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Best Cinnamon Sugar Zucchini Bars with Cream Cheese Frosting

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These cinnamon sugar zucchini bars are dense, moist, and topped with a tangy cream cheese frosting. A happy accident turned into a crowd-pleasing dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon (divided: 1 ½ tsp for batter, ½ tsp for topping)
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini, squeezed dry
  • 1 tablespoon granulated sugar (for topping)
  • ½ teaspoon ground cinnamon (for topping)
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. Wash and trim zucchini. Grate using large holes of a box grater or food processor shredding disc. Place shreds in a clean kitchen towel, gather corners, and twist firmly over sink to squeeze out as much liquid as possible. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and 1 ½ teaspoons cinnamon. Set aside.
  4. In a large bowl, whisk eggs until frothy and lighter in color, about 30 seconds. Add granulated sugar and brown sugar, whisk vigorously for 1 minute until smooth and slightly thickened. Add vegetable oil and vanilla extract, whisk until combined.
  5. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few lumps are fine). Fold in squeezed-dry zucchini until evenly distributed.
  6. Scrape batter into prepared pan and spread evenly. In a small bowl, mix remaining 1 tablespoon granulated sugar and ½ teaspoon cinnamon. Sprinkle evenly over batter.
  7. Bake on center rack for 22 to 27 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Edges should be golden and pulling away from parchment. If top browns too quickly, tent loosely with foil for last 5 minutes. Cool completely in pan on a wire rack.
  8. While bars cool, make frosting: In a medium bowl, beat softened cream cheese and butter with a hand mixer until smooth and fluffy, about 2 minutes. Add sifted powdered sugar, vanilla extract, and pinch of salt. Beat on low until incorporated, then on medium-high for 1 minute until light and spreadable. Adjust consistency with milk or powdered sugar if needed.
  9. Spread frosting evenly over completely cooled bars. Cut into squares and serve.

Notes

Don’t skip squeezing the zucchini dry—excess water makes bars gummy. Let bars cool completely before frosting to prevent melting. Use room temperature cream cheese and butter for smooth frosting. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free frosting, use dairy-free cream cheese and vegan butter. Bars taste even better on day two. Store frosted bars in an airtight container in the refrigerator for up to 5 days. Freeze unfrosted bars for up to 3 months.

Nutrition

Keywords: zucchini bars, cinnamon sugar, cream cheese frosting, summer dessert, easy baking

Find it online: https://emmastirs.com/best-cinnamon-sugar-zucchini-bars-with-cream-cheese-frosting/