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Zucchini Bars with Cream Cheese Frosting is a great use for all of your extra zucchini harvest. You will never know it is made with zucchini.

What to do…What to do…What to do with all that extra zucchini? Well, this recipe will make you want to grow more just so you can make these Zucchini Bars with Cream Cheese Frosting. Very easy and the kids will never know the recipe includes zucchini.

Most people have heard of using zucchini to make bread. In fact, you can use zucchini to make many sweet treats just like you can with carrots. When using zucchini remember to drain it and squeeze out as much liquid as possible.

These bars taste like a spice cake with the addition of pumpkin pie spice and the use of pecans and dates.

You can substitute walnuts for the pecans and raisins or craisins for the dates. I personally like the use of dates in this recipe. The Zucchini bars would also be good made with black walnuts. Black walnuts have a very strong unique taste that you either love or hate. I have a few recipes using black walnuts that I need to share.

These bars would be perfect to take to a fall tailgate party or the teachers at school. The cream cheese frosting knocks them out of the park. They are also great for breakfast.

What is your favorite use for Zucchini?

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Print Zucchini Bars with Cream Cheese Frosting Prep Time 10 mins Cook Time 35 mins Total Time 45 mins Zucchini Bars with Cream Cheese Frosting is a great use for all of your extra zucchini harvest. You will never know it is made with zucchini. Course: Breakfast Bread, Dessert Cuisine: American Keyword: back to school, cream cheese, cream cheese frosting, dessert bars, Desserts, recipe for zucchini, What to make with my extra zucchini, zucchini, zucchini bars Servings : 1 bar Calories : 198 kcal Author : Quinn Caudill Ingredients Cake 1 cup unsweetened applesauce

1/4 cup oil

2 cups sugar

3 eggs

2 cups King Arthur all purpose flour

1 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp. salt

1 1/4 tsp. pumpkin pie spice

2 cups shredded zucchini, drained, (about 1 medium)

3/4 cup shredded sweetened coconut

1 1/2 cup chopped pecans, optional

1/4 cup chopped dates, optional

1 tsp. Rodelle Vanilla Extract

1 cup crushed pineapple with juice (use can with juice, not syrup) Cream Cheese Frosting: 4 oz. butter, softened

4 oz. cream cheese, softened

1 tsp. Rodelle Vanilla Extract

2 cups powdered sugar Instructions Cake Pre-heat oven to 350 degrees. In a large mixing bowl combine on low-speed applesauce, oil, sugar, and eggs In another bowl sift together flour, baking soda, baking powder, salt and pumpkin pie spice. Slowly add to mixing bowl with mixer on low speed. Stir in zucchini, coconut, pecans, dates, vanilla, and pineapple until batter is formed. Do not over-mix. Pour batter into a lightly greased or parchment lined 10x15-inch sheet pan. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely! Frosting Beat the butter and cream cheese until nice and fluffy. Beat in vanilla. Slowly add powdered sugar. Beat until smooth and no visible chunks of cream cheese remain. Spread on top of the cooled cake bars and serve or refrigerate for a few hours to allow frosting and bars to set up. Store bars in an airtight container, in the refrigerator.

Recipe Notes First published by Quinn Caudill for DadWhats4Dinner.com ©2015 -- Revised ©2018

Makes 24 bars

Whats your favorite Zucchini recipe?

Check out my other bar recipes:

Cream Cheese Frosted Carrot Cake Bars

Caramel Apple Bars