Zucchini Banana Bread Bars

Zucchini banana bread bars are moist, cakey, and packed with ripe bananas. A thin layer of cinnamon icing adds the perfect finishing touch.

Prep Time 15

Cook Time 1

Total Time 1 15

Servings squares

Preheat oven to 350℉. Line a 9x9 square pan with parchment paper or lightly grease and set aside.
In a large bowl, add bananas and mash with a fork.
Add grated zucchini (with the liquid squeezed out), brown sugar, granulated sugar, oil, eggs, and vanilla extract. Stir until combined. Set aside.
In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
Make a well in the middle and add wet ingredients. Stir until just combined.
Pour batter into prepared pan. Bake, uncovered, for about 22-26 minutes, or until bars reach 200F in the center and they pop back when gently pressed in the center.
Allow to cool to room temperature.

In a small bowl, add confectioner's sugar, milk, vanilla extract, and cinnamon. Stir until smooth.
Pour over cooled bars and allow to set before slicing and serving.

Optional mix-ins: add ½ cup of chopped walnuts or pecans for a little crunch.
Storage: Banana bread bars will keep for 3-4 days in a sealed container at room temperature, up to a week in a sealed container in the refrigerator, or up to 3 months tightly wrapped in the freezer.
Grating tips: Use the small side of a box grater to finely grate your zucchini. Finely grated zucchini bakes into the batter seamlessly, while a coarser grate will leave a noticeable texture.