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Zucchini Pecan Bars

Zucchini pecan bars are thick, spiced dessert squares made with grated zucchini that stays moist, baked until set, then topped with a cream cheese frosting swirl. Toasted pecans add crunch, while cinnamon and nutmeg bring a warm, summery flavor in every bite.
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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: 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
  • 1 stand mixer

Method
 

Prepare and bake the bars
  1. Preheat oven to 350°F and grease a 9x13 baking pan with a light coating of grease.
  2. In a mixing bowl, whisk all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg until evenly combined.
  3. In a second bowl, beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Stir in grated zucchini that has been squeezed dry until the batter looks evenly moistened.
  5. Fold the dry ingredients into the wet ingredients just until no dry streaks remain, then fold in toasted pecans.
  6. Spread the batter into the greased pan and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
Cool and frost
  1. Cool the bars completely in the pan before frosting, about 30 minutes, so the frosting won’t melt.
  2. Beat cream cheese, powdered sugar, butter, vanilla, and milk until smooth and fluffy.
  3. Spread the cream cheese frosting over the cooled bars, then cut into squares to serve.

Notes

Key pro tip: squeeze the grated zucchini very dry to prevent the bars from turning gummy. Store covered in the refrigerator up to 4 days; freezer yes—freeze frosted bars up to 1 month (thaw in the fridge). For a dairy-light swap, use a dairy-free cream cheese and butter substitute in the frosting to keep the same spreadable texture.