Frosted Zucchini Bars with Chocolate Chips are perfect dessert to use up summer zucchini. This delectable dessert features a tasty cream cheese icing, a moist texture and a rich chocolate chip flavor. Plus, it feeds a crowd!
Frosted Zucchini Bars with Chocolate Chips
Zucchini is one of those vegetables that can be a double edged sword. It’s an easy vegetable to grow in your own garden, and the harvest is usually bountiful—but sometimes, too bountiful. Anyone who has ever grown zucchini understands. Suddenly, the weather is right, and you have so much zucchini that it’s coming out of your ears.
I am always searching for new ways to use zucchini. I bake with it, cook with it, and stick it in surprising places. Want proof, see the list of our favorite zucchini recipes below.
- Mom’s Chocolate Chip Zucchini Bread
- Mocha Glazed Chocolate Zucchini Bread
- Spicy Roasted Zucchini
- Cheesy Zucchini Casserole
- Zucchini Quiche
- Butterscotch Zucchini Cake
- Zucchini Pie
- Double Chocolate Zucchini Cake from Farmwife Cooks
This particular zucchini bar recipe was cut out from an old newspaper and stored in Grandma’s Wooden Recipe Box. I’m not sure if she ever made them, but something about the recipe caught her eye.
It turns out, this recipe is super easy to whip up. Baking this moist zucchini cake in a jelly roll pan means that the cooking time is relatively short. The recipe did note to be sure not to overcook the zucchini bars.
The cream cheese frosting was just as simple as the cake. I’ll be saving it to use on some other desserts in the future.
How To Make Chocolate Chip Zucchini Bars with Frosting:
For the full Iced Zucchini Bars recipe, scroll to the bottom of this post.
Instructions:
- Beat together eggs, sugar and oil.
- In a separate bowl, mix together flour, cinnamon, baking soda, baking powder, and salt. Slowly add to the wet ingredients.
- Stir in zucchini, nuts, vanilla and chocolate chips.
- Pour into a greased jelly roll pan. Bake at 350 degrees F for 25 minutes.
- While cooling, mix together cream cheese, margarine, vanilla and powdered sugar.
- Frost cooled cake.
Notes About Zucchini Bars with Cream Cheese Frosting:
- These moist zucchini bars will feed a crowd. They are prepared in a jelly roll pan. You can easily transport these to a pitch-in by covering with the lid.
- There’s no need to squeeze the excess liquid from the zucchini for this chocolate chip zucchini bar recipe.
- Be sure to properly grease the jelly roll pan with shortening so that the bars come out of the pan easily.
- The original recipe stated that you could substitute raisins for the chocolate chips for a new spin.
- Do not over-bake these chocolate chip zucchini bars; you don’t want a dry texture. Check them with a toothpick in the center of the pan.
- For the cream cheese frosting, be sure the margarine is softened and the cream cheese is at room temperature.
- Love zucchini in your desserts? Try our Butterscotch Zucchini Cake and Zucchini Pie recipes.
Linking up to Weekend Potluck!
Frosted Zucchini Bars with Chocolate Chips are perfect dessert to use up summer zucchini. This delectable dessert features a tasty cream cheese icing, a moist texture and a rich chocolate chip flavor. Plus, it feeds a crowd!
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 1/4 cups flour
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 Tablespoon vanilla
- 2 cups zucchini, grated
- 3/4 cup chocolate chip
- 1 cup chopped nuts
- 1 stick margarine, softened
- 3 ounces cream cheese, room temperature
- 1 teaspoon vanilla
- 2 1/2 cups powdered sugar
Beat eggs; add sugar, and then oil, beating well.
In a separate bowl, mix flour, cinnamon, baking soda, baking powder, and salt; add to the egg mixture and mix until just incorporated
Stir in vanilla, grated zucchini, chocolate chips and nuts.
Pour into a greased 15 x 17 inch jelly roll pan.
Bake at 350 for 25-30 minutes, or until a toothpick comes out clean. Do not overbake.
Beat together softened margarine, room temperature cream cheese, vanilla and powdered sugar until smooth.
Cool the bars completely before frosting.
- These moist zucchini bars will feed a crowd. They are prepared in a jelly roll pan. You can easily transport these to a pitch-in by covering with the lid.
- There's no need to squeeze the excess liquid from the zucchini for this chocolate chip zucchini bar recipe.
- Be sure to properly grease the jelly roll pan with shortening so that the bars come out of the pan easily.
- The original recipe stated that you could substitute raisins for the chocolate chips for a new spin.
- Do not over-bake these chocolate chip zucchini bars; you don't want a dry texture. Check them with a toothpick in the center of the pan.
- For the cream cheese frosting, be sure the margarine is softened and the cream cheese is at room temperature.
- Love zucchini in your desserts? Try our Butterscotch Zucchini Cake and Zucchini Pie recipes.
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