Description
Moist, spiced zucchini bars with a fluffy cream cheese frosting, baked using vegetable oil and eggs for a tender texture. Ideal for breakfast, snacks, or desserts, these bars balance zucchini’s water content with a 5:1 ratio of flour to zucchini for perfect moisture.
Ingredients
2 cups all-purpose flour
1 cup neutral oil (canola or sunflower)
1 cup granulated sugar
1/2 cup packed brown sugar
2 cups shredded zucchini (180g, drained)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
8 oz cream cheese frosting (room-temperature)
1 teaspoon vanilla extract
3 large room-temperature eggs
Instructions
Preheat oven to 350°F (175°C). Grease a 10.5 x 15.5-inch jelly roll pan thoroughly and let it cool at room temperature for 12-24 hours.
In a mixer, combine oil, granulated sugar, brown sugar, and vanilla. Add eggs one at a time while mixing on low speed, then increase to high speed for 2 minutes until emulsified.
Sieve flour into the wet ingredients. Add baking powder, cinnamon, and salt. Mix until combined.
Fold in drained shredded zucchini. Spread batter into the prepared pan.
Bake for 20 minutes. Cool completely, then spread with room-temperature cream cheese frosting before slicing into 24 bars.
Notes
Use a 10.5 x 15.5-inch jelly roll pan
Grease the pan in multiple layers for non-stick assurance
Let the pan acclimate to room temperature before baking
Drain zucchini thoroughly with paper towels to avoid excess moisture
Room-temperature cream cheese ensures smooth frosting integration
- Prep Time: 15
- Cook Time: 20
- Category: Bread recipes
- Method: Baking
- Cuisine: American