Print

Soft & Moist Zucchini Pumpkin Bars Recipe

Soft & Moist Zucchini Pumpkin Bars Recipe
Print Recipe

★★★★★

5.2 from 7 reviews

Delight in these soft and moist zucchini pumpkin bars, perfectly spiced with cinnamon, nutmeg, and cloves. These bars combine shredded zucchini and pumpkin puree for a tender texture and a naturally sweet, autumnal flavor. They can be enjoyed plain or topped with cream cheese frosting, lemon glaze, maple glaze, or a dusting of powdered sugar, making them a versatile treat for any occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup finely shredded zucchini (squeezed to remove moisture)
  • 3/4 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup neutral oil (vegetable or avocado oil)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves (optional)

Optional Toppings

  • Cream cheese frosting
  • Lemon glaze
  • Maple glaze
  • Powdered sugar

Instructions

  1. Prep oven and pan: Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9 inch baking dish or line it with parchment paper to prevent sticking and ensure easy removal of the bars.
  2. Mix wet ingredients: In a large bowl, whisk together the eggs, canned pumpkin puree, oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined.
  3. Add zucchini: Gently fold the finely shredded and squeezed zucchini into the wet mixture, evenly distributing it without overmixing to maintain the batter’s texture.
  4. Mix dry ingredients: In a separate bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves (if using). Gradually add these dry ingredients to the wet mixture, stirring just until everything is incorporated to avoid overworking the batter.
  5. Bake: Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean indicating doneness.
  6. Cool and top: Allow the bars to cool completely in the baking dish. Once cooled, add your choice of cream cheese frosting, lemon glaze, maple glaze, or simply dust with powdered sugar for added sweetness and flair.
  7. Serve: Cut the cooled bars into squares or rectangles. Serve as a delicious snack, dessert, or breakfast treat and enjoy the comforting flavors of zucchini and pumpkin.

Notes

  • Make sure to squeeze out excess moisture from the shredded zucchini to avoid soggy bars.
  • Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
  • Adjust spices according to your preference; cloves are optional but add a warm depth.
  • These bars keep well in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
  • Feel free to add chopped nuts or chocolate chips for extra texture and flavor.

Nutrition

Keywords: zucchini pumpkin bars, moist pumpkin bars, zucchini dessert, fall recipes, baked pumpkin treat

Find it online: https://chefmilacook.com/soft-and-moist-zucchini-pumpkin-bars-recipe/