These Zucchini Bars are moist, warmly spiced, and topped with a luscious cream cheese frosting.

Think carrot cake meets spiced oat bars—with a veggie twist that keeps them tender for days.

They’re perfect for potlucks, brunch trays, or simply pairing with your morning coffee.

Why You’ll Love Them

• Moist & tender thanks to shredded zucchini
• Warm & cozy with cinnamon and oats
• Easy to make in one bowl + one pan
• Frosted to perfection with tangy cream cheese topping
• Great for sharing (or sneaking for breakfast—no judgment!)

Ingredients (Makes 16 bars)

For the bars:

• 1 cup vegetable oil (or applesauce for lighter texture)
• 2 cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1 tsp salt
• 2 tsp baking soda
• ¼ tsp baking powder
• 2 cups shredded zucchini (squeezed dry)
• 1 small carrot, shredded
• ¾ cup rolled oats
• 1 cup chopped walnuts (optional)

For the cream cheese frosting:

• ½ cup salted butter, softened
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 2 cups powdered sugar, sifted

Step-by-Step Instructions

1. Preheat & prep: Heat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
2. Mix wet ingredients: In a large bowl, whisk together oil, sugar, eggs, and vanilla until smooth.
3. Mix dry ingredients: In a separate bowl, combine flour, cinnamon, salt, baking soda, and baking powder.
4. Combine: Stir dry ingredients into wet until just blended. Do not overmix.
5. Fold in add-ins: Gently fold in zucchini, carrot, oats, and walnuts. Spread evenly in prepared pan.
6. Bake: Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
7. Make the frosting: Beat butter and cream cheese until creamy. Add vanilla, then powdered sugar, and beat until fluffy.
8. Frost & serve: Spread frosting over cooled bars. Slice into 16 squares and enjoy!

Tips for Success

• Squeeze zucchini well: Wrap shredded zucchini in a towel and press until little liquid remains.
• Check oven temp: Rotate pan halfway through baking for even results.
• Cool fully before frosting: Warm bars = runny frosting.
• Storage: Refrigerate frosted bars up to 5 days, or freeze unfrosted bars up to 3 months.

Variations

• Nut-free: Skip walnuts or swap for sunflower/pumpkin seeds.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Spice it up: Add a pinch of nutmeg, ginger, or cardamom.
• Chocolate twist: Stir in chocolate chips or drizzle bars with melted chocolate.

Nutrition (per bar, approx.)

Calories: 370 | Fat: 20g | Carbs: 44g | Fiber: 2g | Protein: 5g | Sugar: 30g

Final Thoughts

These Zucchini Bars prove that humble ingredients can turn into something extraordinary. Moist, flavorful, and endlessly adaptable, they’re a crowd-pleasing treat you’ll come back to again and again. Whether you’re baking for a potluck, sneaking veggies into dessert, or just craving a spiced-sugar hug, these bars deliver every time.

The Best Zucchini Bars (with Cream Cheese Frosting)

These Zucchini Bars are moist, warmly spiced, and topped with a luscious cream cheese frosting. Think carrot cake meets spiced oat bars—with a veggie twist that keeps them tender for days. They’re perfect for potlucks, brunch trays, or simply pairing with your morning coffee.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Ingredients Method Notes

Ingredients

  

• For the bars:
• 1 cup vegetable oil or applesauce for lighter texture
• 2 cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1 tsp salt
• 2 tsp baking soda
• ¼ tsp baking powder
• 2 cups shredded zucchini squeezed dry
• 1 small carrot shredded
• ¾ cup rolled oats
• 1 cup chopped walnuts optional
• For the cream cheese frosting:
• ½ cup salted butter softened
• 8 oz cream cheese softened
• 1 tsp vanilla extract
• 2 cups powdered sugar sifted

Method

 

1. Preheat & prep: Heat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
2. Mix wet ingredients: In a large bowl, whisk together oil, sugar, eggs, and vanilla until smooth.
3. Mix dry ingredients: In a separate bowl, combine flour, cinnamon, salt, baking soda, and baking powder.
4. Combine: Stir dry ingredients into wet until just blended. Do not overmix.
5. Fold in add-ins: Gently fold in zucchini, carrot, oats, and walnuts. Spread evenly in prepared pan.
6. Bake: Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
7. Make the frosting: Beat butter and cream cheese until creamy. Add vanilla, then powdered sugar, and beat until fluffy.
8. Frost & serve: Spread frosting over cooled bars. Slice into 16 squares and enjoy!
9. Tips for Success
10. Squeeze zucchini well: Wrap shredded zucchini in a towel and press until little liquid remains.
11. Check oven temp: Rotate pan halfway through baking for even results.
12. Cool fully before frosting: Warm bars = runny frosting.

Notes

Storage: Refrigerate frosted bars up to 5 days, or freeze unfrosted bars up to 3 months.

Variations

Nut-free: Skip walnuts or swap for sunflower/pumpkin seeds.

Gluten-free: Use a 1:1 gluten-free flour blend.

Spice it up: Add a pinch of nutmeg, ginger, or cardamom.

Chocolate twist: Stir in chocolate chips or drizzle bars with melted chocolate.

Nutrition (per bar, approx.)

Calories: 370 | Fat: 20g | Carbs: 44g | Fiber: 2g | Protein: 5g | Sugar: 30g