Go Back

Zucchini Pecan Bars

Zucchini pecan bars with thick, spiced zucchini and toasted pecans baked into an easy bar recipe, then finished with a creamy cream cheese frosting swirl. Each square has a tender crumb and a lightly spiced finish with cinnamon-dusted vibes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
cooling 30 minutes
Total Time 1 hour 15 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Bars
  • 2 cup all-purpose flour
  • 1.5 tsp cinnamon
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.25 tsp nutmeg
  • 1.5 cup granulated sugar
  • 0.75 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 cup zucchini, grated and squeezed dry
  • 1 cup pecans, roughly chopped and toasted
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1.5 cup powdered sugar
  • 2 tbsp butter
  • 1 tsp vanilla
  • 2 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Bake the zucchini pecan bars
  1. Preheat oven to 350°F and grease a 9x13 baking pan so the batter releases cleanly after baking.
  2. Whisk all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together until evenly speckled.
  3. Beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Stir in grated zucchini that has been squeezed dry so the bars bake thick instead of watery.
  5. Fold the dry ingredients into the wet just until no flour streaks remain, then fold in the toasted pecans.
  6. Spread the batter evenly into the greased pan and bake for 25–30 minutes, until a toothpick comes out clean.
Make frosting and assemble
  1. Cool the bars completely in the pan before frosting so the cream cheese frosting stays thick and doesn’t melt.
  2. Beat the cream cheese frosting ingredients (cream cheese, powdered sugar, butter, vanilla, and milk) until smooth and fluffy.
  3. Spread the frosting over the cooled bars and cut into squares for serving.

Notes

Pro tip: squeeze the grated zucchini very dry—excess moisture will prevent the bars from setting thickly. Store covered in the refrigerator up to 5 days; for best texture, bring to room temperature before serving. Freezing is yes—freeze unfrosted bars tightly wrapped up to 2 months, then thaw and frost. For a dairy-light swap, use lactose-free cream cheese and lactose-free milk in the frosting while keeping bake times the same.