Can I make zucchini cake bars ahead of time?

Yes! You can bake the cake in advance and store it, unfrosted, in the refrigerator for up to 3 days. Frost just before serving for the best texture.

Can I skip the pineapple in zucchini cake bars?

Yes, but you'll lose some sweetness and moisture. You can replace it with 1/4 cup of applesauce for a similar result.

Can I make zucchini cake bars gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend in place of all-purpose flour, or almond flour for a grain-free option.

How long do zucchini cake bars last?

They last for up to 2 days at room temperature, 5–6 days in the refrigerator, and can be frozen for up to 3 months.

What is the best way to serve zucchini cake bars?

They are best served chilled or at room temperature, paired with coffee or tea. You can also cut them into smaller pieces for party platters.

Decadent Zucchini Cake Bars – Easy Dessert Recipe

Description

Moist and flavorful zucchini cake bars topped with luscious cream cheese frosting. Easy to make and perfect for any occasion, from casual gatherings to holiday celebrations.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups grated zucchini (lightly squeezed)
1/2 cup crushed pineapple, drained
1 cup chopped walnuts (optional)
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract (for frosting)
1–2 tablespoons milk

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl, beat granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
Gradually mix in the dry ingredients until just combined. Fold in the grated zucchini, pineapple, and walnuts if using.
Spread the batter evenly into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
For the frosting, beat together cream cheese and butter until smooth and fluffy. Add powdered sugar gradually, mixing on low speed until incorporated. Stir in vanilla extract and adjust consistency with milk if needed.
Spread frosting evenly over cooled cake, then cut into bars and serve.

Notes

Drain zucchini well to prevent excess moisture.
Pineapple adds natural sweetness and extra moisture.
Allow cake to cool completely before frosting to prevent melting.
Chill before slicing for cleaner cuts.

Prep Time: 20 minutes
Cook Time: 32 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 350 kcal
Sugar: 28 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 45 mg