These zucchini bars are most, perfectly spiced and loaded with fresh zucchini. Topped with the best cream cheese frosting, they're a delicious dessert perfect for using up fresh garden zucchini!
Chill until you are ready to cut into squares and serve. The bars can be served slightly chilled or room temperature.
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Notes
The cream cheese frosting recipe makes enough for two batches of zucchini bars, you can cut it in half or just use half and freeze the other half for another recipe.Nutrition information calculated for the zucchini bars without the frosting.Ingredient Substitutions
Salted butter. Unsalted butter, coconut oil and ghee are good substitutions for salted butter.
Sour cream. full-fat sour cream is the best for the richest taste and texture. You can use light sour cream or Greek yogurt.
Granulated sugar. white granulated sugar or organic cane sugar are the best choices.
All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour.
Zucchini. this recipe uses one medium/small zucchini, which comes out to be about 1 cup after being shredded. If you shred and freeze zucchini in the summer to use all year long, let the zucchini thaw in a strainer in the sink until it's room temperature. Squeeze out a little bit of the excess water and use in the recipe.
StoreStore leftover zucchini bars in a single layer in an airtight container in the refrigerator for up to 5 days.FreezeYou can either freeze individual squares or you can freeze the entire pan of bars:Entire recipe. Make the recipe, then chill it until it's completely cooled, then cover the top tightly with plastic wrap and foil (or bake in a pan with a lid) and freeze for up to two months. Thaw in the refrigerator.Individual bars. To freeze individual bars, put them on a baking sheet and put them in the freezer until they are hardened (about 1 hour). Individually wrap each bar in plastic wrap and put them in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator.