Change up your usual zucchini bread treats with these amazingly good Cinnamon Frosted Zucchini bars! Covered in a thin glaze of cinnamon icing, these zucchini bars are easy to make and freeze wonderfully.
Love zucchini? Our Zucchini Orange Muffins are delightful. Perfect for breakfast or dessert! Or make some zoodles for dinner tonight!
Why this Recipe Works
Like you may have gathered by now, I’m a big fan of the moisture and flavor zucchini adds to baked goods.
These bars are more moist and sweet than a typical zucchini bread and remind me a bit of a soft baked cake bar in texture.
- The bars themselves are delicious enough to enjoy without the frosting.
- That said, please, please, please make the cinnamon frosting! It’s just too good to miss out on! With real cinnamon, butter and powdered sugar, it adds a thin layer of glazed sweetness (and the tiniest hint of spice)!
- With two cups of zucchini in the batter, you can totally justify these as a “healthy” breakfast option, too.
- These bars also taste wonderful with cream cheese frosting, in case you’re wondering!
While you’re at it, you might as well make Lemon Zucchini Cake, Zucchini Brownies and classic Zucchini Banana Bread too. You can stock your freezer full and have great tasting zucchini baked goods all year long!
Ingredient Notes
I’ve been swimming in zucchini lately so I always have plenty of it on hand for turning into bars. But, if you don’t grow your own, these bars are totally worth running out to the farmer’s market or supermarket.
- Zucchini, grated– if using zucchini that you already froze, be sure to squeeze out the excess moisture, THEN measure it.
- Butter– I always use unsalted butter in my baking, unless otherwise noted. If using salted butter, omit the kosher salt in this recipe.
- Sugars- a combination of granulated sugar and light brown sugar keeps these bars sweet AND moist!
- Vanilla Extract- gives these bars a boost of flavor, like cookies! Be sure to choose a pure vanilla extract (not imitation) or make your own homemade vanilla extract to save money and give as gifts!
Easy Instructions
STEP 1. Cream together butter and sugars. Add eggs and vanilla. Mix in flour, cinnamon and baking powder. Fold in the shredded zucchini and mix until well blended.
STEP 2. Pour into greased jelly roll pan and bake in a 350 degree oven for 25-30 minutes.
STEP 3. Add frosting.
Cinnamon Frosting Recipe
While the bars are baking, prepare the cinnamon frosting. You’ll need:
- Melted Butter
- Powdered Sugar
- Vanilla
- Cinnamon
- Milk
To make the frosting:
Mix powdered sugar, cinnamon, melted butter, vanilla and milk until creamy. Add more milk, a tablespoon at a time, if necessary if the frosting seems too thick. You want it to be pourable but not watery!
Spread onto the cooled bars, slice and serve!
Want a little tang? Use our sour cream frosting and add a little cinnamon. Creamy and smooth!
For a crunchy finish, top these bars with some toasted pecans or walnuts!
Recipe FAQs
To grate zucchini, cut off the ends, slice the zucchini in half lengthwise and remove as many of the seeds as possible. Then use a large box grater to grate the insides into shreds. You can also use a food processor with grater attachment!
To freeze zucchini bars, store in a freezer safe container with a sheet of parchment paper between each layer of bars. You can also freeze them in individual portions double wrapped in foil and saran wrap.
Adding chopped walnuts or pecans would be delicious in our zucchini bar recipe! I would start with 1/2 cup-1 cup of chopped nuts.
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Cinnamon Frosted Zucchini Bars
Ingredients
For the Bars:
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 cups grated zucchini
For the Frosting:
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 2 Tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
- 2 Tablespoons milk
Instructions
- In a large mixing bowl, cream butter and both sugars together. Add eggs and vanilla, mixing until blended.
- Mix in flour, cinnamon and baking powder JUST until combined. Fold in zucchini.
- Pour into a greased jelly roll pan (15x10x1-inch) and bake in a 350 degree oven for 25-30 minutes.
- While baking, prepare frosting. Mix powdered sugar, cinnamon, melted butter vanilla and milk until creamy. Add milk if necessary to get desired consistency.
- Cool zucchini bars and frost. Cut into squares, serve, and eat!
Notes
- Grated Zucchini: Use our guide on how to shred zucchini.
- STORAGE: To freeze zucchini bars, store in a freezer safe container with a sheet of parchment paper between each layer of bars. You can also freeze them in individual portions double wrapped in foil and saran wrap.
- Nuts. Adding chopped walnuts or pecans would be delicious in our zucchini bar recipe! I would start with 1/2 cup-1 cup of chopped nuts.
Nutrition
Hurry! Make a pan of Cinnamon Frosted Zucchini Bars to treat your family before all that garden zucchini is gone. Whether you serve them for breakfast or dessert, everyone will rave about them!
I made them and gone in no time. No idea what they tasted like as I do not do desserts just like baking for others. Gave 1/2 to neighbour lady and she said once she had one could not share with family, ate them all herself. My husband enjoyed them as did our God daughter & her daughter . Made 2 batches so far and #3 this week. Can they be made with something other then cinnamon? or maybe leave the cinnamon out of the frosting. Our son does not like cinnamon and its a dessert for dinner at his place. This is a very easy recipe to make and goes quick. Reading other reviews, think I will try on a cookie sheet for more, just double or triple the recipe.
You can keep the cinnamon out of frosting and use vanilla bean, or just vanilla extract. Enjoy!
I sure love the cinnamon frosting on these bars!! They are so moist & the combination is delicious!
This cake looks fantastic and I’m making this tonight with my daughter for my birthday, so excited! We are going to love this recipe and we love baking with zucchini! Such a great recipe and we are so excited!
Thanks a lot for this amazing recipe! Fam really loves it, it tasted so delicious and perfect! Well done!
Thanks a lot for this amazing recipe! Fam really loves it, it tasted so delicious and perfect! Well done!
I made these last week and they are great! Even my kids can’t get enough. How long do they stay good in the fridge? Shall I assume just a week? I made the frosting and stored in a mason jar, I’m assuming that would stay good for a week as well?
These bars don’t usually last more than a couple days in my house, so I’m not sure! I would say no more than 5-7 days!
Would I just increase the bake time to do this in a 9×13 pan?
I’m not sure Theresa, I’ve never tried to bake it in a 13×9 pan!
I noticed that you didn’t mention any salt. Did I miss it? Does it need any?
Is that All purpose or self rising flour?
All purpose flour! ENJOY.
I just made these and they are sooo good!!
So glad you are enjoying them! They are a favorite around here too!
I have been making Zucchini Bars for years… These are similiar to mine.. I can never make enough. Everyone wants them….
Wanted to let you know I made these last week and linked back to you in my post! They were fantastic! Thanks so much for the recipe! http://aturtleslifeforme.blogspot.com/2011/07/and-when-she-saw-size-of-it-little-lady.html
Hi, I just wanted to thank you for visiting Cast Party Wednesday and I hope you join me again tomorrow and share more of your great recipes!
Thanks,
I hope to see you tomorrow!
I love zucchini desserts and can’t wait to give this a try…especially since I discovered that my daughter accidentally grabbed us a bag of zucchinis instead of cucumbers at the grocery store the other day!