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Creamy Cream Cheese Frosted Zucchini Bars with Walnut Crumble

cream cheese frosted zucchini bars - featured image
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Moist and tender zucchini bars topped with a smooth cream cheese frosting and a crunchy toasted walnut crumble, perfect for seasonal gatherings and quick desserts.

Ingredients

Scale
  • 2 cups shredded zucchini (about 2 medium zucchinis, squeezed dry)
  • 1 ½ cups all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ⅓ cup vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • ¾ cup walnuts, roughly chopped
  • 2 tablespoons brown sugar (for crumble)
  • 1 tablespoon unsalted butter, melted (for crumble)
  • ¼ teaspoon ground cinnamon (for crumble)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch pan or line with parchment paper with overhang.
  2. Grate zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess water.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a separate bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and slightly fluffy.
  5. Slowly fold the dry ingredients into the wet mixture until just combined. Gently fold in the shredded zucchini.
  6. In a small bowl, mix chopped walnuts, brown sugar, melted butter, and cinnamon until crumbly and coated.
  7. Spread batter evenly into prepared pan. Sprinkle walnut crumble evenly over the top.
  8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Watch the crumble to avoid burning.
  9. Let bars cool completely in the pan on a wire rack for at least 45 minutes before frosting.
  10. Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla, mixing well. Adjust consistency with a teaspoon of milk if needed.
  11. Spread frosting evenly over cooled bars. Cut into squares and serve.
  12. Store leftovers covered at room temperature for 1-2 days or refrigerate for longer freshness.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bars. Toast walnuts in a dry skillet before mixing for enhanced flavor. Cool bars completely before frosting to prevent melting. Adjust frosting sweetness and tang by adding lemon juice or salt if desired. Use almond flour for gluten-free variation. Nut-free option: substitute walnuts with toasted sunflower or pumpkin seeds.

Nutrition

Keywords: zucchini bars, cream cheese frosting, walnut crumble, easy dessert, gluten-free option, seasonal dessert, quick baking

Find it online: https://platebelle.com/creamy-cream-cheese-frosted-zucchini-bars-with-walnut-crumble-recipe-easy-and-delicious/