Zucchini banana bread bars are moist, cakey, and packed with ripe bananas. A thin layer of cinnamon icing adds the perfect finishing touch.
Recipe summary
Flavor/texture: Lightly sweetened, moist zucchini bread bars filled with bananas and cozy cinnamon. They're topped with a thin layer of sweet cinnamon icing.
Key ingredients: Shredded zucchini, two ripe bananas, plus baking staples like flour, sugar, egg, and vanilla.
Pan size: 9x9 square pan
Similar to: Banana Nut Bread and Applesauce Bars
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Ingredients and substitutions
- Bananas - Very ripe bananas work best because they're softer, sweeter, and incorporate easily into the batter.
- Zucchini - You'll need one cup of shredded zucchini for this recipe, which is about 1 medium zucchini's worth. We're squeezing the liquid from our shredded zucchini because we don't want to add too much moisture to the bars, which can cause them to turn out gummy.
- Wet ingredients - Granulated sugar, brown sugar, oil, egg, and vanilla add moisture and flavor to your bars. Reducing these ingredients can result in a dry baked good.
- Dry ingredients - All-purpose flour, baking soda, baking powder, cinnamon, and salt balance with the wet ingredients and add structure, lift, and flavor. I haven't tested this recipe with other flours, so I'd recommend searching for a recipe developed with your preferred flour to prevent wasting ingredients.
How to make banana bread bars
- In a large bowl, add bananas and mash with a fork.
- Add remaining wet ingredients and stir to combine.
- Whisk dry ingredients in a separate bowl, then add to wet ingredients and stir to combine.
- Pour into a greased 9x9 square pan.
- Bake until the center pops back when gently pressed and your bars reach 200F in the center.
- While your bars cool, mix the icing in a small bowl.
- Once bars have cooled, carefully spread icing across the top.
- Allow icing to set and slice into squares.
Heather's Top Tip
For accurate results every time, use a kitchen scale to measure flour by weight. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland baked goods.
Tips and tricks
Grating zucchini - Use the small side of a box grater for best results. Finely grated zucchini melts seamlessly into the batter as it bakes, leaving no trace of zucchini behind except for some tiny green flecks.
How to ripen bananas in 24-48 hours - Place your bananas in a brown paper bag and fold closed. Leave them on the counter for 24-48 hours.
How to ripen bananas same day - Set your oven to 300F, line a baking sheet with parchment paper, and lay out your unpeeled bananas. Bake for about 15-30 minutes, or until skins look shiny and black. Allow bananas to cool before handling.
Testing for doneness - Gently press the top of your bars. If an indent is left, they need more time. If your bars pop right back, they're done.
Use an instant-read thermometer - For accurate results every time, use an instant-read thermometer to test bars for doneness. These bars are done when they reach 200F in the center.
Frequently asked questions
Your bars will keep at room temperature for 3 to 4 days or in the freezer for up to 3 months.
Yes, this recipe freezes well for up to 3 months. To thaw, place on the countertop uncovered for 1-2 hours.
Yes, fresh bananas will absolutely work in this recipe. Ripe bananas work better because they're softer, sweeter, and incorporate easily into the batter. Take time to mash your fresh bananas well or they'll leave noticeable chunks throughout the baked bars.
Yes. Allow your frozen bananas or shredded zucchini to thaw first, draining off any excess liquid before continuing on with the recipe.
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📖 Recipe
Zucchini Banana Bread Bars
Ingredients
Bars
- 2 very ripe bananas
- 1 cup (135 g) grated zucchini, after measuring, squeeze liquid out
- ½ cup (106 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ⅓ cup (66 g) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (180 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Icing
- 1 cup (113 g) confectioner's sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Instructions
Bars
- 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.
Icing
- 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.
Equipment Recommendations
Notes
- 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.
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