Nothing says comfort like a pan of these classic Amish Recipe for Zucchini Bars with Cream Cheese Frosting. I first tried them at a church potluck years ago – one bite of that impossibly moist crumb and tangy-sweet frosting, and I begged the sweet older lady for her recipe. What makes these so special? The Amish know their way around humble ingredients, turning garden-fresh zucchini into the most tender bars you’ll ever taste. That cream cheese frosting isn’t just a topping – it’s the perfect creamy counterpoint to the spiced cake. My family now requests these weekly during zucchini season, and once you try them, you’ll understand why.
Why You’ll Love This Amish Recipe for Zucchini Bars with Cream Cheese Frosting
Let me tell you why these zucchini bars have become my go-to dessert:
- The zucchini keeps them insanely moist – we’re talking melt-in-your-mouth texture that stays fresh for days
- That cream cheese frosting? Pure heavenly balance – just sweet enough with that lovely tang to cut through the spice
- So easy to throw together – honestly easier than cookies with no fancy techniques or equipment needed
- They make zucchini disappear from your garden (or grocery bag) faster than you can say “second helping”
- The crowd factor is unreal – I’ve never brought leftovers home from any potluck or picnic
- That Amish magic – simple ingredients transformed into something truly special
Seriously, these might just convert your zucchini-haters into zucchini-lovers. Happens every time in my house!
Ingredients for Amish Zucchini Bars with Cream Cheese Frosting
Here’s everything you’ll need to make these irresistible zucchini bars – I’ve separated them by the bars and frosting so you can shop efficiently:
For the Bars:
- 2 cups grated zucchini (about 1 medium), squeezed dry in a clean kitchen towel
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
For the Cream Cheese Frosting:
- 8 oz (1 package) full-fat cream cheese, softened
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Ingredient Notes & Substitutions
- Zucchini prep is key: Squeezing out excess moisture prevents soggy bars – I twist mine in a clean dish towel until no more liquid comes out.
- Dairy matters: Use full-fat cream cheese and real butter for the frosting – low-fat versions make it too runny.
- Oil options: Vegetable oil keeps the bars moist, but melted coconut oil works beautifully too (adds a subtle flavor).
- Spice swap: No cinnamon? Try 1/2 tsp nutmeg or pumpkin pie spice instead.
- Sweetener adjustment: Reduce sugar to 3/4 cup if you prefer less sweetness in the bars.
Equipment You’ll Need
No fancy gadgets required for these zucchini bars – just these basic kitchen tools:
- 9×13 inch baking pan (metal or glass both work)
- 2 mixing bowls (one for wet, one for dry ingredients)
- Electric hand mixer or stand mixer for the frosting
- Rubber spatula
- Box grater for the zucchini
- Clean kitchen towel for squeezing moisture
That’s it! You probably have everything waiting in your kitchen right now.
How to Make Amish Zucchini Bars with Cream Cheese Frosting
Alright, let’s get baking! I promise this recipe is easier than it looks – just follow these simple steps for the most amazing zucchini bars you’ve ever tasted.
Step 1: Prepare the Zucchini Batter
First things first – preheat your oven to 350°F (175°C) and grease that 9×13 inch pan. Now, grab your zucchini and grate it on the medium holes of your box grater. Here’s my trick: wrap those grated zucchini shreds in a clean kitchen towel and squeeze like you’re wringing out a wet swimsuit. You’ll be shocked how much liquid comes out!
In a large bowl, whisk together the oil, sugar, eggs, and vanilla until smooth. In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Now the fun part – gently fold the dry ingredients into the wet mixture, then stir in your squeezed-dry zucchini. Remember, don’t overmix! A few flour streaks are totally fine – they’ll disappear during baking.
Step 2: Bake to Perfection
Pour your batter into the prepared pan (it’ll be thick!) and smooth the top with your spatula. Pop it in the oven on the middle rack and set your timer for 25 minutes. When it goes off, do the toothpick test – if it comes out clean, they’re done! If not, give it another 2-3 minutes.
Here’s where patience comes in – let those bars cool completely in the pan on a wire rack. I know, I know, the smell is irresistible, but trust me, frosting warm bars leads to a melty mess. About an hour should do it.
