Grab some fresh zucchini from your garden, the farm stand or your grocery store. These Zucchini Banana Bars with a creamy cinnamon glaze are begging to be made!
Looking for more alternatives to plain zucchini bread? These Chocolate Zucchini Muffins are a must try too!
Why this Recipe Works
With so many zucchini recipes on this site, you’d think I would have had enough. Not true.
I’m always looking for more ideas for ways to bake with zucchini! The shredded vegetable adds so much moisture to breads, cakes, and muffins.
- These Zucchini Banana Bars are based on my Cinnamon Frosted Zucchini Bars.
- Cinnamon glaze topping adds a layer of perfect sweetness and a pretty finish.
- This recipe is a delicious way to use up overripe bananas and extra zucchini!
Today’s recipe combines my love for Zucchini Banana Bread with my love for easy-to-share dessert bars! Still have leftover zucchini? You’ve got to try our zucchini cookies!
Ingredient Notes
- Shredded Zucchini. It’s up to you whether or not you peel the zucchini first. I’ve made this recipe both ways! Use our guide on how to shred zucchini for best tips and tricks.
- Bananas. The riper (without being rotten) the better! Bananas with brown spots are perfect. If your bananas are yellow like mine above, use our tips on how to ripen bananas in minutes!
- Vanilla. Use a pure vanilla extract for best flavor. I love the taste of my homemade vanilla extract here.
Easy Instructions
Beat butter and sugar together. Mix in egg and vanilla. Add the bananas and mix with the electric mixer until mashed and combined.
Beat in the dry ingredients, then fold in shredded zucchini.
Pour the batter into a greased baking pan. Bake for 25 to 30 minutes, then let cool completely.
Whisk together the ingredients for the cinnamon glaze. Pour over the cooled bars.
Slice into squares and enjoy!
Tips and Tricks
- How to shred zucchini. Place the bottom of a box grater into a large bowl. Press the zucchini into the grater and pull downward creating long shreds.
- Food processor option. A food processor with a grating attachment can also be used to shred zucchini. Just be careful not to over process or you’ll end up with zucchini puree!
- Storing zucchini. Use shredded zucchini right away or transfer to a freezer bag to store in the freezer for later use.
Recipe FAQs
Yes, frozen zucchini can be used. Thaw it first and squeeze out any excess water with a paper towel.
If your zucchini looks very watery after shredding, it’s a good idea to squeeze it with a paper towel over the sink to remove some of the extra liquid. Otherwise, I just add it straight to the batter.
No chilling is required in this recipe. Store a pan of bars loosely covered in plastic wrap. It’ll keep well at room temperature for about three days.
That depends on how you mix the batter. I use an electric stand mixer with the paddle attachment. It’s plenty strong enough to mash the banana as it mixes it into the batter. If you’re mixing the batter by hand, I’d mash the banana in a separate bowl with a fork or potato masher first.
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Zucchini Banana Bars
Ingredients
For the Bars:
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 large bananas
- 2 cups shredded zucchini
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
For the glaze:
- 1 ½ cups powdered sugar
- ½ teaspoon cinnamon
- 2 Tablespoons milk
Instructions
- In a large mixing bowl, beat butter with sugar, egg and vanilla. Add in bananas, and mix until mashed (I use the beater blade on my electric mixer). Add flour, baking powder, soda, salt, cinnamon, and nutmeg. Beat until combined (about 1-2 minutes). Fold in zucchini.
- Pour batter into a 13×9 baking pan that has been sprayed with non-stick baking spray.
- Bake in a 350 degree oven for 25-30 minutes (until edges brown and pull from sides).
- Cool completely before adding glaze.
- For the glaze, whisk together the sugar, cinnamon and milk until smooth. Pour over cooled cake. Store loosely covered for up to 3 days at room temperature.
Notes
Nutrition
Never waste a ripened banana again. Make a pan of Zucchini Banana Bars to share with your friends–or go ahead and keep them all for yourself!
Yay for more zucchini! It means I can eat as many of these bars as I want and get plenty of vegetables, right? 😉
With bananas AND zucchini, they can’t possibly be bad for you 🙂 Love these!!
Great zucchini cake recipes! Farmers’ markets are so fun!
I love that you added banana. These are going to be so moist and delicious plus they are fruit and veggies. What could be better.
I’ve been making all things zucchini too lately! Love the addition of banana in here. Pinned!
Oh my goodness, the glaze on top is calling my name! Banana and zucchini together sound amazing, like combining two delicious sweet breads…
I can’t believe these have zucchini in them – they look delicious!
Thanks Jess 🙂 Amazing that zucchini is so versatile in delicious treats too.
These look amazing! I need to buy zucchini stat! Do you think whole wheat flour would change the recipe much?
It definitely would change it. Maybe try only subbing half of the flour for whole wheat?
Love the zucchini/banana combo! I could most likely eat the whole pan.
Me too. Me too!
I’m lovin’ all these zucchini recipes! Pairing zucchini with the banana sounds like a fantastic combination!
these zucchini bars look so delicious and SO moist.. definitely craving one right now!
I would also travel for good empanadas! Especially if they’re at a farmer’s market!
These are great! So thick and tempting!
I haven’t made the zucchini-banana combination yet, and I really need to — I know I’d love it! These bars look incredible, and i’m thinking I’d totally be eating them for breakfast. 🙂
They have fruit in them so they are perfect for breakfast 🙂
I made banana zucchini muffins a week or so ago and I am loving the looks of these bars! Dense, moist, soft, and with a glaze! My perfect kind of bar! Love baking with both banana + zucchini! Pinned 🙂
I have seen so many zucchini and banana breads, but never in bars! That sounds incredible! The warm spices combined with the summer veggie is surprisingly addictive. Pinning these!
I like that you used in the cinnamon oin the glaze, give it a nice flavor.
Who knew such a boring veggie could transform into such magical treats — love these 🙂
They are indeed magical treats…and healthy too right? Fruit and veggie bars is what I should have called them! Ha!
I totally do that at farmer’s markets too! And then it all goes bad before I can use it. I’m so sad we don’t have zucchini plants this year. These look SO good!
We usually end up having a giant salad day! With all the excess veggies that weren’t eaten! Thanks for stopping by 🙂
I love baking with Zucchini. They’re so moist and you feel less guilty eating lots of cake and slice!
Those look fabulous! Great way to use up zucchini. 🙂 Pinned!
Thanks for pinning…off to check out YOUR zucchini recipe! Tis the zucchini season…