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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Zucchini Bars made even more Delicious with Cinnamon Icing

    Zucchini Bars made even more Delicious with Cinnamon Icing

    0
    By Alisa Fleming on May 28, 2022 Dairy Free Desserts, Dairy-Free Recipes

    These dairy-free zucchini bars are kid tested and approved. They have a lightly cakey consistency but are a touch richer and denser than your typical sheet cake. They’re also iced with a quick cinnamon frosting that you can make thick or drizzly for a sweet finish.

    Dairy-Free Zucchini Bars Recipe with Cinnamon Icing

    Dairy-Free Zucchini Bars Iced with a Drizzly Cinnamon Frosting

    This recipe was originally shared in the Detroit News, and posted here way back in 2006. But we’ve made some recipe updates and have some ingredient notes and tips.

    • Flour Options: If you don’t mind a slightly denser treat, you can substitute part or all whole wheat flour for the all-purpose. Whole wheat pastry flour is my preferred whole grain flour for this recipe. For gluten-free, see the Special Diet Notes below.
    • Butter Alternatives: Dairy-free buttery sticks (sometimes marketed as plant butter) are best for creaming, which adds cakey-ness to the texture. But most buttery spreads will work well in these zucchini bars. You can also substitute shortening, like Spectrum. Oil should also work well as a 1:1 substitute for the butter alternative, but it won’t “cream.” With shortening or oil, I would add another 1/8 teaspoon of salt.
    • Mix It Up: For a twist, you can substitute shredded carrot for half of the zucchini. Or substitute raisins or dried cranberries for the coconut.
    • Add Spice: There is warm cinnamon in the icing, but you can also add some to the zucchini bars themselves if you like. Mix 1/2 to 1 teaspoon of ground cinnamon with the flour mixture, as desired. If adding more cinnamon, I would skip the coconut. But that’s personal taste.

    Dairy-Free Zucchini Bars Recipe with Cinnamon Icing

    Special Diet Notes: Zucchini Bars

    By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian. Just be sure to choose the butter alternative, milk alternative, and add-ins that suit your dietary needs.

    For egg-free and vegan options, see our egg substitute guide.

    For gluten-free dairy-free zucchini bars, you can try your favorite gluten-free flour blend. But I would use eggs, not an egg substitute. We have not tested a gluten-free version of these zucchini bars yet. Let us know if you do!

    Dairy-Free Zucchini Bars with Cinnamon Icing
     
    Print
    Prep time
    25 mins
    Cook time
    20 mins
    Total time
    45 mins
     
    These sweet, cake-y bars are kid tested and approved!
    Author: Detroit News
    Recipe type: Dessert
    Cuisine: American
    Serves: 16 bars
    Ingredients
    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
    Instructions
    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.
    Frosting
    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
    3.5.3229

    More Dairy-Free Sweet Baked Bar Recipes

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    Dairy-Free Brownie Bars Recipe with Chocolate Chips and Nuts (optional)

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    Lemon Bars

    Dairy-Free Lemon Bars Recipe - the classic version with a zesty twist! (gluten-free optional)

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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