Step 3: Make the Cream Cheese Frosting
While the bars cool, let’s make that heavenly frosting. Your cream cheese and butter MUST be softened – I leave mine out for at least 2 hours. Beat them together until smooth and fluffy, about 2 minutes. Now gradually add the powdered sugar (sift it first to avoid lumps!), then the vanilla. Beat until it’s light as a cloud – if it’s too thick, add a teaspoon of milk; too thin, add more powdered sugar.
Spread this creamy goodness over your cooled bars, cut into squares, and try not to eat them all at once!
Tips for the Best Amish Zucchini Bars
After making these zucchini bars dozens of times (okay, maybe hundreds), I’ve learned a few tricks that take them from good to “oh my goodness, I need the recipe!” Here are my can’t-miss tips:
- Paper trick: Line your pan with parchment paper with overhanging edges – makes lifting out perfect bars so easy for clean cuts.
- Room temp is key: Cold eggs and cream cheese don’t mix well – take them out at least 1-2 hours before baking.
- Zucchini squeeze test: Keep squeezing until your zucchini feels like damp sand – any extra moisture makes soggy bars.
- Frosting sweet spot: If your frosting seems too thick, add milk 1 teaspoon at a time until it spreads like a dream.
- Spice it up: Try adding 1/4 teaspoon of nutmeg or cardamom to the batter for extra warmth.
Trust me, these little touches make all the difference between “good” and “grandma-worthy” zucchini bars!
Serving and Storing Amish Zucchini Bars
These zucchini bars taste amazing at room temperature – that cream cheese frosting stays perfectly spreadable and the spices really shine. I usually let them sit out about 20 minutes after refrigerating (if you can wait that long!). For storage, keep them covered in the fridge for up to 5 days – the zucchini keeps them moist the whole time. Want to freeze them? Do it before frosting – wrap cooled bars tightly in plastic, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then frost when ready to serve!
Amish Zucchini Bars with Cream Cheese Frosting FAQs
I’ve gotten SO many questions about these zucchini bars over the years – let me answer the most common ones so you can bake with confidence:
- “Can I use frozen zucchini?” Absolutely! Just thaw completely, squeeze out ALL the liquid (seriously, like you’re making zucchini jerky), then pat dry with paper towels. Frozen works great when fresh isn’t available.
- “Help! My bars always turn out soggy!” Nine times out of ten, this means not squeezing enough moisture from the zucchini. My trick? Squeeze, then squeeze again – when you think you’re done, give it one more good press.
- “Can I make these ahead?” You bet! Bake the bars up to 2 days early (store unfrosted at room temp), then frost the day you serve them. The flavors actually improve as they sit!
- “What’s the best way to cut clean squares?” Dip your knife in hot water and wipe between cuts – gives you those picture-perfect edges every time.
- “Any nut-free frosting options?” Try swapping the cream cheese frosting for a simple vanilla glaze (powdered sugar + milk) if allergies are a concern – still delicious!
Got more questions? Drop them in the comments – I’m happy to help troubleshoot your batch!
Nutritional Information
Now, I’m no nutritionist, but here’s the general breakdown per serving (about 1 bar) based on my recipe testing. Remember, these are estimates and can vary depending on your specific ingredients:
- Calories: 180
- Total Fat: 8g (3g saturated)
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 15g
- Protein: 2g
- Sodium: 120mg
If you need to adjust, try reducing the sugar to 3/4 cup or using a sugar substitute – just know it might change the texture slightly.
Try this Amish recipe and share your results in the comments – I’d love to hear how your zucchini bars turn out!
Print
Irresistible Amish Recipe for Zucchini Bars with 4 Secret Tips
- Total Time: 50 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
A delicious Amish-inspired dessert featuring moist zucchini bars topped with rich cream cheese frosting.
Ingredients
- 2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- For frosting: 8 oz cream cheese, 1/4 cup butter, 2 cups powdered sugar, 1 tsp vanilla
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch baking pan.
- Mix zucchini, oil, sugar, eggs, and vanilla in a bowl.
- Add flour, baking soda, salt, and cinnamon. Stir until combined.
- Pour batter into prepared pan. Bake for 25-30 minutes.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla.
- Spread frosting on cooled bars. Cut into squares.
Notes
- Squeeze excess moisture from zucchini before using.
- Store bars in refrigerator for up to 5 days.
- Can be frozen without frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Amish
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Amish zucchini bars, zucchini dessert, cream cheese frosting, easy dessert recipe