★★★★★

Cinnamon Frosted Zucchini Bars

Change up your usual zucchini bread treats with these amazingly good Cinnamon Frosted Zucchini bars! Covered in a thin glaze of cinnamon icing, these bars are extra delicious paired with a hot cup of coffee.

Two slices zucchini bars on a white plate topped with cinnamon frosting.

My garden is amazing this year. Some years are always better than others. This is a good year. Especially for my zucchini.

Lucky me because I adore cooking and baking with Zucchini. As a dinnertime side dish in Roasted Broccoli and Zucchini or baked into a breakfast treat like these Blueberry Zucchini Muffins, zucchini makes its way into a lot of our meals this time of year.

This year, though, I have SO. MUCH. ZUCCHINI.

Zucchini Recipes

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Every time I check my garden it seems like three or four more zucchini have sprouted over night.

I’m baking Cinnamon Swirl Zucchini Bread and Chocolate Zucchini Muffins and dozens of other variations on zucchini baked goods, but I know I’m going to have to start getting creative with some new uses.

For now, though, I’m content with these tried and true stand-by recipes. I’ve been making this cinnamon frosted Zucchini Bars recipe for years, and love it just as much today as I did the first time I made it.

Zucchini Bars with Cinnamon Frosting

Like you may have gathered by now, I’m a big fan of the moisture and flavor zucchini adds to baked goods.

These bars are more moist and sweet than a typical zucchini loaf and remind me a bit of a soft baked cake bar in texture.

The bars themselves are delicious enough to enjoy without the frosting. That said, please, please, please make the cinnamon frosting! 

It’s just too good to miss out on! With real cinnamon, butter and powdered sugar, it adds a thin layer of glazed sweetness (and the tiniest hint of spice)!

With two cups of zucchini in  the batter, you can totally justify these as a “healthy” breakfast option, too.

Slices of cinnamon frosted zucchini bars on a black serving plate.

What You’ll Need

I’ve been swimming in zucchini lately so I always have plenty of it on hand for turning into bars. But, if you don’t grow your own, these bars are totally worth running out to the farmer’s market or supermarket.

Here’s everything you need for the Zucchini Bar recipe: 

{Ingredients at a glance; scroll down for amounts and full recipe instructions]

  • Zucchini, grated
  • Flour
  • Butter
  • Eggs
  • Brown Sugar
  • White Sugar
  • Vanilla
  • Baking Powder
  • Cinnamon
  • Salt

How to Make Zucchini Bars

STEP 1. Cream together butter and sugars. Add eggs and vanilla. Mix in flour,  cinnamon and baking powder. Fold in the grated zucchini and mix until well blended.

STEP 2. Pour into greased jelly roll pan and bake in a 350 degree oven for 25-30 minutes.

Cinnamon Frosting Recipe

While the bars are baking, prepare the cinnamon frosting. You’ll need:

  • Melted Butter
  • Powdered Sugar
  • Vanilla
  • Cinnamon
  • Milk 

To make the frosting:

Mix powdered sugar, cinnamon, melted butter vanilla and milk until creamy. Add more milk, a tablespoon at a time,  if necessary if the frosting seems too thick. You want it to be pourable but not watery!

Spread onto the cooled bars, slice and serve!

Jelly roll pan with zucchini bars topped with cinnamon glaze. Spatula lifting bar out of pan.

How do you grate zucchini?

There are a few ways to grate zucchini to use in bars, cakes and muffins.

Cut off the ends, slice the zucchini in half lengthwise and remove as many of the seeds as possible. Then use a large box grater to grate the insides into shreds.

You can also use a food processor! Pulse a few times to achieve the grated texture, being careful not to puree the zucchini.

Can you freeze zucchini bars?

Yes!

Store in a freezer safe container with a sheet of wax paper between each layer of bars. You can also freeze them in individual portions double wrapped in tin foil and saran wrap.

Thaw at room temperature before enjoying.

In fact, most of my Zucchini recipes freeze wonderfully! So go ahead and spend your summer making these bars to your hearts content.

While you’re at it, you might as well make  Lemon Zucchini Cake, Zucchini Brownies and classic Zucchini Banana Bread too. You can stock your freezer full and have great tasting zucchini baked goods all year long!

Cinnamon frosted zucchini bars arranged on a black serving tray.

More Easy Desserts

Yield: 30 bars

Cinnamon Frosted Zucchini Bars

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Change up your usual zucchini bread treats with these amazingly good Cinnamon Frosted Zucchini bars! Covered in a thin glaze of cinnamon icing, these bars are extra delicious paired with a hot cup of coffee.

