Easy and delicious, these chewy Cinnamon Frosted Zucchini Cake Bars are the perfect sweet dessert any time of year! Serve chilled for extra flavor!
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Zucchini Cake Bars
Cake bars are even easier to make than most cake recipes and the bar form makes them extra convenient for transport.
You fold shredded zucchini into a thick batter of brown sugar, melted butter, eggs and flour. Don’t forget a few drops of vanilla extract!
Then, you just bake, cool, frost and slice! These are oh-so-chewy–almost like a good fudgy brownie. They’re a hit as a dessert, but you all know I’m a big proponent of cake bars for breakfast, too.
A zucchini bar with a strong cup of dalgona coffee in the morning? Swoon worthy.
To make the lightest, fluffiest cinnamon frosting, beat your softened butter for about 3 minutes, using the whisk attachment on an electric mixer. It will turn pale in color.
THEN add in your sugar, cinnamon, and milk and beat until fluffy again! Beating the butter on its own first makes this cinnamon buttercream super light and fluffy.
I like to use my stand mixer fitted with the whisk attachment. Electric beaters work well, too.
This frosting is just so good, you guys. Words hardly do it justice!
Tips and Tricks
- Be sure to line your pan with parchment paper. These chewy bars can be sticky, and there’s nothing worse than not being able to get them out of the pan. Plus it makes them easy to cut and frost too!
- Make sure your zucchini is shredded and not pureed! A box grater works beautifully for shredding zucchini. A food processor with a grating attachment is a nifty method, too. Be sure not to over process or it could get mushy.
- If using freshly shredded zucchini, proceed as normal. If using FROZEN, thawed zucchini, you’ll want to squeeze out all that excess moisture. Put your zucchini in a piece of cheesecloth, or a very thin towel. Wring the cloth at the top and keep wringing it until all the liquid seeps out (oh, and be sure to do this over the sink, haha)!
- Allow your bars to cool completely before adding the frosting.
How to Store Zucchini Cake Bars
I love eating these cold. The cool temperature seems to make the cinnamon flavor in the frosting even more noticeable. Fridge storage also ensures my frosting won’t get too soft and runny, even on the warmest summer days.
You can keep them in the pan covered with foil or plastic wrap, or transfer the bars to a tupperware container.
Zucchini cake bars freeze well too!
Store in a freezer safe container with a sheet of wax paper between each layer of bars. Thaw at room temperature before enjoying.
More Easy Bar Recipes
Zucchini Cake Bars
For the cake bars:
- 1 cup light brown sugar packed
- ½ cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- ½ teaspoon cinnamon
- 1 cup shredded zucchini
For the frosting:
- ½ cup unsalted butter softened
- 2 ½ cups powdered sugar
- 1 teaspoon cinnamon
- 3 Tablespoons milk
- Preheat oven to 350°F. Line a 9-inch baking dish with parchment paper, set aside.
- In a mixing bowl, combine the brown sugar with melted butter. Add in egg and vanilla. Add flour, salt, cinnamon just until combined. Fold in the zucchini.
- Pour batter into prepared dish. Bake for 26-30 minutes, remove from oven and cool completely before frosting.
- For the frosting, beat butter with powdered sugar, cinnamon, and milk. Scraping down the sides of the bowl, beat until fluffy, about 3-5 minutes. Spread over cooled cake bars. Refrigerate and enjoy!
This recipe is one more reason to keep that garden going for as long as you can. You’ll love these easy, delicious Zucchini Cake Bars so much, you may find yourself buying zucchini all winter long. Enjoy!