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Perfectly Easy Cinnamon Sugar Zucchini Bars

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These cinnamon sugar zucchini bars are the perfect balance of moist, tender crumb and an irresistible crackly cinnamon topping. Made with simple pantry ingredients, they are a crowd-pleasing dessert that sneaks in a serving of vegetables.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (about 2 medium) zucchini, grated and squeezed
  • 3 tablespoons granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Grease the parchment lightly with cooking spray.
  2. Wash and trim the zucchini, then grate using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Set aside.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt until well combined.
  4. In a medium bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth and slightly pale, about 30 seconds.
  5. Pour the wet mixture into the dry mixture and stir with a rubber spatula until just combined. Fold in the squeezed zucchini until evenly distributed. The batter will be thick.
  6. Transfer the batter to the prepared pan and spread evenly. In a small bowl, mix the 3 tablespoons of sugar with 1 tablespoon of cinnamon. Sprinkle this mixture evenly over the batter.
  7. Bake on the middle rack for 25-30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges should be lightly golden.
  8. Cool the pan on a wire rack for at least 30 minutes. Use the parchment handles to lift the bars out onto a cutting board. Cool completely before cutting into 24 squares.

Notes

Do not skip squeezing the zucchini—excess moisture will make the bars soggy. Use room temperature eggs for best results. Let bars cool completely before cutting to prevent the topping from sliding off. These bars taste even better on day two.

Nutrition

Keywords: zucchini bars, cinnamon sugar, summer dessert, easy baking, zucchini recipe, moist bars, dairy-free dessert

Find it online: https://novanosh.com/perfectly-easy-cinnamon-sugar-zucchini-bars/