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Creamy Cream Cheese Zucchini Bars with Walnut Crumble

cream cheese zucchini bars - featured image
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These zucchini bars feature a moist zucchini base layered with a creamy cream cheese filling and topped with a crunchy walnut crumble, offering a perfect balance of creamy, nutty, and slightly sweet flavors.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini, well drained)
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon salt
  • ¼ cup vegetable oil (or melted coconut oil)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup chopped toasted walnuts
  • 2 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cold unsalted butter, diced

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. Grate 1 medium zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
  3. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon (if using), and salt.
  4. In a separate bowl, mix vegetable oil, 1 large egg, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in grated zucchini carefully.
  6. In a clean bowl, beat softened cream cheese until creamy. Add powdered sugar, 1 egg, and vanilla extract; beat until smooth and fluffy.
  7. Spread zucchini batter evenly into the prepared pan. Spoon and spread cream cheese mixture evenly over the zucchini layer.
  8. In a small bowl, combine chopped toasted walnuts, brown sugar, flour, and cold butter. Mix with fingers or fork until crumbly.
  9. Sprinkle walnut crumble evenly over the cream cheese layer and press lightly to help it stick.
  10. Bake for 40–45 minutes until edges are golden and center is mostly set but slightly jiggly. A toothpick near edges should come out clean or with moist crumbs.
  11. Cool completely in the pan on a wire rack for at least 1 hour before slicing.
  12. Use parchment overhang to lift bars out and slice into squares or rectangles. Serve at room temperature or chilled.

Notes

Drain zucchini thoroughly to avoid soggy bars. Do not overmix batter to keep bars tender. Soften cream cheese before mixing for smooth texture. Toast walnuts for enhanced flavor. Use parchment paper for easy removal. Tent with foil if cream cheese layer browns too quickly. Cool completely before slicing for best texture.

Nutrition

Keywords: zucchini bars, cream cheese bars, walnut crumble, zucchini dessert, easy zucchini recipe, creamy dessert bars, healthy zucchini treat

Find it online: https://morselora.com/creamy-cream-cheese-zucchini-bars-with-walnut-crumble-easy-recipe/