Zucchini Banana Bars

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Grab some fresh zucchini from your garden, the farmstand or your grocery store! These Zucchini Banana Bars are begging to be made. And don’t forget to top them with the creamy cinnamon glaze!

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It’s true, I love baked goods with zucchini. Just two days ago I shared this Chocolate Zucchini Bundt Cake. And I couldn’t wait to share these Banana bars too! So here they are, just for you! Last week as I headed home with my oldest daughter from her swim practice we stopped at a big farmer’s market in the area. There is something so “local” about being at a farmer’s market. I seriously had to stop myself from buying more fruits and veggies than I needed. And my family eats a lot, but I just go crazy seeing all the fresh local food. We also splurged and enjoyed some fresh, homemade empanadas. O. M. G. These were amazing, and now we can’t wait until next Saturday to buy more! Worth the extra drive for those $2 fried empanadas. Seriously. Not sure what that story had to do with these bars today, especially since I didn’t even buy any zucchini while I was there!?! These Zucchini Banana Bars were made with the rest of the giant zucchini my friend Kim gave me. It had to be done. I was planning on making these Cinnamon frosted zucchini bars, but when I saw the overripe bananas on my counter I knew I had to alter the recipe. In addition to the banana, I also baked these in a 13×9 instead of a jelly roll pan. Made them a little “cake” like, with their thicker texture. I shared these with some neighbors and couldn’t decide if I wanted a slice of the Chocolate Zucchini Cake or  these….so I had both. Good call, right?

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Yield: 12-16 bars

Zucchini Banana Bars

Print

Prep Time 15 minutes

Ingredients

For the Bars:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 large bananas
• 2 cup shredded zucchini
• 2 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg

For the glaze:

• 1 1/2 cup powdered sugar
• 1/2 tsp cinnamon
• 2 Tbsp milk

Instructions

1. 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.
2. Pour batter into a 13x9 baking pan that has been sprayed with non-stick baking spray.
3. Bake in a 350 degree oven for 25-30 minutes (until edges brown and pull from sides).
4. Cool completely before adding glaze.
5. 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.

 I love desserts made in a bar form. No repeated batches, just one delicious cookie/brownie bar to enjoy quickly!

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