best zucchini bars recipe. Vertical pictures do so much better than horizontal. Man, things I wish I knew while starting out blogging.
How to make peanut butter zucchini squares:
Peanut Butter Zucchini Squares
Ingredients
Squares
- ½ cup vegetable oil
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- ¾ cup smooth peanut butter
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- ½ tsp. ground cinnamon
- ½ tsp. salt
- 1 tsp. baking soda
- ¼ tsp. baking powder
- 1 cup zucchini shredded
- ¼ cup carrots shredded
Frosting
- ½ cup salted butter room temperature
- 8 oz. cream cheese room temperature
- 1 tsp. vanilla
- 2 cups powdered sugar
Instructions
Squares
- Preheat oven to 350 degrees.Grease a 11x7 baking pan. I lined with parchment paper and sprayed with non-stick cooking spray as well. That makes it easier for me to pull the bars out to cut.
- In a large bowl, add oil, granulated and brown sugar, peanut butter, eggs, and vanilla. Mix with a hand mixer on medium until well combined.
- In a separate bowl, add in flour, cinnamon, salt, baking soda, and baking powder. Stir together with a spatula.
- Combined the dry ingredients with the wet ingredients. Mix with a hand mixer on low until the dry ingredients are incorporated.
- Add in the zucchini and carrots and stir until thoroughly incorporated.
- Pour out onto a prepared pan. Spread out evenly with a spatula.
- Place in the oven and bake for 45 - 47 minutes or until done. Place a toothpick into the center of the squares, if it comes out with moist crumbs it's done. If batter comes out, let it bake longer.
- Let cool 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.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Join us in the peanut butter fun over at The Peanut Butter Recipe Box Facebook Group! We would love to see you there!
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Demeter | Beaming Baker says
Peanut butter is one of my favorite ingredients of all time! So when I saw these PB beauties, I fell instantly in love. Miranda, I can't even tell you how much of a feast for the eyes these PB zucchini squares are. 🙂 Also, so impressed that you worked zucchini into the batter. Yum! Also, forget the minor details and bring ON the PB bars! 😉
Karly says
Wait, why in the heck have I never thought to try this!? PB zucchini bars are maybe the best idea I've seen since sliced bread (or maybe that's my PB craving talking, but still... GENIUS!) I cannot wait to give these a try!
Miranda says
Yes! I hope you do make this Karly!
Shirley Wood says
YUM! Thanks for stopping by and sharing with us at Merry Monday. We look forward to your new projects at the new party starting tonight!
Miranda says
Thank you, Shirley! I look forward to sharing at your party!
Emily says
I have an abundance of zucchini and have done many things with it, but never with peanut butter. I love the idea!
Miranda says
Thank you Emily!
Stephanie says
This looks great!!! Yummy. Can't wait to try it. Seems like a lot of oil, have you tried halving it? Just wanted to check. Thanks Stephanie
Miranda says
I haven't! If you do, let me know how it turns out for you!
Gail Morrison says
I made this today and loved the idea of using Zuchinni and carrots! They turned out very well but I personally didn’t care for the Cinnamon in them. I have added this to my favorites and will be making them again and again,but I think I will leave the Cinnamon out and add a handful of peanut butter or chocolate chips!
they are so good!
Kathy Davis says
Made this today. Very easy and moist recipe, however I totally agree with others, skip the cinnimon. It's too conflicting of a flavor with peanutbutter.
Deb says
I have gotten more compliments from this recipe! Thank you so very much!