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Homemade cinnamon zucchini crumb bars with moist zucchini centers and buttery brown sugar cinnamon crumble topping.

Cinnamon Zucchini Crumb Bars

Soft and moist zucchini bars flavored with cinnamon, brown sugar, and vanilla and topped with an irregular buttery cinnamon crumb topping.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 40 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • FOR THE ZUCCHINI BARS
  • 2 cups finely shredded zucchini lightly squeezed
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • FOR THE CINNAMON CRUMB TOPPING
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 6 tablespoons cold unsalted butter cubed
  • OPTIONAL
  • Powdered sugar for a light dusting

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper.
  2. Finely shred the zucchini using a box grater.
  3. Place the shredded zucchini in a clean kitchen towel and gently squeeze out some excess moisture without completely drying it. Measure 2 cups.
  4. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, 2 teaspoons cinnamon, nutmeg, and salt.
  5. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until combined.
  6. Add the eggs one at a time, whisking after each addition.
  7. Stir in the vanilla extract.
  8. Fold the shredded zucchini into the wet ingredients.
  9. Add the dry ingredients and gently fold until no large pockets of flour remain. Do not overmix.
  10. Spread the batter evenly into the prepared baking pan.
  11. To make the crumb topping, combine 1 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt.
  12. Add the cubed cold butter and work it into the flour mixture using your fingertips or a pastry cutter until irregular crumbs and clusters form.
  13. Scatter the crumb topping loosely and evenly over the zucchini batter. Do not press it down.
  14. Bake for 32–38 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  15. Transfer the pan to a wire rack and cool for at least 45 minutes.
  16. Use the parchment paper to lift the bars from the pan.
  17. Cool completely for the cleanest slices.
  18. Cut into 16 squares or rectangles.
  19. Add a light dusting of powdered sugar if desired and serve.

Notes

Measure the zucchini after lightly squeezing out the excess moisture.
Do not wring the zucchini completely dry. Some moisture is necessary to keep the bars tender.
Once the flour is added, avoid overmixing the batter.
Use cold butter for the crumb topping so it forms distinct clusters instead of melting into a paste.
Keep the crumble irregular. A combination of small crumbs and larger buttery pieces creates the best texture.
Do not press the crumb topping into the batter before baking.
Allow the bars to cool before slicing because they are softer and more fragile while warm.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Individual bars can be frozen for up to 2 months.