Zucchini Cheesecake Bars

Zucchini Cheesecake Bars have a creamy cheesecake middle sandwiched between a buttery dough with shredded zucchini plus a few mini chocolate chips.

It’s a delicious summer bar recipe and a great way to use garden fresh zucchini. These bars have a wonderful texture that is a little chewy around the edges and they are sweet but no too sweet. They are flavored with a little cinnamon and nutmeg plus a few chocolate chips.

Zucchini is so plentiful and cheap this time of year. I’m always looking for new ways to use it in the kitchen like these Zucchini Cupcakes with Caramel Frosting, Carrot Zucchini Muffins, and Chocolate Chip Zucchini Bread Pancakes.

Zucchini Cheesecake Bars cut into squares.

How To Make Zucchini Cheesecake Bars

(More detailed instructions in recipe card below.)

Make the cheesecake filling. Beat cream cheese, granulated sugar, and flour until creamy. Then beat in egg and vanilla and set aside.
Make the batter. First cream butter and sugars and then beat in egg. Whisk together dry ingredients and gradually mix into butter mixture. Mix in zucchini and chocolate chips.
Assemble. Spread a little over half the batter evenly in the bottom of a parchment paper-lined 8-inch pan. Spread cheesecake mixture on top. Spoon remaining batter on top of cheesecake mixture.
Bake for 40 to 45 minutes.

How To Grate The Zucchini

To grate the zucchini, I use the large holes of a box grater. You can also use a food processor.

Be Sure To Measure the Flour Correctly

To ensure your bars are nice and moist and not dry, it is essential that the flour is measured correctly. First fluff it up some in the bag or container. Flour tends to become packed down over time. Then use a large spoon to gently scoop it into a dry measuring cup. Over fill the cup slightly and then use the back of a knife to level it off and get rid of any excess.

Zucchini Bars stacked on top of each other.

Recipe Tips

The bars may start to get too brown before the middle is set. Cover loosely with foil and continue to bake until fully set.
Cool completely before cutting into squares.
You can try using toffee bits in place of mini chocolate chips. I bet it would be delicious.
Only have regular chocolate chips? Chop them up just a little with a knife.

Storage

These bars should be kept in the refrigerator in an airtight container for up to 5 days or they can be frozen for up to 2 months. Serve chilled or at room temperature.

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Zucchini Cheesecake Bars

Zucchini Cheesecake Bars have a creamy cheesecake middle sandwiched between a buttery dough with shredded zucchini plus a few mini chocolate chips.

Course Dessert

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 583kcal

Equipment

Ingredients

Cheesecake Filling

8 ounces cream cheese softened
½ cup granulated sugar
½ tablespoon all-purpose flour
1 large egg
1½ teaspoons vanilla extract

Batter

¾ cup unsalted butter softened
¾ cup firmly packed light brown sugar
⅔ cup granulated sugar
1 large egg
2 cups all-purpose flour
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
¾ cup grated zucchini
⅔ cup mini chocolate chips

Instructions

Preheat oven to 350 degrees F and line an 8-inch square baking dish with parchment paper.
In a medium bowl, use hand-held electric mixer to beat cream cheese, granulated sugar and flour until smooth.
Beat in egg and vanilla just until mixed in. Set aside.
In a clean mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 4 minutes.
With mixer on LOW, beat in egg just until combined.
In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
With mixer on LOW, gradually beat flour mixture into the batter.
Add zucchini and chocolate chips and mix on LOW until mixed in.
Transfer a little over half of the batter to the prepared baking pan and spread it evenly in the bottom of the pan.
Top with cheesecake mixture, spreading it evenly.
Spoon remaining batter on top.
Bake for 40 to 45 minutes. Cover with foil after 30 minutes if top is getting browned.
Note: The top may look like it is done after 40 minutes but be sure the top layer of batter is fully cooked underneath.
Let cool completely before cutting into squares. I like to refrigerate it first.

Notes

Grate the zucchini on the large holes of a box grater and then place on a triple layer of paper towels. Squeeze zucchini in paper towels to get rid of any liquid.

Can be stored in an airtight container in the refrigerator for 5 days or frozen for up to 2 months.