Go Back

Crock Pot Zucchini Bars

Delightful and moist zucchini bars made in a slow cooker, topped with rich cream cheese frosting. A perfect use for summer zucchinis that everyone will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the bars
  • 4 large large eggs, beaten
  • 2 cups zucchini, peeled and shredded
  • 1 cup oil
  • 2 cups sugar can be reduced for less sweetness
  • ½ teaspoon baking soda
  • 2.5 cups flour can experiment with whole wheat flour for a healthier option
  • ½ cup chopped pecans optional for a crunchy texture
  • 2 teaspoons cinnamon
For the frosting
  • 8 oz cream cheese
  • 2.5 cups powdered sugar
  • ¼ cup butter, softened
  • ¼ cup chopped pecans for topping optional

Method
 

Preparation
  1. In a medium bowl, mix together the eggs, shredded zucchini, oil, sugar, baking soda, flour, chopped pecans, and cinnamon until well combined.
  2. Pour the mixture into a lightly greased and floured slow cooker insert.
  3. Place a couple of paper towels tightly under the lid on top of the insert to catch moisture and ensure a moist bar.
  4. Cover and cook on high for 2 hours. If your slow cooker tends to cook unevenly, turn the insert halfway through.
  5. Once cooked, carefully remove the insert and let it cool on a heat-safe surface for about 30 minutes.
  6. For the icing, mix together the cream cheese, powdered sugar, and softened butter until smooth.
  7. Spread the icing over the top of your cooled zucchini bars, and sprinkle with additional chopped pecans if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to a week. For freezing, wrap bars in plastic wrap and store in a freezer-safe container for up to three months.