Frosted Zucchini Spice Bars

These frosted zucchini spice bars are the softest treats to ever grace my kitchen This recipe has saved many late summer zucchinis and the warm spices plus creamy frosting make it a family favorite for cozy gatherings or after school snacks

The first time my mom brought these to a potluck they disappeared in minutes Everyone wanted the recipe so I have been baking them every year since then

Ingredients

• Grated zucchini: adds moisture and mild flavor making the bars tender Choose firm medium sized zucchini and grate finely for best texture
• Unsalted butter: gives rich flavor and soft crumb Let it soften at room temperature before using
• Granulated sugar: sweetens and helps create a light fluffy texture Use pure cane sugar if possible
• Eggs: provide structure and help bind the batter Always use large eggs for consistent results
• Vanilla extract: brings a sweet depth Opt for pure vanilla over imitation
• All purpose flour: creates a sturdy but soft base Look for fresh flour without any off odor
• Baking soda: leavens the bars and helps them rise evenly Double check it is fresh and lump free
• Salt: sharpens the sweetness and balances the spices Fine sea salt is ideal
• Ground cinnamon: main spice note Make sure it is aromatic and not faded
• Ground nutmeg: gives warmth and complexity Freshly grated brings extra punch
• Ground cloves: add a subtle depth A little goes a long way so measure carefully
• Powdered sugar: is the key to creamy glaze Sift for ultra smooth finish
• Milk: brings the glaze to a spreadable consistency Whole milk makes it extra rich

Step-by-Step Instructions

Prep Your Pan:

Grease and flour a nine by thirteen inch baking pan so the bars come out cleanly and do not stick Set the oven to three hundred fifty degrees Fahrenheit

Cream Butter and Sugar:

Combine the softened butter and granulated sugar in a large bowl Beat together until pale and fluffy which takes three to five minutes This builds a tender structure

Add Eggs and Vanilla:

Crack eggs in one at a time then stir in the vanilla extract Mix just until incorporated so the batter stays airy

Combine Dry Ingredients:

In a separate bowl whisk flour baking soda salt cinnamon nutmeg and cloves This ensures even distribution of leavening and spice

Mix Wet and Dry:

Gradually add dry ingredients to the wet mixture Stir gently until you see no more dry flour Stop mixing as soon as everything is combined for the softest bars

Fold in the Zucchini:

Squeeze any excess moisture from grated zucchini before adding Fold it in gently so the batter stays light and moist

Bake the Bars:

Spread the batter evenly in the prepared pan Bake on the center rack for twenty five to thirty minutes Test by inserting a toothpick into the center If it comes out clean the bars are done Cool completely in the pan

Make and Spread the Frosting:

In a small bowl whisk powdered sugar and milk until smooth The glaze should be thick yet pourable Spread evenly over cooled bars for a glossy finish

Cut and Serve:

Slice into squares and lift out with a small spatula Serve right from the pan or stack on a platter

Save

I love the way grated zucchini melts into the batter and adds richness without anyone noticing Once my little nephew helped me press the zucchini in a towel to squeeze out water and giggled the whole time It is a memory that makes this recipe extra special for me

Storage Tips

Let the bars cool completely before sealing them in an airtight container Store at room temperature for up to three days For longer storage freeze the bars unfrosted and add glaze after thawing

Ingredient Substitutions

Try using melted coconut oil instead of butter for a dairy free option For extra spice you can swap half the cinnamon with pumpkin pie spice You can also use a gluten free all purpose flour blend with great results

Serving Suggestions

These bars go perfectly with a warm mug of tea or coffee For a festive touch sprinkle chopped walnuts or a dusting of cinnamon on the frosting before it sets I have also enjoyed them as a sweet brunch addition

Cultural and Historical Context

Zucchini baked goods gained popularity in American home kitchens to help use garden surplus The subtle flavor and moisture of zucchini make it a clever choice for soft cakes and bars Spiced bakes with creamy frostings are a staple at autumn gatherings and church potlucks in my family

Recipe FAQs

→ How do I prepare the zucchini before mixing?

Finely grate the zucchini and squeeze out any extra moisture using a clean towel. This keeps the bars from becoming too soggy.

→ Can I substitute the spices?

Yes, you can adjust the blend of cinnamon, nutmeg, and cloves to suit your taste or substitute with pumpkin pie spice for convenience.

→ How should I store the finished bars?

Store bars in an airtight container at room temperature for up to three days. They can also be refrigerated for longer freshness.

→ Is it necessary to use unsalted butter?

Unsalted butter is recommended to control the overall saltiness, but salted butter can be used if you reduce added salt accordingly.

→ What’s the best way to frost the bars?

Wait until the bars are completely cool, then spread the frosting evenly with an offset spatula for a smooth finish.