Go Back

Zucchini Pecan Bars

Zucchini pecan bars are thick, spiced bars made with grated zucchini that stays tender, then topped with a cream cheese frosting swirled on top. Toasted pecans and a light cinnamon finish add crunch and warmth in every square.
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
Calories: 380
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 grate and squeeze dry for thick texture
  • 1 cup pecans, roughly chopped and toasted toast pecans for deeper flavor and crunch
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
 

Make the bar base
  1. Preheat oven to 350°F and grease a 9x13 baking pan for easy release. Set the pan aside while you mix.
  2. Whisk all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg in a bowl until evenly combined. Stop when no dry streaks remain.
  3. Beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth. The mixture should look glossy and fully blended.
  4. Stir in grated zucchini that has been squeezed dry. Fold just until the zucchini disappears into the batter.
  5. Fold the dry ingredients into the wet until just combined, then fold in toasted pecans. Mix only until you don’t see flour pockets.
  6. Spread the batter evenly into the prepared pan. Use a spatula to smooth the top for even baking.
  7. Bake at 350°F for 25–30 minutes until a toothpick comes out clean. Look for a lightly golden top and set edges.
Cool and frost
  1. Cool the bars completely before frosting for clean slices. Let them reach room temperature so the frosting won’t melt.
  2. Beat cream cheese, powdered sugar, butter, vanilla, and milk until smooth and fluffy. The frosting should hold soft peaks and look pale.
  3. Spread the cream cheese frosting over the cooled bars, then cut into squares. Use gentle, even pressure so the bars don’t crumble.

Notes

For the thick, tender texture, squeeze the grated zucchini very dry before stirring it into the batter—extra moisture can make the bars bake up loose. Store frosted bars covered in the refrigerator up to 5 days; freeze unfrosted or frosted bars up to 2 months (thaw overnight in the fridge). If you want a lower-sugar option, use a 1:1 powdered sugar substitute for the frosting while keeping the same butter and milk amounts.