Zucchini Cream Cheese Bars

Zucchini Cream Cheese Bars are the dessert you didn’t know you needed. Moist, spiced zucchini cake layered with a rich, creamy filling—each bite is soft, tangy, and melt-in-your-mouth delicious. This isn’t just another zucchini dessert—it’s a bakery-worthy treat you can make at home with simple ingredients and fresh zucchini.

Whether you’re baking through a summer harvest or just craving something comforting and a little indulgent, these bars will hit the spot. The sneaky veggie addition not only keeps the texture moist but also makes them a little more wholesome (though you’d never guess by the taste!).

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🥄 Why You’ll Love These Zucchini Cream Cheese Bars

• Perfectly balanced: Moist, spiced cake paired with smooth, tangy cream cheese

• Vegetable-powered: Zucchini adds moisture and fiber—no one will notice!

• Family-friendly: Kid-approved and great for lunchboxes or potlucks

• Free from pork, bacon, wine, and alcohol

• Make-ahead friendly: Stores well in the fridge or freezer

• Easy to make: Uses everyday ingredients

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🧾 Ingredients

🧁 For the Zucchini Cake Batter:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• ½ cup vegetable oil

• 2 large eggs

• ¾ cup granulated sugar

• ¼ cup brown sugar

• 1 tsp vanilla extract

• 1 ½ cups grated zucchini (squeezed to remove excess moisture)

🍰 For the Cream Cheese Layer:

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 large egg

• ½ tsp vanilla extract

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👨‍🍳 How to Make Zucchini Cream Cheese Bars

Step 1: Prepare and Preheat

Preheat your oven to 350°F (175°C). Line a 9×9-inch or 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Step 2: Make the Cream Cheese Filling

In a medium bowl, beat together:

• Cream cheese

• Sugar

• Egg

• Vanilla

Mix until smooth and set aside.

Step 3: Mix the Zucchini Cake Batter

In a large mixing bowl, whisk together:

• Eggs

• Vegetable oil

• Granulated sugar

• Brown sugar

• Vanilla

Stir in the grated zucchini.

In a separate bowl, combine:

• Flour

• Baking powder

• Baking soda

• Salt

• Cinnamon

• Nutmeg

Gradually fold the dry ingredients into the wet ingredients. Stir until just combined—do not overmix.

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Step 4: Layer the Batter and Filling

• Pour 2/3 of the zucchini batter into the prepared pan and spread evenly.

• Gently pour the cream cheese mixture over the batter and spread carefully to cover.

• Drop spoonfuls of the remaining zucchini batter on top, then swirl gently with a knife or skewer for a marbled effect.

Step 5: Bake

Bake for 35–40 minutes, or until the edges are golden and the center is just set (a slight jiggle in the cream cheese layer is okay). A toothpick inserted into the cake portion should come out clean.

Let cool completely in the pan before slicing. For best results, chill for 1–2 hours before cutting into bars.

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🍴 Serving Suggestions

• Serve chilled or at room temperature

• Sprinkle with powdered sugar for a bakery-style finish

• Drizzle with honey or maple glaze for extra sweetness

• Pair with tea, coffee, or a tall glass of oat milk

🧊 Storage and Freezing

Refrigerator:

Store in an airtight container in the fridge for up to 5 days. Best enjoyed chilled!

Freezer:

Freeze in a single layer, wrapped well in plastic and foil. Keeps for up to 2 months. Thaw in the fridge overnight before serving.

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✅ Tips for Success

💡 Squeeze the Zucchini Well

Too much moisture can lead to soggy bars. After grating, squeeze out zucchini using a clean towel or cheesecloth.

💡 Use Room Temperature Cream Cheese

This ensures a smooth, lump-free filling that spreads easily.

💡 Chill Before Slicing

The bars firm up as they cool, making them easier to cut into clean squares without smudging the filling.

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❓ Frequently Asked Questions

Do I need to peel the zucchini?

Nope! The skin is tender and blends seamlessly into the batter. Plus, it adds color and nutrients.

Can I use whole wheat flour?

Yes, you can substitute up to 50% of the all-purpose flour with whole wheat flour. Expect a slightly denser texture.

Is this recipe gluten-free?

Not as written, but you can substitute with a 1:1 gluten-free flour blend. Make sure it includes xanthan gum or add it separately.

Can I make this dairy-free?

Yes, but with substitutions: use dairy-free cream cheese (like almond or cashew-based) and swap the oil for a plant-based option. Note that flavor and texture may vary.

Can I double the recipe?

Absolutely! Use a 9×13-inch pan and bake for 40–45 minutes, or until the center is set and the cake portion tests clean.

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🌟 Final Thoughts

Zucchini Cream Cheese Bars are the perfect marriage of indulgence and practicality. Moist, flavorful cake meets creamy, dreamy filling—all in one decadent bar that still sneaks in vegetables. Whether you’re baking for a gathering, stocking the fridge for the week, or just treating yourself, this recipe delivers every time.

Make a batch and see just how fast they disappear—no one will believe there’s zucchini inside!