Zucchini Dessert Bars are one of my favorite ways to use fresh garden zucchini. The bars stay moist thanks to shredded zucchini and brown sugar, while cinnamon and nutmeg add warm, comforting spice. Baked in a 9″ x 9″ pan, this simple dessert works well for after-dinner treats, coffee breaks, or sharing at the office.
I call late summer “Zucchini Season” because zucchini seems to appear everywhere—at farmers’ markets, in garden beds, and on kitchen counters. Although you can buy zucchini year-round, the abundance of summer produce makes it a great time to try new zucchini recipes.
Adding zucchini to baked goods is a smart way to sneak some veg into dessert without sacrificing flavor. These bars pair well with many toppings: brown butter frosting, cream cheese frosting, a light dusting of powdered sugar, or just a scoop of ice cream while they’re still warm.
Making Zucchini Dessert Bars
Preheat your oven to 350°F and prepare a 9″ x 9″ baking pan. Grease the pan with shortening, butter, or non-stick spray. If you want to remove the bars cleanly from the pan, press a parchment square into the bottom and spray the parchment as well. If you plan to serve directly from the pan, parchment isn’t necessary.
In a large bowl, whisk together 2 large eggs, 3/4 cup melted butter (cooled), 3/4 cup brown sugar, 1/2 cup granulated sugar, and 2 teaspoons vanilla extract until blended. Let the melted butter cool before adding so it won’t cook the eggs.
In a separate bowl, combine 1 1/2 cups all-purpose flour, 2 teaspoons cinnamon, 3/4 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg. Stir until uniform.
Fold the dry ingredients and 3/4 cup chopped pecans into the wet mixture, stirring just until no dry patches remain. Avoid over-mixing. Finally, fold in 1 1/2 cups shredded zucchini until evenly distributed.
Pour the batter into the prepared pan and spread it evenly. Bake for 38–42 minutes, or until a toothpick inserted near the center comes out clean. Remove from the oven and cool on a wire rack.
Frosting and Serving Suggestions
These bars are delicious with many toppings. In the photos they’re shown with brown butter frosting, which is rich and pairs beautifully with the warm spices. If using a full-size frosting recipe designed for a 13″ x 9″ pan, halve the frosting for a 9″ x 9″ batch so it doesn’t overwhelm the bars.
Other topping ideas:
– Dollop each serving with Cool Whip for a quick, light option.
– Sprinkle powdered sugar over the cooled bars for a simple finish.
– Spread a thin layer of cream cheese or vanilla buttercream frosting.
– Serve warm with vanilla ice cream for an indulgent treat.
For the cleanest presentation, cut the bars before frosting so the edges stay neat.
Recipe Card
Zucchini Dessert Bars
Ingredients
- 2 large eggs
- 3/4 cup butter, melted
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp cinnamon
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 3/4 cup pecans, chopped
- 1 1/2 cups zucchini, shredded
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix eggs, cooled melted butter, brown sugar, granulated sugar, and vanilla until blended.
- In a separate bowl, whisk together flour, cinnamon, baking soda, salt, and nutmeg.
- Stir the dry ingredients and pecans into the wet mixture until no dry spots remain. Do not overmix.
- Fold in shredded zucchini.
- Spray a 9″ x 9″ baking dish with non-stick spray (or line with parchment). Pour batter into the pan and spread evenly. Bake 38–42 minutes.
- Cool on a wire rack. Frost or top as desired and serve.
Nutrition
Carbohydrates: 27 g |
Protein: 3 g |
Fat: 13 g
Zucchini Dessert Bars
If you try this recipe, I hope you enjoy it. These bars are easy to make, crowd-pleasing, and a great way to use a glut of zucchini. Have fun baking and enjoy time with friends and family.
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