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Moist cake

Zucchini Bars

Moist Cake with Creamy Cream Cheese Frosting. These bars are fast to make and serve 20! We think it's the perfect way to use up all that zucchini from your fall harvest. Enjoy!
5 from 2 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 20

Equipment

  • Mixer
  • 12"x17" Jelly Roll Baking Sheet

Ingredients
  

Zucchini Bars

  • 2 cups All Purpose Flour
  • 3/4 cup Brown Sugar
  • 3/4 cup White Sugar
  • 3/4 teaspoon Baking Soda
  • 2 teaspoon Baking Powder
  • 2 1/2 teaspoon Cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 2 whole Eggs
  • 1/2 cup Oil
  • 1/2 cup Applesauce
  • 2 cups Zucchini, Shredded

Cream Cheese Frosting

  • 8 ounces Cream Cheese Softened
  • 1 cup Butter Real , Softened
  • 4 cups Powdered Sugar
  • 1 Tablespoon Heavy Whipping Cream

Instructions
 

Zucchini Bars

  • Add flour, both sugars, baking soda, baking powder, cinnamon, salt, nutmeg, ginger, eggs, oil, applesauce, and vanilla.
  • Add zucchini and mix to incorporated
  • Pour batter into a greased 12"x17" jelly-roll baking sheet. Bake at 350° for 25 minutes or until toothpick comes out clean.
  • Allow to completely cool.

Cream Cheese Frosting

  • Whip cream cheese and butter until well incorporated and smooth.
  • Add and mix powdered sugar and cream.
  • When cake is completely cool frost with cream cheese frosting.
  • Enjoy!

Notes

Best served chilled. 
Try this recipe for less frosting.
Frosting
4 ounces cream cheese, softened
1 stick butter (1/2 cup), softened
​2 cups powdered sugar
1/2 Tablespoon Heavy Cream
Keyword Cinnamon, Cream Cheese, Zucchini