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Zucchini Bars with Cream Cheese Frosting

Zucchini Bars with Cream Cheese Frosting

Zucchini Bars with Cream Cheese Frosting is a great use for all of your extra zucchini harvest. You will never know it is made with zucchini.
Course Breakfast Bread, Dessert
Cuisine American
Keyword back to school, cream cheese, cream cheese frosting, dessert bars, Desserts, recipe for zucchini, What to make with my extra zucchini, zucchini, zucchini bars
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1 bar
Calories 198 kcal
Author Quinn Caudill



  • 1 cup unsweetened applesauce
  • 1/4 cup oil
  • 2 cups sugar
  • 3 eggs
  • 2 cups King Arthur all purpose flour
  • 1 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/4 tsp. pumpkin pie spice
  • 2 cups shredded zucchini, drained, (about 1 medium)
  • 3/4 cup shredded sweetened coconut
  • 1 1/2 cup chopped pecans, optional
  • 1/4 cup chopped dates, optional
  • 1 tsp. Rodelle Vanilla Extract
  • 1 cup crushed pineapple with juice (use can with juice, not syrup)

Cream Cheese Frosting:

  • 4 oz. butter, softened
  • 4 oz. cream cheese, softened
  • 1 tsp. Rodelle Vanilla Extract
  • 2 cups powdered sugar



  1. Pre-heat oven to 350 degrees.

  2. In a large mixing bowl combine on low-speed applesauce, oil, sugar, and eggs
  3. In another bowl sift together flour, baking soda, baking powder, salt and pumpkin pie spice.
  4. Slowly add to mixing bowl with mixer on low speed.
  5. Stir in zucchini, coconut, pecans, dates, vanilla, and pineapple until batter is formed. Do not over-mix.
  6. Pour batter into a lightly greased or parchment lined 10x15-inch sheet pan.
  7. Bake for 30-35 minutes or until a toothpick comes out clean.
  8. Let cool completely!


  1. Beat the butter and cream cheese until nice and fluffy.
  2. Beat in vanilla.
  3. Slowly add powdered sugar.
  4. Beat until smooth and no visible chunks of cream cheese remain.

  5. Spread on top of the cooled cake bars and serve or refrigerate for a few hours to allow frosting and bars to set up.
  6. Store bars in an airtight container, in the refrigerator.

Recipe Notes