Gluten-Free Zucchini Bars With Cream Cheese Frosting

Cream Cheese Frosting Meets Zucchini Magic: The Gluten-Free Dessert That Wins Every Time

If you had told me a few years ago that zucchini would become the secret weapon in my dessert arsenal, I would’ve laughed mid-bite of my double chocolate brownies. But here we are. After dozens of experiments, taste tests with my kids, and a few frosting mishaps (more on that later), I finally nailed what I now proudly call the best gluten free zucchini bars with cream cheese frosting. These bars are moist, spiced just right, topped with luscious cream cheese frosting, and shockingly healthy. Yes—healthy.

I created this recipe because I was constantly looking for a dessert that felt indulgent but didn’t come loaded with guilt. Something that even picky kids would devour, and a treat I could bring to family gatherings without someone saying, “Wait… is this healthy?”

Let’s just say these bars passed all the tests—and then some.

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Why Zucchini Deserves a Spot in Your Dessert Rotation

Zucchini isn’t just for stir-fries and zoodles. When shredded finely and added to baked goods, it’s practically undetectable—except for the moisture it brings. Think of it like a cousin to the carrot in carrot cake: subtle, sweet, and versatile. It adds depth, nutrition, and texture to what could otherwise be just another gluten-free sheet cake.

Plus, zucchini is rich in antioxidants, fiber, and vitamin C. It’s a great veggie to sneak into kids’ treats, especially when paired with cream cheese frosting. (Spoiler alert: My 6-year-old thinks these are “green confetti cake bars.”)

What Makes These Bars So Irresistible?

Here’s why I make this recipe at least twice a month:

They’re gluten free and still have the soft, bouncy texture of a traditional moist sheet cake.

The cream cheese frosting adds a creamy, tangy finish without overwhelming the delicate spice of the bars.

They’re perfect as dessert squares, breakfast bars, or snack-time pick-me-ups.

They freeze beautifully and stay soft even after a few days in the fridge.

And most importantly? They’re easy.

Exact Ingredients for the Best Gluten Free Zucchini Bars with Cream Cheese Frosting

For the Bars:

1 ½ cups finely grated zucchini (about 1 medium zucchini, packed)

1 ¼ cups gluten-free all-purpose flour (I use Bob’s Red Mill 1:1 Baking Flour)

½ tsp xanthan gum (omit if your flour blend already contains it)

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground ginger

2 large eggs

½ cup light brown sugar, packed

¼ cup granulated sugar

½ cup avocado oil or melted coconut oil

1 tsp vanilla extract

Optional: ½ cup chopped walnuts or pecans

For the Cream Cheese Frosting:

8 oz cream cheese, softened

¼ cup unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract

Pinch of salt

Step-by-Step: Easy, Moist, and Totally Foolproof

1. Prep the zucchini: Shred the zucchini on a fine grater and squeeze out excess moisture with a clean dish towel. Set aside.

2. Mix dry ingredients: In a bowl, whisk together gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. Mix wet ingredients: In a separate large bowl, beat together the eggs, brown sugar, granulated sugar, oil, and vanilla.

4. Combine: Add dry ingredients into the wet, stirring until combined. Fold in the zucchini (and nuts if using).

5. Bake: Pour batter into a greased or parchment-lined 9x13-inch baking dish. Bake at 350°F (175°C) for 22–26 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool completely before frosting.

To Make the Frosting:

1. Beat the cream cheese and butter until smooth.

2. Add the powdered sugar gradually and beat until fluffy.

3. Mix in vanilla and a pinch of salt. Frost bars once completely cooled.

Kitchen Tools That Make It All Easier (Amazon Picks!)

Here are three must-have tools that I swear by when making these gluten free zucchini bars—and they’re all available on Amazon.

1. OXO Good Grips Box Grater

If you’re using zucchini in baking, a high-quality grater is key. This one from OXO has a non-slip base, sharp blades, and a container to catch everything without mess.

Why you’ll love it:

It makes shredding zucchini super fast and even doubles as a cheese grater or veggie slicer.

Grab it on Amazon and upgrade your baking prep game.

2. USA Pan Bakeware 9x13 Nonstick Pan

This commercial-grade baking pan ensures even heat distribution and perfect edges every time. I’ve been using it for everything from brownies to sheet cakes.

Why you’ll love it:

No more sticking, warping, or unevenly baked bars. Just easy, beautiful releases every time.

Get it here and make every batch foolproof.

3. Hamilton Beach Professional 5-Speed Hand Mixer

For silky-smooth cream cheese frosting, a good hand mixer is essential. This Hamilton Beach Professional model is lightweight, powerful, and super reliable.

Why you’ll love it:

From frosting to whipping eggs, this mixer does it all—without taking up counter space like a stand mixer.

Check it out on Amazon and give your arms a break during baking.

Baker’s Tips to Nail It Every Time

Drain your zucchini well. If it’s too wet, the bars may turn gummy.

Use room-temperature eggs and cream cheese for better blending.

Want a more “carrot cake” vibe? Swap half the zucchini for shredded carrot.

No nuts? Add raisins or leave them out entirely.

Let bars cool fully before frosting—trust me, I learned this the messy way.

How to Serve + Store These Bars

For Entertaining:

Cut into 20–24 dessert squares and serve chilled. These look especially cute topped with a walnut half or a dusting of cinnamon.

For Family Snacks or Kids' Treats:

Cut into smaller snack-size pieces and store in an airtight container in the fridge for up to 5 days.

To Freeze:

Wrap individual bars in plastic wrap and freeze in a zip-top bag for up to 2 months. Let thaw in the fridge overnight for best texture.

Why My Family—and Readers—Love These Bars

The real magic of these gluten free zucchini bars with cream cheese frosting? They hit that sweet spot (pun intended) between indulgent and nourishing. They’re my go-to for playdates, brunches, and "I need dessert but also want to eat something healthy-ish" moments.

I’ve gotten dozens of DMs from readers who made these once and now bake them every month. Moms especially love how kid-friendly they are, and gluten-free eaters are always surprised by how normal they taste—no crumbly texture, no weird aftertaste, and no one asking, “Is this gluten free?”

Final Thoughts

This recipe represents everything I love about modern baking: inclusive, flavorful, and full of surprises. Whether you’re looking for something new to bring to a potluck, a healthier dessert option, or a clever way to use that overabundant zucchini from the garden—this is it.

Give these bars a try and tell me what you think. I’d love to see your version on Instagram or hear how your kids reacted in the comments below.