Zucchini Nut Bars with Cream Cheese Frosting

Gluten-Free and OMG!
D-E-L-I-C-I-O-U-S!!!
This zucchini bar recipe arrives just in time to help you use up all that extra zucchini in your garden.
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Gluten-Free Zucchini Nut Bars

Gluten-Free Zucchini Nut Bars with Cream Cheese Frosting

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.

Gluten-Free Zucchini Nut Bars
Baking in a jellyroll pan makes it thinner, less like a cake, and more bar like than most of the recipes I’ve found.

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!

Learn how to adjust the serving size.
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Gluten-Free Zucchini Nut Bars

Gluten-Free Zucchini Nut Bars

Gluten-Free Zucchini Nut Bars - Just in time to use all that extra zucchini in your garden!
5 from 1 vote
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Course: Dessert, On-the-Go, Snack
Cuisine: American
Keyword: cream cheese, eggs, nuts, zucchini
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 24 bars
Calories: 210kcal

Equipment

  • mixing bowls
  • whisk
  • 10" x 15" Jellyroll pan

Ingredients

For the Bars

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 gluten-free Vanilla Extract
  • 1/2 cup Pecans or Walnuts for topping chopped

Instructions

  • Preheat oven to 350ºF
  • Add the dry ingredients to a bowl, whisk together, and set aside.
  • In a separate bowl add the eggs, grated zucchini, milk, oil, and vanilla, and stir to combine.
  • Add the dry ingredients to the wet ingredients and mix together, stirring into a smooth batter.
  • 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

  • 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.
  • Spread the frosting in an even layer over the cooled bars, top with chopped nuts, cut into 24 evenly spaced squares to serve.

Copyright © 2017-2019 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

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Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

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  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
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Where my passion is all about helping people to create lasting change in their health and life by making delicious, nutritious choices for eating better. Here you'll find easy recipes that use only real, whole foods with ingredients you can trust. Gluten-free meals that never, ever compromise on taste, that save you time - even when life gets busy.

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