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Zucchini Pecan Bars with Cream Cheese Frosting

Zucchini pecan bars with cream cheese frosting—soft, moist squares made with grated zucchini, toasted pecans, and warm cinnamon. Bake in a 9×13 pan, then top with a fluffy cream cheese frosting and a crunchy pecan-cinnamon garnish.
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Prep Time 20 minutes
Cook Time 34 minutes
Cooling 30 minutes
Total Time 1 hour 24 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Bars
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 cup unsalted butter melted
  • 0.5 cup vegetable oil
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2 cup zucchini finely grated, lightly squeezed dry
  • 1 cup pecans chopped, toasted
For the Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.25 tsp salt pinch
Garnish
  • 0.25 cup pecans chopped toasted
  • 0.5 tsp ground cinnamon light sprinkle

Equipment

  • 1 sheet pan

Method
 

Bake the zucchini pecan bars
  1. Preheat the oven to 350°F and grease and line a 9×13-inch baking pan with parchment paper for easy removal.
  2. Whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg in a medium bowl.
  3. Beat the melted unsalted butter, vegetable oil, light brown sugar, and granulated sugar until smooth.
  4. Add the eggs one at a time, then stir in the vanilla extract until combined.
  5. Fold the dry ingredients into the wet ingredients until just combined.
  6. Gently stir in the zucchini and toasted pecans, keeping the batter from overmixing.
  7. Spread the batter evenly into the prepared pan, smoothing the top into an even layer.
  8. Bake at 350°F for 28–34 minutes, until the top is lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool completely in the pan on a wire rack before frosting.
Make and spread the cream cheese frosting
  1. Beat the cream cheese and unsalted butter until smooth.
  2. Gradually mix in the powdered sugar, vanilla extract, and salt until fluffy.
  3. Spread the frosting evenly over the cooled bars.
  4. Sprinkle with chopped toasted pecans and lightly dust with ground cinnamon as a garnish.
  5. Slice into 20–24 bars and serve chilled or at room temperature.

Notes

For the moistest texture, squeeze the grated zucchini lightly dry so the bars bake without turning soggy. Store covered in the refrigerator for up to 4 days; freeze bars (ungarnished is best) for up to 2 months. For a dairy-light swap, use cream-cheese style spread that’s softened and use a plant-based butter substitute in both the bars and frosting.