Don’t miss the delicious fun!

G-Free Deliciously
Follow by Email
Zucchini Nut Bars with Cream Cheese Frosting
G-Free Deliciously

G-Free Deliciously

The Blog for Living Your Best Gluten-Free Lifestyle!

All Posts
How many Butterfly Likes do you give this?

Zucchini Nut Bars with Cream Cheese Frosting

Gluten-Free and OMG! D-E-L-I-C-I-O-U-S!!! These Amazing Zucchini Nut Bars with Cream Cheese Frosting arrive just in time to help you use up all that extra zucchini.

It’s August and my gardens are in full production. That means that zucchini’s are plentiful in my kitchen and they show up everywhere in the meals and desserts I prepare.
Every year I search for new and different ways to prepare this prolific vegetable, trying new recipes, and experimenting with tried-and-true family favorites to adapt into gluten-free versions that are tasty and unique. And, while zucchini bar recipes are shared by many cooks across the internet, you’ll find that this recipe is a little different because it’s baked in a jellyroll pan. Baking in a jellyroll pan makes it thinner, less like a cake, and more bar like than most of the recipes I’ve found. The basic mix has been adapted from a zucchini bread recipe passed to me by my mom years ago.
One quality you can always depend on when including zucchini and other grated vegetables in recipes is that they add a perfect moistness and sweetness to what you’re making. Using them in your bread, bar, and muffin recipes are another great way to sneak veggies into your picky eaters’ diet.
But, whatever your reason for incorporating the prolific zucchini into your baking and cooking, you’ll find this easy to make bar is a great accompaniment to serve along with yogurt and berries for breakfast, as a quick afternoon snack by itself, or as a simple dessert with lunch or dinner. Enjoy!

Zucchini Nut Bars with Cream Cheese Frosting
G-Free Deliciously

G-Free Deliciously

The Blog for Living Your Best Gluten-Free Lifestyle!

Zucchini Nut Bars with Cream Cheese Frosting

Zucchini Nut Bars with Cream Cheese Frosting

Have you fixed this recipe?

Help others in their decision to fix it too! Place your star rating vote below to enter this recipe into G-Free Deliciously’s Best of the Best Hall of Fame! Comment and share, to show you care.

Save Recipe Save to BigOven
Zucchini Nut Bars with Cream Cheese Frosting
Rate this recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Category: G-Free Deliciously, Desserts, Snacks

Cuisine: American

Yield: 24

Serving Size: 1

Zucchini Nut Bars with Cream Cheese Frosting


  • 1 1/2 Cups gluten-free All-Purpose Flour
  • 1 Cup granulated Sugar
  • ½ teaspoon gluten-free Baking Powder
  • ½ teaspoon Salt
  • 2 large Eggs
  • 1 Cup Zucchini, grated
  • 1/3 Cup Milk
  • ½ Cup Vegetable Oil
  • 1 Teaspoon Vanilla Extract
    For the Cream Cheese Frosting
  • 8 ounces Cream Cheese, softened to room temperature
  • 2 cups Powdered Sugar
  • 4 Tablespoons heavy Cream
  • 2 Tablespoons Butter, softened
  • 2 Teaspoons Vanilla Extract
  • 1/2 Cup chopped Pecans or Walnuts for topping


  1. Preheat oven to 350ºF
  2. Add the dry ingredients to a bowl, whisk together, and set aside.
  3. In a separate bowl add the eggs, grated zucchini, milk, oil, and vanilla, and stir to combine.
  4. Add the dry ingredients to the wet ingredients and mix together, stirring into a smooth batter.
  5. Prepare a 10 x 15-inch jellyroll pan by lightly spraying the bottom and sides with a gluten-free vegetable-based cooking spray. Spread the batter evenly in the pan, and bake 25-30 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
    For the Frosting
  1. While the bars are baking, combine the cream cheese, butter, powdered sugar, 2 Tablespoons of the cream, and the vanilla in a large bowl. Stir together with a hand-held electric mixer to combine the ingredients. Increase the speed of the mixer to medium and blend the mixture to a smooth spreading consistency, adding more cream if necessary.
  2. Spread the frosting in an even layer over the cooled bars, top with chopped nuts, cut into 24 evenly spaced squares to serve.

Copyright © 2018 Kymberley Pekrul | G-Free Deliciously |

Share on print
Share on email
Share on pocket
Share on facebook
Share on twitter
Share on pinterest
Share on linkedin

Did you fix this recipe?

Take a quick pic and share it on Instagram.
Tag it @gfreedeliciously and hashtag it #gfreedeliciously.

Kymberley Pekrul


  • The activities I to do most are cooking, being creative with food, gardening, quilting, sewing, and writing!
  • In my life, I have traveled to 31 of the states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting. Among the places, I’ve lived in Arizona, California, Michigan, and Wisconsin.
  • As a little girl I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to make was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them 🙄  Learn more →

hey! i’m so
 Happy to Meet You!

I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.  
Learn more →

AWESOME FOOD FOR EVERYBODY Recipes that just happen
to be gluten-free!

Join our growing list of subscribers to get our latest posts and more delivered straight to your inbox!

We promise not to spam you.
Unsubscribe at any time.


Gift Ideas for Soldiers
Send Wisconsin Cheese Nationwide
Bratwurst and Tailgating
Send Ice Cream Nationwide
Send Last Minute Gifts Nationwide
Deal of the Week
FREE Summer Watch Weekend! Starting today, whet your appetite with 10 summer cooking classes that are free to stream 6/22-6/24/18 at!

Like this:

Like Loading...

Enjoy this blog? Please spread the word!

%d bloggers like this: