Cinnamon Frosted Zucchini Bars

Cinnamon frosted zucchini bars, easy and delicious!
My garden is amazing this year. Some years are always better than others. This is a good year. Especially for my zucchini. I am going to have to get creative to find some good uses, but this recipe is an old standby. It came from a friend at our previous church, and with just slight alterations, it is perfect!
Cinnamon frosted zucchini bars, easy and delicious!
Plus, it has two cups of zucchini so it’s healthy. I like to bake this on my jelly roll pan (large cookie sheet with sides). That way it’s nice and thin. Spread on a real thin layer of cinnamon frosting and it’s perfect for breakfast with a cup of coffee, or as dessert.

Cinnamon Frosted Zucchini Bars


For the Bars:

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 2 cup zucchini, grated

For the Frosting:

  • 2 cup powdered sugar
  • 1 tsp cinnamon
  • 2 Tbsp melted butter
  • 1 tsp vanilla
  • 2 Tbsp milk


  1. Cream 3/4 cup butter, 1/2 cup sugar and 1/2 cup brown sugar. Add eggs and 1 tsp vanilla. Mix in flour, 1 tsp cinnamon and baking powder. Blend in zucchini.
  2. Pour into greased jelly roll pan and bake in a 350 degree oven for 25-30 minutes.
  3. While baking, prepare frosting. Mix powdered sugar, cinnamon, melted butter vanilla and milk until creamy. Add milk if necessary to get desired consistency. Cool zucchini bars and frost. Cut into squares, serve, and eat!

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37 comments on “Cinnamon Frosted Zucchini Bars”

  1. 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!

  2. 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!
    I hope to see you tomorrow!

  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!

  4. Sharon Miller

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

  5. Heidi

    I just made these and they are sooo good!!

  6. Brenda

    Is that All purpose or self rising flour?

  7. Diana Fischer

    I noticed that you didn’t mention any salt. Did I miss it? Does it need any?

  8. Would I just increase the bake time to do this in a 9×13 pan?

  9. gina

    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?

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