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Zucchini Pecan Bars

Zucchini pecan bars with a thick, spiced crumb and cream cheese frosting swirled on top. Grated zucchini is squeezed dry for a tender, sliceable bar with toasted pecan pieces in every bite.
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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: 345
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 the oven to 350°F and grease a 9x13 baking pan with a thin coating so the bars release cleanly after baking.
  2. Whisk all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together until evenly combined, with no visible dry clumps.
  3. Beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy, then pause to scrape down the bowl if needed.
  4. Stir in grated squeezed dry zucchini until the batter looks uniformly speckled with zucchini.
  5. Fold the dry ingredients into the wet just until combined, watching for streaks of flour to disappear without overmixing.
  6. Fold in toasted pecans so they are evenly distributed through the batter.
  7. Spread the batter into the greased pan in an even layer for consistent baking.
  8. Bake at 350°F for 25–30 minutes, until a toothpick comes out clean and the top looks set with light browning.
Frost and slice
  1. Cool the bars completely before frosting to prevent melting or sliding.
  2. Beat cream cheese, powdered sugar, butter, vanilla, and milk until smooth and fluffy, with the frosting holding a thick, spreadable texture.
  3. Spread the cream cheese frosting over the cooled bars, then swirl the top and finish with any remaining pecan pieces for a textured look.
  4. Cut into squares once the frosting is set to cleanly defined edges.

Notes

Squeeze the grated zucchini very dry for the thick, sliceable texture—if it’s wet, the bars can turn dense and underbake. Store covered in the refrigerator up to 5 days; freeze unfrosted bars up to 2 months and thaw overnight in the fridge, then frost. For a lighter option, use low-fat cream cheese in the frosting (texture may be slightly softer).