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Cinnamon Streusel Zucchini Bars with Creamy Glaze

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Tender, cinnamon-spiced zucchini bars topped with a crunchy streusel and creamy glaze. A perfect way to use up summer squash, these bars are quick, easy, and always a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini)
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • ¼ cup light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup unsalted butter, cold and cut into small cubes (for streusel)
  • 1 ½ cups powdered sugar, sifted (for glaze)
  • 3 tablespoons heavy cream (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick spray.
  2. Make the streusel: In a medium bowl, whisk together ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, and 1 teaspoon cinnamon. Add cold butter cubes and use a pastry cutter or fingers to work butter into flour mixture until it resembles coarse sand with some pea-sized butter pieces. Refrigerate while making batter.
  3. Grate zucchini on the smallest holes of a box grater. Do not squeeze out moisture. Measure 1½ cups.
  4. In a large bowl, whisk together 1½ cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. In a separate bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  6. Pour wet ingredients into dry ingredients and stir with a spatula until just combined. Gently fold in grated zucchini. Batter will be thick.
  7. Spread batter evenly into prepared pan. Sprinkle cold streusel evenly over top, then gently press into batter with fingertips.
  8. Bake for 25-30 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 20 minutes, then lift out using parchment handles and cool completely.
  9. Make the glaze: Whisk together powdered sugar, heavy cream, vanilla, and salt until smooth. Glaze should be thick but pourable.
  10. Once bars are completely cool, drizzle glaze over top. Let set for about 10 minutes before cutting into squares.

Notes

Do not squeeze moisture from grated zucchini—it keeps bars moist. Keep streusel cold to prevent sinking. For clean cuts, wipe knife between slices. Bars can be stored at room temperature for up to 3 days or refrigerated for up to a week. Unglazed bars freeze well for up to 3 months.

Nutrition

Keywords: zucchini bars, cinnamon streusel, creamy glaze, summer squash dessert, easy zucchini recipe, potluck dessert, one-bowl recipe

Find it online: https://gleefulfork.com/cinnamon-streusel-zucchini-bars-with-creamy-glaze-45-characters/