Go Back

Zucchini Pecan Bars

Zucchini pecan bars with thick, spiced zucchini layers and toasted pecans, baked until set and topped with a swirled cream cheese frosting. This easy zucchini dessert uses squeezed-dry grated zucchini for a tender bar with a clean toothpick bake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
cooling 30 minutes
Total Time 1 hour 15 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
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 and grease a 9x13 baking pan.
  2. Whisk all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together until evenly combined.
  3. Beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth, with no visible sugar pockets.
  4. Stir in the grated squeezed zucchini until the batter looks evenly speckled.
  5. Fold the dry ingredients into the wet just until combined, stopping as soon as no streaks remain.
  6. Fold in the toasted pecans so they’re distributed throughout the batter.
  7. Spread the batter evenly in the greased pan and bake for 25–30 minutes, until a toothpick comes out clean (lightly golden at the edges is a good visual cue).
Frost and serve
  1. Cool the bars completely before frosting to prevent the frosting from melting.
  2. Beat the softened cream cheese, powdered sugar, butter, vanilla, and milk until smooth and fluffy, with a thicker frosting texture that holds soft peaks.
  3. Spread the cream cheese frosting over the cooled bars and cut into squares.

Notes

Pro tip: squeeze the grated zucchini very well so the bars bake up thick and set without excess moisture. Store covered in the refrigerator for up to 4 days; freezing is yes—freeze frosted or unfrosted bars tightly wrapped for up to 2 months and thaw in the fridge overnight. For a lighter option, swap half the powdered sugar in the frosting for a 1:1 powdered sugar substitute that measures the same to keep the texture close.