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Zucchini Bars with Cream Cheese Icing

These zucchini bars are a little more dense than cake. They are topped with the creamiest cream cheese icing. There’s a little spice, a lot of zucchini and snack that is basically dessert but we may pass off as breakfast too!
4.91 from 42 votes
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  • 2 cups freshly grated zucchini
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly grated nutmeg
  • 1 cup loosely packed brown sugar
  • 3/4 cup coconut oil melted
  • 3 large eggs lightly beaten
  • 2 teaspoons vanilla extract

cream cheese frosting

  • 2 8-ounce blocks cream cheese
  • 1/2 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350 degrees F. Spray a 10 x 15 inch sheet pan with nonstick spray (I like to use coconut oil!). Take the zucchini and squeeze in a large kitchen towel over the sink to remove a lot of the liquid.  Squeeze out as much as you can!
  • In a bowl, whisk together the flour, baking powder, cinnamon, salt and nutmeg until combined. In a large bowl, whisk together the brown sugar, coconut oil, eggs and vanilla extract. Fold in the dry ingredients. Fold in the grated zucchini until combined and dispersed throughout. Spread the batter in the greased pan. Bake for 30 to 35 minutes, or until the bars are set and not jiggly in the center. Let bars cool completely, then frost.

cream cheese frosting

  • Beat the cream cheese and butter together until creamy. Beat in the sugar until combined. Beat in the vanilla extract. Frost the cooled bars! I like to pop the bars in the fridge because we love them cold.


bars adapted from betty crocker

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