What better way than to incorporate two favorites into one moist flavorful cake like this pumpkin zucchini spice bar?
Did you know you can freeze your homegrown or store-bought shredded zucchini so when your pumpkin is ready in the fall you can make these delicious cake bars?
I have been freezing zucchini for years and enjoy using it all year long.
The combination of several spices used in these bars just shouts fall.
The comforting smells await you, don't miss trying this recipe.
If you adore pumpkin like we do, don't miss trying my pumpkin cheesecake cake mix bars or my pumpkin latte done in a slow cooker!
Scroll down to the printable recipe card, and see why these are the perfect fall spice bars.
These Bars Shout Fall
These are a delicious spice bar that just shouts fall flavors.
Cinnamon, nutmeg, and the combination of pumpkin and zucchini are the perfect pairing for these delicious bars.
When these are baking the whole house gives you a comforting feeling with that waft of cinnamon and pumpkin baking.
Moist and Tender Cake
This is a dense cake with that homemade taste that brings me back to my childhood days when grandma made them.
The cake is all made from scratch and just perfect with tea or coffee.
A great snack cake for any time and they make a large amount and freeze well and perfect for when you have unexpected company during the holiday.
Anyone that loves pumpkin will love these pumpkin zucchini bars.
I love how moist and flavorful they are.
Garnish
You can actually make a delicious cream cheese frosting and sprinkle these with nuts, that's always an option and they are delicious that way.
I tend to stay away from all that extra sugar and my favorite way to eat these is plain myself.
The kids like the cinnamon sugar garnish on top, and my husband loves the powdered sugar, so I make half of each in the pan.
If you love frosted bars, go ahead and frost them with your favorite cream cheese frosting or you can use my recipe click here.
Bars, Muffins or Cake?
This is such a versatile batter.
I have made sheets cakes, muffins, bars, bundt cakes and loaves using this batter.
Just the baking times will be different.
You can use any kind of pan you like.
Ingredients You Will Need
- sugar
- light or dark brown sugar
- oil
- eggs
- flour
- baking soda
- baking powder
- cinnamon
- ground allspice
- ground ginger
- ground nutmeg
- pure pumpkin
- zucchini
- milk chocolate chips or use raisins
- Garnish;
- Cinnamon Sugar
- Powdered Sugar
Tools Needed
- Grater
- Measuring cups
- Measuring spoons
- Large mixing bowl
- Large spoon
- Can opener
- Pans for baking
- Parchment paper
Tips
- Preheat oven
- Always grease the pan or use parchment paper
- Use a toothpick method to test the middle is cooked
- Don't overcook
- These freeze well
- Perfect with tea or coffee
- These travel and ship well
Optional Ingredients
(substitute or in addition to the chocolate chips)
add around 1/2 cup of one below- Coconut
- Nuts of any kind
- Raisins
- Any kind of chocolate
- Chopped candy bars
- Cream cheese frosting
Pin For Later
Summer and Fall
If you love zucchini and pumpkin, this will give you the best of both worlds in flavor.
These pumpkin zucchini spice bars will keep summer alive with that first hint of fall for a delicious perfect bite with these dessert squares.
Yield: 30
Pumpkin Zucchini Spice Bars
prep time: 10 Mcook time: 60 Mtotal time: 70 M
This is a delicious bar using a combination of pumpkin and zucchini. The bars are bursting with flavors and all the spices that give this a delicious beginning of fall treat.
ingredients:
- 1 cup granulated sugar
- 1 cup light or dark brown sugar
- 2/3 cup oil
- 4 large eggs
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 tablespoon cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 can (15 oz) pure pumpkin
- 2 cups shredded zucchini blotted dry
- 3/4 cup milk chocolate chips or use raisins
- Garnish;
- Cinnamon Sugar
- Powdered Sugar
instructions:
How to cook Pumpkin Zucchini Spice Bars
- Preheat your oven to 350 degrees.
- Prepare one of the optional pans below greased or with parchment paper.
- Place in a large bowl to combine sugar, oil, and eggs until blended.
- Add in flour, baking soda, baking powder, all the spices, and canned pumpkin.
- Mix just until well incorporated.
- Fold in shredded zucchini and chocolate chips or raisins.
- Use the baking pans of choice below.
- Bake at 350 degrees for the allotted time below for the pan used.
- Pour into a parchment-lined brownie pan level with the pan size 12 x 9 and cook for 30 minutes but use the toothpick method to see if the middle comes out clean.
- If you have any extra batter I usually make around 6 muffins.
- When bars are cooled, you can either garnish them with powdered sugar or cinnamon sugar.
- Cut and store in a covered airtight container.
- These also freeze well up to 3 months.
- Pan Options:
- I used a brownie sized 12 x 9 pan lined with parchment to make bars for around 35 minutes..
- If making regular size muffins they should take approx 18-20 minutes, we made mini bundts that were rather full (in the pics) and they took 35 minutes.
- For loaf pans place the batter evenly between the two loaf pans. Bake for about 60-70
- For muffins, these are done when they spring back touched gently in the center.
- For bundt pan, pour into heavily greased bundt pan and bake around 50 to 60 minutes.
Calories
209.65
209.65
Fat (grams)
7.07
7.07
Sat. Fat (grams)
1.35
1.35
Carbs (grams)
35.21
35.21
Fiber (grams)
1.41
1.41
Net carbs
33.80
33.80
Sugar (grams)
24.96
24.96
Protein (grams)
2.56
2.56
Sodium (milligrams)
90.18
90.18
Cholesterol (grams)
25.77
25.77
Pin for Later
Try some of my other Pumpkin Recipes
Homemade Pumpkin Pie
Oatmeal Pumpkin Bars
Pumpkin Bread Pudding
Pumpkin Turnovers