Peanut Butter Zucchini Squares
User Reviews
4.1
Peanut Butter Zucchini Squares
Description
This recipe begins by mixing vegetable oil, brown and granulated sugar, smooth peanut butter, eggs, and vanilla to form a sweet wet base. Dry ingredients including all-purpose flour, cinnamon, salt, baking soda, and baking powder are combined separately, then mixed gently into the wet mixture. Shredded zucchini and carrot are added last to incorporate moisture and subtle vegetable sweetness.
The batter is poured into a prepared pan and baked for about 45 to 47 minutes, until a toothpick inserted comes out with moist crumbs but no raw batter. After cooling, the squares are frosted with a creamy topping made from room temperature butter, cream cheese, vanilla, and powdered sugar, enhancing the sweetness and adding a smooth texture contrast to the bars.
These squares offer a balance of peanut butter flavor with moist texture from the shredded vegetables and a lightly spiced background from the cinnamon, making a satisfying treat for any time of day.
Ingredients
Squares
- 1/2 cup vegetable oil
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 3/4 cup peanut butter smooth
- 2 egg large
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1 cup zucchini shredded
- 1/4 cup carrot shredded
Frosting
- 1/2 cup butter room temperature, salted
- 8 oz. cream cheese room temperature
- 1 tsp. vanilla
- 2 cups powdered sugar
Instructions
Squares
- Preheat oven to 350 degrees.Grease a 11×7 baking pan. I lined with parchment paper and sprayed with non-stick cooking spray as well. That makes it easier for me to pull the bars out to cut.
- In a large bowl, add oil, granulated and brown sugar, peanut butter, eggs, and vanilla. Mix with a hand mixer on medium until well combined.
- In a separate bowl, add in flour, cinnamon, salt, baking soda, and baking powder. Stir together with a spatula.
- Combined the dry ingredients with the wet ingredients. Mix with a hand mixer on low until the dry ingredients are incorporated.
- Add in the zucchini and carrots and stir until thoroughly incorporated.
- Pour out onto a prepared pan. Spread out evenly with a spatula.
- Place in the oven and bake for 45 – 47 minutes or until done. Place a toothpick into the center of the squares, if it comes out with moist crumbs it’s done. If batter comes out, let it bake longer.
- Let cool and frost.
Frosting
- In a large bowl, combine butter and cream cheese. Beat with the hand mixer until the mixture is smooth and well combined.
- Add in vanilla and powdered sugar. Mix on low until the powdered sugar is well incorporated. Turn mixer on high and mix for an additional minute or two.
- Spread on cooled bars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9bars
Amount Per Serving
Calories 658 kcal
% Daily Value*
| Calories | 658kcal | 33% |
| Carbohydrates | 70g | 23% |
| Protein | 10g | 20% |
| Fat | 39g | 60% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 91mg | 30% |
| Sodium | 565mg | 24% |
| Potassium | 284mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 1330IU | 27% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 65mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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