Ingredients

For the Bars:

  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 3/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 2 cups grated zucchini

For the Frosting:

  • 2 cups powdered sugar
  • 1 tsp cinnamon
  • 2 Tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 Tbsp milk

Instructions

  1. In a large mixing bowl, cream butter and both sugars together. Add eggs and vanilla, mixing until blended.
  2. Mix in flour, cinnamon and baking powder JUST until combined. Fold in zucchini.
  3. Pour into a greased jelly roll pan (15x10x1-inch) and bake in a 350 degree oven for 25-30 minutes.
  4. While baking, prepare frosting. Mix powdered sugar, cinnamon, melted butter vanilla and milk until creamy. Add milk if necessary to get desired consistency.
  5. Cool zucchini bars and frost. Cut into squares, serve, and eat!

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Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 136Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 40mgCarbohydrates: 20gFiber: 0gSugar: 14gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipe originally published July 5, 2011. Photos updated May 22, 2019.

Hurry! Make a pan of Cinnamon Frosted Zucchini Bars to treat your family before all that garden zucchini is gone. Whether you serve them for breakfast or dessert, everyone will rave about them! 

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on May 1, 2020

Comments & Reviews

  1. I made these last week and they are great! Even my kids can’t get enough. How long do they stay good in the fridge? Shall I assume just a week? I made the frosting and stored in a mason jar, I’m assuming that would stay good for a week as well?

    1. These bars don’t usually last more than a couple days in my house, so I’m not sure! I would say no more than 5-7 days!

  2. I have been making Zucchini Bars for years… These are similiar to mine.. I can never make enough. Everyone wants them….

  3. Wanted to let you know I made these last week and linked back to you in my post! They were fantastic! Thanks so much for the recipe! http://aturtleslifeforme.blogspot.com/2011/07/and-when-she-saw-size-of-it-little-lady.html

  4. Hi, I just wanted to thank you for visiting Cast Party Wednesday and I hope you join me again tomorrow and share more of your great recipes!
    Thanks,
    I hope to see you tomorrow!

  5. I love zucchini desserts and can’t wait to give this a try…especially since I discovered that my daughter accidentally grabbed us a bag of zucchinis instead of cucumbers at the grocery store the other day!

  6. Looks delicous! Found you via Sweet as Sugar Cookie’s link up. Can’t wait to make these as my hubby has been bugging me for Zucchini Bars!

  7. I love to bake in my jelly roll pan. Somehow I justify that the thinner the cake square, the more I can eat. These look delicious. Zucchini is so good with cinnamon. Thanks for sharing on A Well-Seasoned Life’s Sweet Indulgences Sunday.

  8. I wish I had seen these before. I just went through the last of my zucchinni to make a Zucchini Frittata – I am thinking these would have been better to sooth my never ending sweet tooth. Thanks for linking to Fat Camp Friday, enjoy your weekend and see you next time! http://bit.ly/mTxy7l

  9. I’ll be making these tomorrow morning! I just got 3 HUGE zucchinis from a friend’s garden and saw mine are finally coming in too! These look delicious! Thank you!

  10. I am so making this, too bad my garden zukes have already given up for the summer, but I will surely make this next year. Thanks for sharing.

  11. I’m on zucchini overload, so I’ll have to give these a try! I’d love to have one right now…

    I’m posting zucchini recipes all week!

  12. Hello Aimee! I found you through Basilmomma’s Blog Hop. Your Cinnamon Frosted Zucchini Bars look delish!
    Have a great day! Sherri

    http://www.FoodBasics101.com
    Facebook- http://tinyurl.com/FoodBasics101

  13. Thanks for linking up to Tuesday Confessional this week! You were featured, so grab a button and get your brag on! http://www.craftyconfessions.com/2011/07/as-i-write-this-i-am-having-major-sugar.html
    I can’t wait to see what you wow us with next week.
    ~Macy

  14. Your zucchini bars looks delicious! I have only one zucchini plant but I’ve already picked one and there are several more that are almost ready. I will have to try this!

    Thanks so much for linking up to Tasty Tuesdays!
    Alissa

  15. Oh yum! These look delicious! I love zucchini and zucchini bread, but have never had it with cinnamon. This sounds so good!

  16. Yum! I really wish I would have made some room in my garden for some zucchini…your recipe looks delicious!

  17. Yum!! I love zucchini and my favotie way to eat it is in dessert form!!! Shouldn’t surprise you!! 🙂 Thanks for linking up to 2 Maids a Baking!!

  18. I can’t wait until my Mom’s garden has some zucchini!! I have so many yummy recipes planned for it this year! These bars look delicious.

  19. I am so making these! I would love it if you would link up to my Tuesday Confessional link party going on now: http://www.craftyconfessions.com/2011/07/tuesday-confessional-link-up-2.html. I hope to see you soon!
    ~Macy from Confessions of a SAHM

  20. I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com

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