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Zucchini Pecan Bars

Zucchini pecan bars are thick, spiced dessert squares made with grated zucchini that’s squeezed dry for a tender crumb. Topped with a cream cheese frosting swirl and toasted pecan pieces for a sweet, nutty finish.
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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: 320
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 bars
  1. Preheat 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 blended.
  3. Beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Stir in grated zucchini (squeezed dry) until the batter looks evenly speckled with zucchini.
  5. Fold the dry ingredients into the wet just until no dry streaks remain, then fold in toasted pecans.
  6. Spread the batter into the pan and bake 25–30 minutes at 350°F until a toothpick comes out clean (no wet batter).
  7. Cool completely before frosting so the frosting doesn’t melt or slide.
Make and add the frosting
  1. Beat softened cream cheese, powdered sugar, butter, vanilla, and milk until smooth and fluffy.
  2. Spread the cream cheese frosting over the cooled bars and cut into squares.

Notes

Pro tip: squeeze the grated zucchini very well to prevent soggy bars. Store covered in the refrigerator up to 4 days; the frosted bars freeze up to 2 months (freeze in layers with parchment and thaw overnight in the fridge). For a lighter option, replace half the oil with unsweetened applesauce for reduced fat while keeping the texture tender.