Zucchini Pumpkin Bars

If you’re craving something warmly spiced, moist, and packed with veggies, these Zucchini Pumpkin Bars are your new favorite treat. Whether you’re baking for a crowd or cozying up at home, this easy, wholesome dessert brings together the best of autumn—without being too sweet or complicated.

Combining the subtle flavor and moisture of zucchini with the warm spice of pumpkin, these bars are not only delicious but also sneak in some veggies. The cinnamon glaze on top adds just the right touch of sweetness. Plus, they’re completely free of pork, bacon, or alcohol—making them perfect for a wide variety of dietary preferences.

🧁 Why You’ll Love These Zucchini Pumpkin Bars

• Moist and flavorful from real pumpkin and shredded zucchini

• Warmly spiced with cinnamon, nutmeg, and ginger

• Healthier twist using vegetables and minimal refined sugar

• Perfect for fall or anytime you want a cozy, comforting bake

• Freezer-friendly and great for meal prep or snack boxes

• No alcohol, pork, or bacon—suitable for most diets

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🎃 Ingredients You’ll Need

For the Bars:

• 1 cup canned pumpkin puree (not pumpkin pie filling)

• 1 cup grated zucchini (squeezed dry)

• 2 large eggs

• ½ cup maple syrup or honey

• ½ cup coconut oil or vegetable oil

• 1 tsp vanilla extract

• 1 ½ cups all-purpose flour (or white whole wheat flour)

• 1 tsp baking soda

• 1 tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp nutmeg

• ¼ tsp salt

• Optional: ½ cup chopped walnuts or chocolate chips

For the Cinnamon Glaze:

• 1 cup powdered sugar

• ½ tsp cinnamon

• 1–2 tbsp milk (dairy or plant-based)

• ¼ tsp vanilla extract

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🥣 How to Make Zucchini Pumpkin Bars

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together:

• Pumpkin puree

• Grated and squeezed zucchini

• Eggs

• Maple syrup

• Oil

• Vanilla extract

Mix until fully combined and smooth.

Step 3: Add the Dry Ingredients

In a separate bowl, stir together:

• Flour

• Baking soda

• Spices

• Salt

Gradually fold the dry mixture into the wet ingredients. Mix just until incorporated. If you’re adding walnuts or chocolate chips, fold them in now.

Step 4: Bake

Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan before glazing.

Step 5: Make the Cinnamon Glaze

In a small bowl, whisk together the powdered sugar, cinnamon, vanilla, and just enough milk to get a pourable glaze. Drizzle over cooled bars and let set for 10–15 minutes before slicing.

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🍂 Tips for Perfect Zucchini Pumpkin Bars

💡 Squeeze the Zucchini

Too much moisture can make the bars soggy. Place grated zucchini in a clean kitchen towel and wring it out thoroughly before using.

💡 Don’t Overmix

Stir just until the dry ingredients are incorporated. Overmixing can lead to dense bars.

💡 Want to Make it Vegan?

Substitute the eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and use maple syrup and plant-based milk.

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🥄 Serving Suggestions

• Enjoy with a hot mug of chai or coffee

• Serve warm with a scoop of vanilla ice cream

• Pack into lunchboxes or picnic baskets

• Great addition to brunch or potluck spreads

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🧊 Storage and Freezing Instructions

• Room Temp: Store in an airtight container for up to 3 days.

• Fridge: Lasts up to 7 days chilled.

• Freezer: Freeze slices individually for up to 3 months. Thaw at room temp or microwave briefly to enjoy.

❓ FAQs About Zucchini Pumpkin Bars

Can I use fresh pumpkin instead of canned?

Yes! Just roast and mash fresh pumpkin until smooth. Be sure it’s not watery—drain or blot it before using.

Do I need to peel the zucchini?

Nope! The peel is tender and blends right in. It also adds extra fiber.

Can I make these gluten-free?

Yes. Substitute with a 1:1 gluten-free flour blend. Almond flour won’t work the same, but oat flour could be a decent alternative with recipe testing.

Are these bars sweet enough without the glaze?

Yes, they’re subtly sweet on their own. The glaze adds a nice finish, but feel free to skip it if you prefer a less-sweet treat.

Can I make this into a loaf instead?

Absolutely. Bake in a 9×5-inch loaf pan for 45–55 minutes, checking for doneness with a toothpick.

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🌱 Final Thoughts

Zucchini Pumpkin Bars are the kind of bake that bridges summer and fall in the most delicious way. With pantry-friendly ingredients, hidden veggies, and warming spices, they make the perfect snack, dessert, or breakfast-on-the-go.

Whether you’re new to baking with vegetables or already love pumpkin anything, this recipe is a keeper. Moist, spiced, and topped with an optional glaze, these bars are a cozy, crowd-pleasing favorite.