Description
Homestyle Zucchini Squares with Creamy Cheese Frosting – A moist, comforting bake topped with tangy cream cheese. Perfect for using up garden zucchini!
Ingredients
Scale
- For the Zucchini Squares:
- 2 cups grated zucchini (about 2 medium)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ cup vegetable oil
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- For the Creamy Cheese Frosting:
- 4 oz (½ block) full-fat cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ¼ cup mini chocolate chips
Instructions
- Prep Your Zucchini & Oven:: First things first, get your oven preheating to 350°F (175°C). Then, grab your zucchini. Grate it up, making sure you have about 2 cups. Don’t worry about squeezing out the water; that’s our secret for super moist Zucchini Squares with Creamy Cheese Frosting. Lightly grease and flour a 9×13 inch baking pan. I once thought ‘lightly grease’ meant ‘barely touch with oil,’ and boy, did I regret that when they stuck! Learn from my oops moment.
- Combine Dry Ingredients:: In a medium bowl, whisk together your all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg. Give it a good mix to ensure everything is evenly distributed. This is where I always get a little puff of flour on my nose, honestly. The smell of the spices blooming is just lovely, hinting at the warmth to come in these Zucchini Squares with Creamy Cheese Frosting.
- Mix Wet Ingredients:: In a separate, larger bowl, beat together the granulated sugar and vegetable oil until they’re well combined and look a bit lighter. Crack in your room-temperature eggs, one at a time, beating well after each addition. Then stir in that pure vanilla extract. It should look creamy and smell divine. This is the foundation for your delicious Zucchini Squares with Creamy Cheese Frosting.
- Bring It All Together:: Now for the magic! Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix; we want tender squares, not tough ones! Fold in the grated zucchini gently. The batter will be thick, and that’s exactly what you want. I always get a little excited at this point, seeing all the flecks of green.
- Bake the Squares:: Pour the batter evenly into your prepared 9×13 inch pan. Pop it into the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will start smelling absolutely incredible, trust me! The edges will be golden, and the center will be set. This is where the Zucchini Squares with Creamy Cheese Frosting truly begin to take shape.
- Prepare the Frosting & Finish:: While the squares cool completely (this is crucial, don’t rush it!), make your frosting. In a bowl, beat softened cream cheese, unsalted butter, and vanilla extract until smooth. Gradually add the sifted powdered sugar, beating until light and fluffy. Once your zucchini squares are completely cool, spread that glorious Creamy Cheese Frosting generously over the top. Slice and serve! The anticipation is the hardest part, honestly, but so worth it for these Zucchini Squares with Creamy Cheese Frosting.