Zucchini Cake Bars

Light, fluffy, and incredibly moist—these Zucchini Cake Bars are the perfect blend of comfort and indulgence. Topped with a creamy frosting and lightly dusted with nutmeg, they make for a wholesome treat you can enjoy year-round. Whether you’re serving dessert after a family dinner or bringing a dish to a gathering, these bars strike the ideal balance between healthy and delicious.

Made with freshly grated zucchini and a simple pantry-friendly cake batter, this recipe is a great way to use up summer produce and sneak extra veggies into your bakes—no one will even know they’re there!

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🥕 Why You’ll Love These Zucchini Cake Bars

• Moist and fluffy thanks to the zucchini and balanced wet ingredients

• Perfectly spiced with cinnamon and nutmeg

• Simple to make with everyday ingredients

• Topped with creamy frosting for an indulgent finish

• Vegetable-packed but kid-approved

• No alcohol, pork, or bacon, so it’s suitable for many diets

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🍰 Ingredients for Zucchini Cake Bars

For the Cake Bars:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp nutmeg

• 2 large eggs

• ½ cup vegetable oil (or melted coconut oil)

• ½ cup granulated sugar

• ¼ cup brown sugar

• 1 tsp vanilla extract

• 1 ½ cups grated zucchini (excess moisture squeezed out)

For the Frosting:

• 4 oz cream cheese, softened

• 4 tbsp unsalted butter, softened

• 1 ½ cups powdered sugar

• ½ tsp vanilla extract

• Optional: a pinch of nutmeg for garnish

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👩‍🍳 How to Make Zucchini Cake Bars

Step 1: Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch square baking pan with parchment paper for easy removal.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

• Cinnamon

• Nutmeg

Set aside.

Step 3: Whisk Wet Ingredients

In a large mixing bowl, beat together:

• Eggs

• Vegetable oil

• Granulated sugar

• Brown sugar

• Vanilla extract

Mix until smooth and well blended.

Step 4: Fold in Zucchini

Add the grated zucchini to the wet mixture. Stir until evenly distributed.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix.

Step 6: Bake the Cake Bars

Pour the batter into the prepared baking pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely before frosting.

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🍥 Make the Frosting

In a medium bowl, use an electric mixer to beat together:

• Cream cheese

• Butter

• Powdered sugar

• Vanilla extract

Beat until light and fluffy. Spread evenly over the cooled zucchini bars. Sprinkle with a little nutmeg if desired.

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📝 Tips for the Best Zucchini Cake Bars

💡 Squeeze Out the Zucchini

Too much moisture can make your bars soggy. After grating the zucchini, wrap it in a clean towel and squeeze out as much liquid as possible.

💡 Room Temperature Ingredients

Use room temperature eggs, cream cheese, and butter for a smoother batter and frosting.

💡 Don’t Overbake

Zucchini cake bars should remain soft and moist. Check doneness with a toothpick at the 30-minute mark.

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🎉 Serving Suggestions

• Serve with a cup of tea or coffee for a cozy snack

• Add chopped walnuts or raisins for texture

• Frost and chill for a refreshing summer dessert

• Cut into mini squares for dessert platters or brunch tables

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🧊 Storage & Freezing

Storage:

Store in an airtight container in the refrigerator for up to 5 days. The frosting is cream cheese-based, so refrigeration is best.

Freezing:

You can freeze these bars unfrosted for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight and frost just before serving.

❓ Frequently Asked Questions

Can I make this recipe without frosting?

Yes, these cake bars are moist and flavorful enough to enjoy plain or dusted with powdered sugar.

Do I need to peel the zucchini?

No peeling needed. The skin is soft and adds color and nutrients. Just wash thoroughly and grate.

Can I use whole wheat flour?

Yes, substitute up to 50% of the all-purpose flour with whole wheat flour. The texture will be slightly denser but still delicious.

Is there a dairy-free version?

You can replace the cream cheese and butter with plant-based alternatives. The cake itself is already dairy-free if you skip the frosting.

Can I double the recipe?

Absolutely. Use a 9×13-inch pan and increase baking time to 40–45 minutes, checking for doneness with a toothpick.

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🌿 Final Thoughts

These Zucchini Cake Bars are proof that dessert can be indulgent and wholesome at the same time. They’re soft, sweet, and subtly spiced, with just enough creaminess from the frosting to make each bite feel like a treat.

Whether you’re looking for a new way to use up garden zucchini or simply want an easy, satisfying bake, this recipe checks all the boxes. Plus, with no alcohol or pork-based ingredients, it fits many dietary lifestyles while delivering comfort food flavor.