Zucchini Bars with Spice Frosting | Moist and Easy Dessert Recipe

Zucchini Bars with Spice Frosting

These moist zucchini bars are a sweet way to enjoy summer’s abundance. With a tender crumb, gentle spice, and a thin glaze that adds just the right finishing touch, they’re perfect for snacking, sharing, or serving as a simple dessert. Shredded zucchini keeps the bars soft and moist, while cinnamon and cloves bring warm, cozy flavor. Topped with an easy spice frosting, these bars come together quickly and are a longtime favorite in our home.

They’re baked in a square pan and sliced into small portions, making them a great choice for gatherings or lunchbox treats. The frosting can be made thin and glossy or thick and creamy, depending on your preference.

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You can see the little flecks of cloves in the frosting. The flavor is not over-powering but gives a wonderful taste to each bite.

Preparing zucchini bars

After rinsing and drying the zucchini, grate enough to measure 1 cup.

In large bowl, combine the brown sugar, butter, vanilla and egg.

Mix until combined.

Add the flour, baking soda, cinnamon and 1/2 teaspoon cloves to the mixture and mix until combined.

Add the grated zucchini and chopped nuts.

Fold in to combine.

Spread the batter into prepared pan and bake 25 to 30 minutes or until toothpick inserted in center comes out clean. When cake is finished baking, cool completely, about 1 hour.

Making the zucchini bars spice frosting

In medium bowl, add the confectioners sugar, melted butter and cloves.

Pour in the milk. It is best to start with 3 teaspoons and add additional milk as needed to get the desired consistency. 

Stir until smooth and spreadable. 

Spread the frosting over bars. This amount of frosting is enough for a thin coating. Double the frosting ingredients if you want thicker coverage. Cut into 6 rows by 4 rows for bars.

Tips and Variations

• Be sure to squeeze out excess moisture from the zucchini to prevent soggy bars

• These bars can be made without nuts, or with walnuts, pecans, or mini chocolate chips

• Try swapping cloves for nutmeg for a slightly different spice profile

• For a creamier frosting, double the frosting ingredients and whip until light and fluffy

• Bake in a 9×13-inch pan for a thinner bar or double the recipe for a crowd

Frequently Asked Questions

Can I freeze zucchini bars?
Yes. Freeze unfrosted bars tightly wrapped for up to 2 months. Thaw and frost before serving.

Do I need to peel the zucchini?
No need to peel. The skin adds color and blends in once baked.

Can I double the recipe?
Yes. Double the ingredients and bake in a 9×13-inch pan. Add a few extra minutes to the baking time and check for doneness with a toothpick.

Storage and Serving

Store the bars in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to 5 days. Serve slightly chilled or bring to room temperature before enjoying.

These bars are a wonderful treat with tea or coffee. They also make a nice addition to bake sales or church gatherings.

Serving Size Options:

This recipe can be cut into 9 larger bars for a generous dessert or coffee-time portion, or 12 medium-sized bars for a slightly lighter treat. Both sizes allow the warm spices and sweet glaze to shine without feeling too rich.

Estimated Calories:

• 9 bars: about 240–250 calories each with nuts and frosting, or 200 without

• 12 bars: about 180–190 calories each with nuts and frosting, or 150–160 without

Zucchini Bars with Spice Frosting

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Makes 9 or 12 bars, depending on preferred portion size

INGREDIENTS

• 2/3 cup packed brown sugar
• 1/4 cup butter or margarine, softened
• 1/2 teaspoon vanilla
• 1 egg
• 1 cup Gold Medal all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup shredded zucchini, drained
• 1/2 cup chopped nuts

Spice Frosting (Double quantities for thicker frosting layer)

• 3/4 cup powdered sugar
• 1 tablespoon butter or margarine, softened
• 1/8 teaspoon ground cloves
• 3 to 4 teaspoons milk

DIRECTIONS

Heat oven to 350°F. Grease bottom and sides of a 9- or 8-inch square pan. In large bowl, mix brown sugar, butter, vanilla and egg. Stir in flour, baking soda, cinnamon and 1/2 teaspoon cloves. Stir in zucchini and nuts. Spread in pan.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In a medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over bars. For bars, cut into 6 rows by 4 rows.

Yummy Variation

Add 1/2 cup chopped dried cranberries for a festive holiday twist. Sprinkle with colorful sprinkles for a cheerful touch.

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