Cinnamon Walnut Zucchini Bread Bars

5 from 2 votes

Cinnamon Walnut Zucchini Bread Bars are soft spiced dessert bars topped with a sweet buttery icing and chopped walnuts! Delightful zucchini bars everyone loves!

Prep Time25

Cook Time25

Total Time50

Course: Cake, Dessert, Snack/ Dessert

Cuisine: American

Keyword: Iced Cinnamon Zucchini Bars

Servings: servings

Calories: 196kcal

Author: Jessica & Nellie

Ingredients

¾ cup butter softened
½ cup granulated sugar
½ cup brown sugar
2 eggs
1 tsp vanilla extract
1 ¾ cup all-purpose flour
1 ½ tsp baking powder
½ tsp salt
2 cups zucchini shredded
1 cup flaked coconut
1 cup chopped walnuts

Icing recipe

2 cups powdered sugar
1 tsp cinnamon
2 TBSP butter melted
1 tsp vanilla extract
2 TBSP milk

Instructions

Prep: Spray a 10x15 jelly roll pan with non-stick spray and set it aside. Preheat the oven to 350°F.
Use a cheese grater and grate the zucchini to obtain the required amount, squeeze extra liquid out using a paper towel.
Batter: In a medium sized mixing bowl cream the butter and sugars using an electric mixer. Add the eggs and vanilla extract; beat again until combined.
In a separate bowl, whisk the flour, baking powder, and salt. Proceed to gradually stir the dry mixture into the butter mixture. Stir in the shredded zucchini, coconut flakes, and 2/3 cup of the walnuts.
Bake: Spread the batter on the prepared pan and place in the preheated oven to bake for 25-30 minutes. Or until a toothpick inserted near the center comes out clean.
Icing: Combine the powder sugar, cinnamon, butter, vanilla extract, and milk. Whisk well until lump free and smooth. Drizzle the icing over the cooled cake and top with the remaining nuts. Cut into squares, serve & enjoy!

Notes

These zucchini bars will stay fresh for up to 5 days if stored in an airtight container at room temperature or in the fridge.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition