Moist Zucchini Bars Recipe with 2 Cups Fresh Zucchini

Published: May 2, 2025

Updated: June 28, 2025

You know those summer afternoons when your garden is practically exploding with zucchini? That’s when I whip up a batch of these magical zucchini bars—perfect for sneaking veggies into dessert (or breakfast…no judgment here!). My neighbor first introduced me to this recipe years ago when she handed me a plate stacked with these moist, cinnamon-kissed squares, and I’ve been hooked ever since. What I love most is how they balance wholesome and indulgent—the grated zucchini keeps them incredibly tender while that golden-brown top gives just enough sweetness to make you forget you’re eating vegetables. Whether you’re packing lunchboxes or need a quick snack straight from the pan (we’ve all been there), these zucchini bars are my go-to for using up that mountain of summer squash.

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Why You’ll Love These Zucchini Bars

Trust me, these aren’t just another zucchini recipe—they’re the kind of bars you’ll make on repeat. Here’s why:

So easy—just mix, pour, and bake (no fancy techniques!)
Secretly healthy with fresh zucchini adding moisture and nutrients
Perfect for sneaky snacking—equally great with coffee or packed in lunchboxes
Kid-approved (mine gobble them up without spotting the green flecks!)
Uses up garden zucchini when you’re drowning in summer squash

Seriously, one bite of that cinnamon-kissed crumb, and you’ll be hooked like I was.

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Ingredients for Zucchini Bars

Grab these simple pantry staples—you probably have most already! The magic happens with:

2 cups grated zucchini (packed tight—I use the medium holes on my box grater)
1 cup all-purpose flour (spooned lightly into the measuring cup, never packed)
1/2 cup sugar (white works, but I sometimes swap half with brown sugar for extra depth)
1/4 cup vegetable oil (or melted coconut oil if I’m feeling fancy)
1 large egg (lightly beaten—room temperature blends best)
1 tsp vanilla extract (the real stuff—imitation just doesn’t hit the same)
1 tsp baking powder (check it’s fresh—old powder means flat bars)
1/2 tsp cinnamon (my secret? A tiny pinch of nutmeg too when no one’s looking)

Pro tip: Don’t drain the zucchini! Those juices keep the bars irresistibly moist.

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How to Make Zucchini Bars

Okay, let’s get baking! These zucchini bars come together faster than you can say “second helping.” Here’s exactly how I do it:

Preheat that oven! Crank it to 350°F (175°C) and grab your favorite 8×8-inch baking pan. Give it a good greasing—I use butter or cooking spray, making sure to get into every corner.
Mix it up! In a big bowl, toss in the grated zucchini (juices and all!), flour, sugar, oil, egg, vanilla, baking powder, and cinnamon. Stir just until combined—don’t overmix or your bars will be tough. The batter will look thick but slightly lumpy, and that’s perfect!
Spread the love. Pour your batter into the greased pan and smooth the top with a spatula. It’ll be sticky—that’s the zucchini working its magic.
Bake to golden perfection. Pop it in the oven for 25-30 minutes. You’ll know they’re done when the edges pull away slightly and the top springs back when gently pressed. A toothpick should come out with just a few moist crumbs (not wet batter!).
Cool completely. This is the hardest part—waiting! Let them cool in the pan for at least 20 minutes before slicing. They’ll hold together better, I promise.

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Tips for Perfect Zucchini Bars

Here’s how I get bakery-worthy results every time:

Don’t squeeze the zucchini! Unlike other recipes, we want all that natural moisture here—it keeps the bars tender.
Grease like you mean it. Those corners love to stick—I sometimes dust with flour after greasing for extra insurance.
Check early! Ovens vary—start checking at 22 minutes to avoid overbaking.
Cool before cutting. I know it’s tempting, but warm bars crumble easily. Patience pays off!

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Ingredient Substitutions & Notes

Listen, I get it—sometimes you gotta improvise! Here’s how I tweak these zucchini bars without losing that magic texture:

Flour swap: Gluten-free 1:1 blend works beautifully (I’ve used Bob’s Red Mill with great results). Whole wheat flour makes denser bars—I’ll do half-and-half with all-purpose.
Oil options: Melted coconut oil adds a lovely hint of richness, while applesauce (1/4 cup) cuts fat but keeps moisture.
Egg-free? A flax egg (1 tbsp ground flax + 3 tbsp water) does the trick in a pinch.

And please—use fresh zucchini! The pre-shredded stuff is too dry, and frozen turns mushy. Trust me, grating your own makes all the difference.

Storing and Reheating Zucchini Bars

These zucchini bars disappear fast in my house, but if by some miracle you have leftovers, here’s how to keep them fresh:

Room temp: Store in an airtight container for up to 2 days (if they last that long!).
Fridge: They’ll stay moist for 3-4 days—I just pop a slice in the microwave for 10 seconds to revive that fresh-from-the-oven warmth.
Freezer: Wrap individual bars tightly in plastic, then foil. They freeze beautifully for up to 1 month—perfect for sudden snack attacks!

Truth time? I’ve been known to eat them cold straight from the fridge…no shame!

Nutritional Information for Zucchini Bars

Let’s keep it real—these zucchini bars are a treat, but they pack some sneaky-good nutrition too! (Values are estimates—your ingredients might vary slightly.) Each bar has about:

120 calories
5g fat (mostly the good kind from oil!)
17g carbs (with 1g fiber thanks to our veggie star)
2g protein (bonus fuel for snack time)

Not bad for something that tastes like dessert, right? The zucchini adds vitamins A and C too—but we’ll keep that our little secret.

FAQs About Zucchini Bars

I’ve gotten so many questions about these zucchini bars over the years—here are the ones that pop up most often!

Can I freeze these? Absolutely! They freeze like champs—just wrap individual bars tightly in plastic wrap, then foil. They’ll keep for up to 1 month. Thaw overnight in the fridge or zap for 15 seconds in the microwave when cravings strike.

Can I add nuts or chocolate chips? Oh yes! Fold in 1/4 cup of chopped walnuts or pecans for crunch, or chocolate chips for a sweeter twist (my kids beg for mini chocolate chips!). Just don’t go overboard—too many add-ins make the bars crumbly.

Can I reduce the sugar? You can cut it down to 1/3 cup, but expect denser bars. The sugar helps create that perfect tender crumb, so I wouldn’t go lower than that. For a natural option, try swapping half with maple syrup—just reduce other liquids slightly.

Why did my bars turn out soggy? Likely culprit? Overmixing the batter or not baking long enough. Remember—we want moist, not wet! The toothpick test never lies.

Share Your Zucchini Bars Experience

Did you make these zucchini bars? Tell me all about it—did your kids spot the zucchini? Did you add any fun twists? Leave a comment below or tag me on social media so I can see your delicious creations!