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!
Why this Recipe Works
- These Zucchini Banana Bars are based on my Cinnamon Frosted Zucchini Bars.
- Cinnamon glaze topping adds a layer of perfect sweetness and a pretty finish.
- This recipe is a delicious way to use up overripe bananas and extra zucchini!
With so many zucchini recipes on this site, you’d think I would have had enough. Not true.
I’m always looking for more ideas for ways to bake with zucchini! The shredded vegetable adds so much moisture to breads, cakes, and muffins.
Today’s recipe combines my love for Zucchini Banana Bread with my love for easy-to-share dessert bars!
Shredded Zucchini. It’s up to you whether or not you peel the zucchini first. I’ve made this recipe both ways!
Bananas. The riper (without being rotten) the better! Bananas with a few brown spots are perfect.
Vanilla. Use a pure vanilla extract for best flavor. I love the taste of my homemade vanilla extract here.
Beat butter and sugar together. Mix in egg and vanilla. Add the bananas and mix with the electric mixer until mashed and combined.
Beat in the dry ingredients, then fold in shredded zucchini.
Pour the batter into a greased baking pan. Bake for 25 to 30 minutes, then let cool completely.
Whisk together the ingredients for the cinnamon glaze. Pour over the cooled bars.
Slice into squares and enjoy!
Tips and Tricks
- 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.
Yes, frozen zucchini can be used. Thaw it first and squeeze out any excess water with a paper towel.
If your zucchini looks very watery after shredding, it’s a good idea to squeeze it with a paper towel over the sink to remove some of the extra liquid. Otherwise, I just add it straight to the batter.
No chilling is required in this recipe. Store a pan of bars loosely covered in plastic wrap. It’ll keep well at room temperature for about three days.
That depends on how you mix the batter. I use an electric stand mixer with the paddle attachment. It’s plenty strong enough to mash the banana as it mixes it into the batter.
If you’re mixing the batter by hand, I’d mash the banana in a separate bowl with a fork or potato masher first.
Never waste a ripened banana again. Make a pan of Zucchini Banana Bars to share with your friends–or go ahead and keep them all for yourself!