Now that we’re in the middle of summer, those of you with vegetable gardens may have more zucchini than you know what to do with! If you do, these Zucchini-Banana Bars are a great recipe to make! They’re so moist and yummy, just as you would expect, with shredded zucchini and mashed bananas in them. And they’re flavored with some of my favorite spices—cinnamon and nutmeg (I added a little more spice than the original recipe called for). Not only that, they’re also topped with a thick and rich cream cheese frosting.
These bars make a great dessert for this time of year, or they’re perfect with a cup of coffee or tea when you’re taking a little break. So go ahead and indulge yourself with these Zucchini-Banana Bars! Even if you don’t have your own garden zucchini, it’s definitely worth buying some just so you can make these! 🙂
Zucchini-Banana Bars
ZUCCHINI-BANANA BARS with CREAM CHEESE FROSTING by NancyC, adapted from Shugary Sweets
Makes a 9 x 13 pan, about 12-16 servings 
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup mashed bananas (about 2 medium)
- 2 cups all-purpose unbleached flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 cups shredded zucchini
Preheat oven to 350˚F. Grease a 9 x 13″ pan; set aside.
In large bowl, cream butter and sugar. Add in egg and vanilla, then stir in mashed bananas and blend everything well.
In medium bowl, blend flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
Add flour mixture to butter-sugar-banana mixture in large bowl. Blend well, then fold in zucchini and mix everything well.
Pour batter into prepared 9 x 13″ pan and bake at 350˚F for 25 minutes, or until edges brown and pull from sides.
Let bars cool completely, then frost with Cream Cheese Frosting.
CREAM CHEESE FROSTING
- 1 (8-ounce) package cream cheese or light cream cheese, softened
- 1/4 cup butter, softened
- 4 cups powdered sugar
- Optional: Half & Half (light cream) if you want a thinner consistency
In medium-size bowl, blend softened cream cheese and softened butter. Add in powdered sugar a cup at a time, blending well after each addition (this makes a nice thick frosting–if you prefer a thinner consistency, add some Half & Half, or light cream, starting with 1 Tablespoon; then add a little more if needed). Spread evenly over completely cooled bars, then cut and serve. If serving later, keep in refrigerator until ready to serve. Also refrigerate any bars that are leftover because of the cream cheese frosting.
Recipe from NancyC | nancy-c.com
This is one of my favorite zucchini recipes! Do you have a favorite?
Sharing at Meal Plan Monday, Weekend Potluck, Farmhouse Friday, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Homestead Blog Hop, Wonderful Wednesday, LouLou Girls, Happiness is Homemade, Inspire Me Monday.
NancyC 
17 responses to “Zucchini-Banana Bars”
Looks so delicious & makes my stomach rumbling! 🙂
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What a delicious healthy bake, so easy to make too! I love using zucchini in baking but never tried it with banana. Sounds like a great combination!
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Oh hello gorgeous! These look wonderful. And that cream cheese frosting – Yum!
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Yes, the cream cheese frosting is a must! 🙂
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Like this awesome recipe – Thanks for sharing this at Fiesta Friday. Have a great weekend.
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You too, Rita! 🙂
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Nancy this looks and sounds delicious. Hopefully I will get to try it soon (adding it to the list)! Thanks for sharing at Fiesta Friday.
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Hope you like them! 🙂
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Thanks so much for sharing your awesome post with us at Full Plate Thursday,442 and come back soon!
Miz Helen
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I made these over the weekend and everyone loved them! 🙂 The cream cheese frosting was an amazing update to the original recipe.
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So glad to hear everyone liked these, Josette! Thanks for letting me know! 🙂
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Would this work in a jelly-roll pan? (Larger and thinner then the 9×13)
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I’ve never tried it in that large of a pan—the bars would probably be thinner and your baking time may be less. Let me know if you try it!
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I have made this twice now. The only modification I made was to add vanilla to the frosting. It has been a huge hit and people have gobbled it up. Tonight I made for the third time with the following modifications: I doubled recipe and baked in a large jelly roll pan. Before putting in oven I sprinkled too with chocolate chips and pressed them into batter. Frosting as per recipe except I had a cup of chocolate frosting left from a chocolate zucchini cake so after the cream cheese was on cake I ran stripes of chocolate frosting through the top. Waiting to cut into it. It smells and looks awesome.
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So glad to hear you like this recipe, Patrice! The way you made it sounds really good—thanks for sharing! 🙂
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Thanks. It truly is one of the best and easiest bar recipes I have ever made!!!! I wanted to share a picture of the modified version made I. Jelly roll pan but can’t figure out how to attach a picture to this comment.
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If there’s a way to attach a picture, I don’t know how to do it! 😦 But I’m sure they look just as delicious as they sound! 🙂
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