Zucchini bars are a simple and satisfying dessert to make with that extra garden zucchini. Tender, cakey zucchini bars are filled with walnuts and topped with a thin layer of vanilla icing.
Heather's recipe summary
Flavor/texture: Tender, cakey bars filled with crunchy walnuts (similar to a classic zucchini bread) topped with a thin layer of vanilla icing.
Pan size: 9x9 square
Yield: 16 squares
Similar to: Cinnamon Swirl Zucchini Bread
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Ingredients and substitutions
- Zucchini - You'll need about one medium zucchini, or 1 and ½ cups of finely shredded zucchini for this recipe. Don't squeeze the liquid out, we're using it to add moisture to the bars.
- Walnuts - Can be omitted if desired or substituted with chopped pecans.
- Icing - The icing is made with confectioner's sugar, milk, and vanilla. It adds a thin layer of sweetness on top. If you'd like a less sweet bar, like a classic zucchini bread, feel free to omit the icing.
How to make zucchini bars
- Combine wet ingredients in a large bowl.
- Add dry ingredients and stir to incorporate.
- Pour batter into a parchment lined 9x9 square pan.
- Bake until the center pops back when pressed on top, or the bars reach 210F.
Heather's Top Tip
Use an instant-read thermometer to test the doneness of your cakes and cupcakes. Cake is done when it reaches 210F in the center. This ensures your cake is perfectly baked, not undercooked or dry.
Tips and tricks
Shredding zucchini - The small side of a box grater works best for grating zucchini into desserts. A larger grate may add noticeable texture to your finished bake goods. Here's the box grater I use: OXO Good Grips Box Grater
Gently mix batter - Use a gentle stirring motion with a spoon (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated.
Mix icing while bars cool - Wait to mix your icing until the bars are cooling. Otherwise, the icing can harden in the bowl while it sits. If this happens, add a splash of milk and stir until smooth.
Frequently asked questions
No, there's no need to peel your zucchini. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off. The zucchini melts right into the batter as it bakes, leaving only green flecks throughout the bars.
No, do not squeeze the liquid from your zucchini. For this particular recipe we're utilizing the liquid in the zucchini to thin the batter slightly and add moisture to the bars.
Yes, this recipe could be doubled and baked in a 9x13 pan (doubling will produce a slightly thicker bar). I have not tested baking times for this size, but expect the time to increase by at least 5 minutes. Use visual cues and temperature to determine whether your bars are done rather than relying on time alone.
📖 Recipe
Zucchini Bars
Ingredients
Bars
- 1.5 cups (220 g) finely grated zucchini, do not drain liquid out
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (180 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup chopped walnuts
Icing
- 1 cup (113 g) confectioner's sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
Instructions
Bars
- Preheat oven to 350℉. Line a 9x9 square pan with parchment paper or lightly grease and set aside.
- To a large bowl, add grated zucchini (do not squeeze the liquid out), granulated sugar, oil, eggs, and vanilla extract. Stir until combined and set aside.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
- Make a well in the middle and add wet ingredients. Stir until just combined.
- Add walnuts and stir to combine.
- Pour batter into prepared pan. Bake, uncovered, for about 22-26 minutes, or until bars reach 200F in the center and they pop back when gently pressed in the center.
- Allow to cool to room temperature.
Icing
- In a small bowl, add confectioner's sugar, milk, and vanilla extract. Stir until smooth.
- Pour over cooled bars and allow to set before slicing and serving.
Recommended Equipment
Notes
- Storage: Bars will keep for 3-4 days at room temperature or up to 3 months in the freezer.
- Walnuts: Can be omitted or substituted with chopped pecans.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!