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Moist Zucchini Bars Recipe with Cinnamon Cream Cheese Frosting and Toasted Pecans

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These moist zucchini bars are topped with a luscious cinnamon cream cheese frosting and crunchy toasted pecans, making a comforting and fresh dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini, squeezed gently to remove excess moisture (about 1 medium zucchini)
  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ cup pecans, roughly chopped and toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish and set it aside.
  2. Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and slightly darker. Remove from heat and let cool.
  3. Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  5. In a large bowl, beat granulated sugar, brown sugar, eggs, and vegetable oil until smooth and well combined. Stir in vanilla extract.
  6. Fold the grated zucchini into the wet mixture until evenly distributed.
  7. Gradually add the dry ingredients to the wet ingredients, folding carefully until just combined. Avoid overmixing.
  8. Pour the batter evenly into the prepared baking dish and smooth the top with a spatula.
  9. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and edges are golden.
  10. Let the bars cool completely in the pan on a wire rack for at least 45 minutes before frosting.
  11. Beat the softened cream cheese and butter until creamy and smooth. Gradually add powdered sugar, then mix in cinnamon and vanilla extract until well combined.
  12. Spread the cinnamon cream cheese frosting evenly over the cooled zucchini bars.
  13. Sprinkle the toasted pecans generously on top, pressing lightly to stick to the frosting.
  14. Refrigerate for 30 minutes to let the frosting set before slicing and serving.

Notes

Squeeze excess moisture from zucchini to avoid soggy bars. Do not overmix batter to keep texture tender. Toast pecans carefully to avoid burning. Cool bars completely before frosting to prevent melting. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use vegan cream cheese and butter alternatives.

Nutrition

Keywords: zucchini bars, cinnamon cream cheese frosting, toasted pecans, moist zucchini dessert, easy zucchini recipe, healthy dessert, vegetable dessert

Find it online: https://spoonluma.com/moist-zucchini-bars-recipe-with-cinnamon-cream-cheese-frosting-and-toasted-pecans/