Zucchini Bars with Cream Cheese Frosting
Every summer, my garden overflows with zucchini and yellow squash, and I’m always on the hunt for new ways to turn my prolific summer squash into something delicious. These Zucchini Bars with Cream Cheese Frosting are my latest obsession—a tender, spiced sheet cake baked in a jelly roll pan, topped with the same dreamy frosting I use for my mom’s famous pumpkin bars. They’re perfect for potlucks, family gatherings, or just sneaking a sweet bite from the fridge. Plus, if you’ve got yellow squash instead of zucchini, I’ve got you covered with tips to make it work just as well. Let’s dive into this crowd-pleasing dessert that’s as versatile as it is tasty!
Why You’ll Love These Zucchini Bars
These bars are like a warm hug from your kitchen. The batter comes together quickly, with just the right amount of cinnamon to give it that cozy, fall-inspired vibe (even if it’s still summer outside!). The zucchini keeps the bars moist and tender, while the cream cheese frosting—straight from my mom’s pumpkin bar recipe—adds a tangy, sweet finish that’s downright irresistible. Whether you’re baking for a crowd or just treating yourself, these bars are easy to whip up and even easier to love.
Zucchini vs. Yellow Squash: What’s the Deal?
If you’re staring at a pile of yellow squash instead of zucchini, don’t worry—you can absolutely use it in this recipe! Both vegetables are summer squashes with similar textures and water content, making them interchangeable here. Zucchini brings a slightly greener, earthier flavor, while yellow squash is a touch milder and sweeter, which can complement the cinnamon in these bars beautifully. Here’s how to make the swap:
- Prep the Same Way: Shred yellow squash using the small holes of a box grater, just like zucchini. No need to peel either—the skin is tender and blends right into the bars.
- Moisture Matters: Both zucchini and yellow squash are watery, but you don’t squeeze out the liquid. That moisture is key to the bars’ soft, tender crumb.
- Flavor Boost: If your yellow squash is particularly large (those garden monsters!), it might be a bit blander. Consider adding an extra 1/4 teaspoon of cinnamon or a pinch of nutmeg to enhance the flavor more.
I’ve made these bars with both, and they’re equally delicious. Yellow squash gives the bars a slightly brighter hue, which can make them even more eye-catching on your dessert table!
A Nod to Mom’s Pumpkin Bars
If this cream cheese frosting tastes familiar, it’s because it’s the same one I use for my mom’s pumpkin bars, one of most popular recipes here and a family favorite that’s been gracing our fall gatherings for years! The tangy cream cheese, hint of vanilla, and touch of salt perfectly balance the spiced bars, whether they’re made with pumpkin or zucchini (or yellow squash!). If you love these zucchini bars, you’ve got to try the pumpkin version for a cozy autumn treat!
Why These Bars Are a Must-Try
These zucchini bars are a fantastic way to use up summer’s bounty, whether you’re working with zucchini or yellow squash. They’re quick to make, feed a crowd, and have that perfect balance of spice, sweetness, and creamy frosting. Plus, they’re a great way to sneak some veggies into dessert (shh, no one will know!). Whether you’re baking for a potluck or just craving something comforting, these bars will hit the spot. So, grab that zucchini or yellow squash, and whip up these bars.
I’d love to hear how they turn out for you—drop a comment below and let me know what you think!
Happy baking!
Zucchini Bars with Cream Cheese Frosting
Print Recipe
Ingredients
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
Frosting
- 5 oz cream cheese, softened 140g
- ⅓ cup salted butter, softened 75g
- 2 cups powdered sugar 240g
- ¾ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Grease a 15×10-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.
Notes
- 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.
As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for your support!
