Dairy-Free Zucchini Bars with Cinnamon Icing
Prep time
Cook time
Total time
These sweet, cake-y bars are kid tested and approved!
Recipe type: Dessert
Cuisine: American
Serves: 16 bars
Zucchini Bars
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup dairy-free buttery spread or sticks
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 1 cup unsweetened shredded coconut (optional)
  • ¾ cup chopped walnuts or pecans (optional)
Cinnamon Frosting
  • 1 cup powdered sugar, or more if needed
  • 1½ tablespoons melted dairy-free buttery spread or sticks
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 2½ tablespoons dairy-free milk beverage, or as needed
Zucchini Bars
  1. Preheat your oven to 350°F. Grease a 10x15-inch jelly roll pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a mixing bowl, cream the butter alternative, sugar, and brown sugar. Mix in the eggs, one at a time. Mix in the vanilla.
  4. Stir the flour mixture into the butter mixture. Fold in the zucchini, coconut (if using), and nuts (if using).
  5. Spread the mixture evenly in your prepared pan.
  6. Bake the cake bars for 20 to 25 minutes, or until a toothpick inserted in the center comes out smooth.
  7. Let the bars cool for at least 10 minutes before cutting. They will be more crumbly when warm.
  1. In a mixing bowl, mix the powdered sugar, butter alternative, vanilla, and cinnamon until smooth.
  2. Gradually mix in the milk beverage, as needed, to get your desired consistency. If it becomes too thin, mix in more powdered sugar.
  3. Spread frosting over warm or cooled bars.
Nutrition Information
Serving size: 1 bar / square Calories: 291 Fat: 16.8g Saturated fat: 5.4g Carbohydrates: 31.3g Sugar: 18.9g Sodium: 143mg Fiber: 1.8g Protein: 4.1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-zucchini-bars