Zucchini bars are a sheet-pan take on zucchini bread — soft, moist, lightly spiced, and topped with a simple sweet glaze. Baking the batter in a sheet pan instead of a loaf pan means more surface area for that glaze and quicker baking time, plus they’re easier to portion out for a crowd. They’re a great way to use up extra zucchini while making something that feels a little more snackable than a traditional loaf.
Why Bars Instead of a Loaf?
Baking zucchini bread batter as bars gives you a wider surface with a slightly different texture — a bit more like a soft cake bar than a dense loaf, and a higher glaze-to-cake ratio in every bite. They also bake faster and are easier to cut into individual portions for parties, lunchboxes, or bake sales.
Ingredients
For the bars
- 2 cups grated zucchini (about 1 medium-large zucchini), excess moisture squeezed out
- 3 large eggs
- ¾ cup vegetable oil (or melted coconut oil)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
For the glaze
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract (or substitute lemon juice and zest for a lemon glaze variation)
Equipment
- A box grater
- A 9×13-inch baking pan
- Parchment paper
- Two mixing bowls
- A whisk and spatula
Instructions
Step 1: Prep the zucchini
Wash and trim the zucchini, then grate it using the large holes of a box grater. Place the grated zucchini on a clean kitchen towel or between paper towels and squeeze out as much liquid as possible.
Step 2: Preheat and prep the pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Step 3: Mix the wet ingredients
In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth. Fold in the squeezed, grated zucchini.
Step 4: Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Step 5: Combine
Add the dry ingredients to the wet ingredients in two batches, folding gently with a spatula just until no streaks of flour remain.
Step 6: Bake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7: Cool
Let the bars cool completely in the pan on a wire rack — glazing a warm cake will cause the glaze to melt and soak in rather than set on top.
Step 8: Make the glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract (or lemon juice and zest for a lemon variation) until smooth and pourable. Adjust the consistency with more milk or powdered sugar as needed.
Step 9: Glaze and slice
Once the bars are completely cool, drizzle or spread the glaze evenly over the top. Let the glaze set for about 10-15 minutes before using the parchment overhang to lift the bars out and slice into squares.
Tips for the Best Zucchini Bars
- Squeeze the zucchini thoroughly to avoid dense, soggy bars.
- Let the bars cool completely before glazing so the glaze sets on top instead of soaking in.
- Try a lemon glaze for a brighter flavor — just substitute the milk and vanilla with fresh lemon juice and a bit of lemon zest.
- Don’t overbake — pull the bars as soon as a toothpick comes out clean or with a few moist crumbs to keep them soft and moist.
Storage
Store glazed bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. They also freeze well — freeze unglazed bars for up to 3 months, then glaze after thawing for the best texture.
Final Thoughts
Zucchini bars are an easy way to turn extra zucchini into a soft, glazed treat that’s perfect for sharing. They come together with simple pantry staples and are easier to portion than a loaf, making them a great option for potlucks, lunchboxes, or an afternoon snack.
