Grab some fresh zucchini from your garden, the farm stand or your grocery store. These Zucchini Banana Bars with a creamy cinnamon glaze are begging to be made!
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Brownies and Bars
Cuisine: American
Keyword: banana cake bars with zucchini, zucchini cake bars
In a large mixing bowl, beat butter with sugar, egg and vanilla. Add in bananas, and mix until mashed (I use the beater blade on my electric mixer). Add flour, baking powder, soda, salt, cinnamon, and nutmeg. Beat until combined (about 1-2 minutes). Fold in zucchini.
Pour batter into a 13x9 baking pan that has been sprayed with non-stick baking spray.
Bake in a 350 degree oven for 25-30 minutes (until edges brown and pull from sides).
Cool completely before adding glaze.
For the glaze, whisk together the sugar, cinnamon and milk until smooth. Pour over cooled cake. Store loosely covered for up to 3 days at room temperature.
Notes
How to shred zucchini. Place the bottom of a box grater into a large bowl. Press the zucchini into the grater and pull downward creating long shreds.
Food processor option. A food processor with a grating attachment can also be used to shred zucchini. Just be careful not to over process or you'll end up with zucchini puree!
Storing zucchini. Use shredded zucchini right away or transfer to a freezer bag to store in the freezer for later use.