Zucchini Bars with Cream Cheese Frosting - Rise and Bake with Julie

Prep:20

Cook:25

Total:45

Yield: bars

2 cups unbleached all-purpose flour, spooned and leveled 240g
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp salt
1 ½ cups granulated sugar 300g
¾ cup butter, melted and cooled 165g
3 large eggs
1 tsp vanilla extract
2 cups shredded zucchini or yellow squash, lightly packed from 2 medium squashes 240g

Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, melted and cooled butter, eggs, and vanilla extract until smooth and well combined. Stir the shredded zucchini or yellow squash (240 grams) into the wet mixture until evenly distributed.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain.
Bake Bars: Spread the batter evenly into the prepared jelly roll pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan on a wire rack.
Make Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and salted butter with an electric mixer until creamy, about 1–2 minutes. Gradually add the sifted powdered sugar , mixing on low until incorporated, then beat on medium until fluffy, about 1 minute. Add the vanilla extract and a pinch of salt, beating until smooth.
Frost and Serve. Spread the frosting evenly over the cooled bars, creating swirls if desired. Cut into 24 bars. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for 15 minutes before serving for the best texture.

Yellow Squash Swap: You can substitute yellow squash for zucchini in equal amounts (2 cups or 240 grams). Shred using the large holes of a box grater and don’t squeeze out the moisture. Yellow squash has a milder, sweeter flavor; consider adding an extra 1/4 teaspoon cinnamon or a pinch of nutmeg for larger squash to boost flavor.
Frosting Connection: This cream cheese frosting is the same as the one used in my mom’s pumpkin bars, a family favorite. Check out the pumpkin bars recipe for another delicious way to enjoy it!
Tips:
- Don’t squeeze the moisture from the zucchini or yellow squash—it keeps the bars tender.
- For a thicker frosting layer, double the frosting ingredients.
- Freeze extra shredded squash in 2-cup portions for future baking; thaw completely before use.

Serving: 1bar

Servings: bars