Zucchini Bars Recipe - Allrecipes.com
Zucchini Bars Recipe
  • READY IN 40 mins

Zucchini Bars

Recipe by  

"These zucchini bars are so delicious that my family can eat the entire batch in one day!!! They are very easy and moist."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan.
  3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting. To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until well blended. Spread over cooled bars before cutting.
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Reviews More Reviews

Most Helpful Positive Review
Oct 03, 2008

Wonderful recipe. I read about the concerns of too much oil. I added 1/3c of oil and 2/3c apple sauce. I also added some nutmeg and cinnamon.

 
Most Helpful Critical Review
Aug 24, 2003

I'm not sure if it's something I did wrong, but these did not come out at all. I cooked them until the edges burned, and the middle was still completely uncooked. I did try a little piece off the edge before I dumped it out, and it had a great taste. The cooking time is just off!

 
Aug 03, 2007

I have not tried this recipe yet, but I will say that if your bread/bars are not cooking up right, you really HAVE TO squeeze all the liquid out of the shredded zucchini BEFORE you measure it. That is imperative!!! Zucchini is a very watery vegetable and that may be the problem.

 
Jul 27, 2008

Very good recipe, although I have to say I would call this Zucchnini Cake due to the texture. To me, bars are more chewy. That being said, I have had rave reviews on this recipe. My family loved the first batch, so I made another to take to a picnic and they were a hit there too. I tried adding some spice to the second batch like some users recomended, but it didn't seem to make a big difference in the taste - maybe I didn't add enough. However, I like the taste of the original recipe anyway - I think if you add too much spice it would overwhelm the taste of the batter. The frosting was a little too sweet for me, so in the second batch I added the confectioners sugar a little at a time and tasted as I went along - I ended up using far less than what was called for, I'd say about half. The second batch of icing was much less sweet and I thought a perfect topping for the bars. Bottom line is this is a good recipe to make as is or to tweak to personal preferences. And DEFINITELY squeeze the water out of the shredded zucchini - it made all the difference in the world.

 
Sep 22, 2008

These are easy but I think there is too much oil in the recipe. I made to a T except I added some cinnamon. They taste good but they are too oily. It is extremely important to drain the zucchini. Just put the shredded zucchini in a dish towel and wring out. When you see how much water comes out you will see why it is so important to do this. My bars still took about 15 minutes longer to cook than what the recipe stated. If you make the frosting, make sure you add about 1 cup of the powdered sugar and taste, then keep tasting until it is the taste you prefer. Thank you! I had to change my rating on this. I guess I rated it too soon. My family loved these so I changed rating to a 5! They are very moist!

 
Sep 17, 2004

These were great! I added nuts the 2nd time I made them. The frosting was a bit to buttery for my family so I decreased the butter and increased the cream cheese.

 
Sep 08, 2004

This was a great "starter" recipe! I added nutmeg, cinnamon and some applesauce and it tastes like a great, moist breakfast cake! The grownups love it can't see why the kids won't too!

 
Jul 14, 2009

Very, very good. I added vanilla to the frosting and also a little more cream cheese because the frosting was a little buttery. Overall a good recipe.

 

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Nutrition

  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 270 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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