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Zucchini Pecan Bars

Zucchini pecan bars are thick, spiced dessert squares made with grated zucchini and toasted pecans, baked until set and topped with a cream cheese frosting swirl. Expect a moist, tender crumb with a cinnamon-forward flavor and a smooth frosting 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: 355
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 the oven to 350°F, then grease a 9x13 baking pan.
  2. Whisk together all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg until evenly combined.
  3. Beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Stir in grated zucchini that has been squeezed dry.
  5. Fold the dry ingredients into the wet ingredients just until combined.
  6. Fold in toasted pecans until the batter is uniform with visible nut pieces.
  7. Spread the batter into the prepared pan.
  8. Bake at 350°F for 25–30 minutes, until a toothpick comes out clean.
  9. Cool completely before frosting.
Make and add the cream cheese frosting
  1. Beat cream cheese, powdered sugar, butter, vanilla, and milk until smooth and fluffy.
  2. Spread the frosting over the cooled bars, then cut into squares.

Notes

Pro tip: squeeze the grated zucchini very well (and blot if needed) so the bars bake up thick instead of gummy. Store covered in the refrigerator for up to 5 days; bring to room temperature for best texture. Freeze frosted bars for up to 2 months (freeze uncovered, then wrap) and thaw in the fridge overnight. For a dairy swap, use a lactose-free cream cheese and lactose-free milk in the frosting.