Zucchini might not be the first ingredient that comes to mind when you’re craving dessert, but one bite of these moist zucchini bars with caramel frosting will change your mind.
This crowd-pleasing treat is soft, spiced, and topped with a rich caramel glaze that takes it to the next level.
Whether you’re baking for a fall gathering, holiday event, or simply want to use up extra zucchini from the garden, this easy recipe has you covered.
Why You’ll Love These Zucchini Bars
There’s something irresistible about a dessert that’s both comforting and unexpected. These zucchini bars deliver that and more.
- Incredibly moist thanks to fresh grated zucchini
- Buttery caramel frosting that sets with a rich finish
- A great way to sneak in veggies without compromising flavor
- Perfect for potlucks, bake sales, and family gatherings
- Easy to customize with nuts, spices, or chocolate chips
Ingredients You’ll Need
This recipe uses pantry staples along with fresh zucchini. No fancy equipment needed—just a bowl, a whisk, and a baking pan.
For the bars:
- 2 cups grated zucchini (do not peel)
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
For the caramel frosting:
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- ¼ cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt (optional, but enhances flavor)
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup mini chocolate chips
- Dash of cloves for extra spice
How to Make Zucchini Bars with Caramel Frosting
These bars come together quickly and bake up beautifully. Here’s how to make them step by step.
1. Prep the zucchini
Wash the zucchini and grate it using the large holes of a box grater. Lightly blot with paper towels to remove excess water but don’t squeeze it dry—the moisture is key.
2. Make the batter
In a large bowl, whisk together eggs, both sugars, oil, and vanilla. In a separate bowl, mix the dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet and mix until just combined. Fold in the zucchini (and any optional mix-ins).
3. Bake the bars
Pour the batter into a greased 9×13-inch baking pan. Bake at 350°F (175°C) for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool the bars in the pan.
4. Make the caramel frosting
In a saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved. Bring to a gentle boil for 1 minute, stirring constantly. Remove from heat and stir in milk. Cool slightly, then whisk in powdered sugar and vanilla until smooth.
5. Frost the bars
Spread the caramel frosting over cooled bars. For a softer glaze, frost while the bars are still slightly warm. Let the frosting set before slicing.
Tips for Perfect Zucchini Bars Every Time
- Don’t overmix the batter—this ensures the bars stay light and tender.
- Lightly blot the zucchini, but avoid wringing it out too much.
- Use a light-colored baking pan to avoid over-browning the edges.
- Frost warm for gooey texture, or wait for bars to cool for a cleaner finish.
- Add a pinch of salt to the frosting to balance out the sweetness.
Variations and Add-In Ideas
Feel free to get creative with this recipe. Zucchini is incredibly versatile and pairs well with a variety of flavors.
- Add chopped nuts like pecans or walnuts for crunch.
- Mix in mini chocolate chips for a kid-friendly version.
- Swap in browned butter for a deeper, nutty caramel flavor.
- Try a cream cheese caramel frosting for extra tang.
- Make it gluten-free by using a 1:1 gluten-free flour blend.
How to Store and Freeze Zucchini Bars
These bars are just as good the next day—and they freeze well, too.
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to 1 week to maintain freshness.
- Freeze unfrosted bars for up to 2 months in an airtight container.
- Defrost at room temperature, then frost just before serving.
Recipe FAQ’s
Can I make these zucchini bars ahead of time?
Yes! These bars taste even better the next day. Store them in an airtight container at room temperature or in the fridge.
Can I use frozen zucchini?
Yes, but thaw and drain it well. Squeeze out excess moisture before adding it to the batter.
Can I use a different frosting?
Definitely! Cream cheese frosting, brown butter icing, or even a simple glaze all work great.
Moist Zucchini Bars with Caramel Frosting
Ingredients
For the bars:
- 2 cups grated zucchini do not peel
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
For the caramel frosting:
- ½ cup unsalted butter
- 1 cup brown sugar packed
- ¼ cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt optional, but enhances flavor
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup mini chocolate chips
- Dash of cloves for extra spice
Instructions
Prep the zucchini
- Wash the zucchini and grate it using the large holes of a box grater. Lightly blot with paper towels to remove excess water but don’t squeeze it dry—the moisture is key.
Make the batter
- In a large bowl, whisk together eggs, both sugars, oil, and vanilla. In a separate bowl, mix the dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet and mix until just combined. Fold in the zucchini (and any optional mix-ins).
Bake the bars
- Pour the batter into a greased 9×13-inch baking pan. Bake at 350°F (175°C) for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool the bars in the pan.
Make the caramel frosting
- In a saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved. Bring to a gentle boil for 1 minute, stirring constantly. Remove from heat and stir in milk. Cool slightly, then whisk in powdered sugar and vanilla until smooth.
Frost the bars
- Spread the caramel frosting over cooled bars. For a softer glaze, frost while the bars are still slightly warm. Let the frosting set before slicing.