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Zucchini Pecan Bars

Zucchini pecan bars with a thick, spiced zucchini crumb are baked until set and topped with a swirled cream cheese frosting. Grated zucchini is squeezed dry for a tender bar, while toasted pecans add crunch and a warm cinnamon finish.
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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: 310
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 Grate, then squeeze very dry to prevent soggy bars.
  • 1 cup pecans, roughly chopped and toasted Toast until fragrant before chopping.
Cream Cheese Frosting
  • 8 oz cream cheese Softened to room temperature.
  • 1.5 cup powdered sugar
  • 2 tbsp butter Softened.
  • 1 tsp vanilla
  • 2 tbsp milk Add gradually to reach a spreadable consistency.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and make the batter
  1. Preheat oven to 350°F and grease a 9x13 baking pan with a thin, even coating.
  2. In a mixing bowl, whisk all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg until evenly combined.
  3. In another bowl, beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Stir in grated and squeezed dry zucchini until the mixture looks evenly moistened.
  5. Fold the dry ingredients into the wet just until no dry streaks remain, then fold in the toasted, roughly chopped pecans.
Bake, cool, and frost
  1. Spread the batter evenly in the greased 9x13 pan and bake at 350°F for 25–30 minutes until a toothpick comes out clean.
  2. Cool completely (about 30 minutes) before frosting so the frosting doesn’t melt or slide.
  3. Beat cream cheese, powdered sugar, butter, vanilla, and milk until smooth and fluffy.
  4. Spread the frosting over the cooled bars, then cut into squares for serving.

Notes

Pro tip: squeeze the grated zucchini very dry so the bars bake up thick instead of wet. Store covered in the fridge up to 5 days; the bars can be frozen (frost without, then freeze) for up to 2 months—thaw in the fridge and frost after thawing if you prefer. For a lighter option, use reduced-fat cream cheese and reduce butter slightly while keeping the frosting texture workable.