These moist zucchini bars made with fresh milled flour are topped with a luscious cream cheese frosting, and are a delicious way to use up all of that garden zucchini! This recipe is a great dessert for picnics or gatherings.
What You’ll Need To Make These Zucchini Bars Made With Fresh Milled Flour
For Bars:
Grated Zucchini
Fresh Milled Soft White Wheat Flour
Baking Powder
Cinnamon
Salt
Brown Sugar
Butter
Eggs
Sour Cream
Vanilla Extract
For Frosting:
Cream Cheese
Butter
Powdered Sugar
Vanilla Extract
This recipe is super easy and can be made without a mixer. Although, if you want to use a stand mixer go ahead, just don’t over-mix once you add the flour mixture.
These zucchini bars have a moist, dense texture. It makes me think of zucchini bread or banana bread, but in bar form, and with a delicious cream cheese frosting! Make a double batch on a 13×18 baking sheet and these will be a definite crowd pleaser at your next potluck or BBQ!
How To Store Zucchini Bars
Cover the zucchini bars with plastic wrap or store in an airtight container. Because they have cream cheese frosting, they do need to be kept in the fridge. If you are preparing ahead I find it easier to wrap the unfrosted bars and frost when I get to a gathering. If you have a baking sheet with a lid that works great for storing frosted bars.
For freezing these can be frozen with or without frosting and put in an airtight container or a plastic freezer bag for up to 3 months.
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2 Quart Glass Measuring Cup/Mixing Bowl
10×15 Baking Sheet for single batch
13×18 Baking Sheet With Lid for double batch
My top 2 places to order wheat berries are Azure Standard or Country Life Natural Foods. If it’s your 1st order through Country Life use code: freshmilledmama for 10% off!
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Zucchini Bars Made With Fresh Milled Flour
Ingredients
For Bars
- 2 cups grated zucchini (don't drain the liquid)
- 240 grams fresh milled soft white wheat flour (approx. 2 1/2 cups)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 213 grams brown sugar (1 cup)
- 170 grams butter, melted (3/4 cup)
- 3 eggs
- 1/2 cup sour cream
- 2 tsp vanilla extract
For Frosting
- 8 oz cream cheese, softened (1 block)
- 4 tbsp butter, softened
- 250 grams powdered sugar (approx. 2 cups)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350℉. Either spray or line a 10×15 baking pan with parchment paper. *If making a double batch use a 13×18 pan.
- Grate your zucchini and set aside.
- In a mixing bowl whisk together brown sugar, butter, eggs, sour cream, and vanilla extract until well combined. Then add in zucchini and mix until well combined.
- In a separate mixing bowl add your flour, baking powder, cinnamon, and salt. Mix until combined.
- Next add the dry mixture to the wet mixture and mix until combined and there are no dry spots. Don't overmix.
- Pour the batter into prepared baking sheet and bake for 27-30 minutes or until golden and the middle is set and not jiggly. This may vary with ovens. For a 13×18 pan bake approx. 33-35 minutes.
- For frosting cream the cream cheese and butter together in a stand mixer or with a hand mixer. Slowly add the powdered sugar, mixing well after each addition. Add vanilla extract and mix until smooth.
- Remove baking sheet and set on a cooling rack. Cool completely before frosting.
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