Zucchini bars
User Reviews
5
Zucchini bars
Description
This recipe starts by mixing large eggs, melted unsalted butter, granulated and brown sugar, salt, cinnamon, nutmeg, and vanilla extract into a smooth batter. Baking soda and all-purpose flour are folded in, followed by shredded zucchini and chopped pecans that add moisture and crunch, respectively.
Baked in a 9x9 pan at 350°F for 35 to 45 minutes, the bars develop a risen, tender texture. While still warm, a caramel frosting is poured on, made by boiling butter, brown sugar, milk, and salt, then whisking in powdered sugar until smooth. The quickly setting frosting provides a glossy, sweet finish.
First introduced in 2014 and updated in 2021, these zucchini bars combine subtle vegetable sweetness with classic spice flavors and a rich frosting, making them a distinctive option for dessert or snack occasions.
Ingredients
For the zucchini bars
- 2 egg large
- 12 Tbsp unsalted butter melted
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tsp vanilla extract
- 3/4 tsp baking soda
- 1 1/2 cups all-purpose flour
- 1 1/2 cups zucchini shredded
- 1 cup pecans chopped
For the caramel frosting
- 4 Tbsp butter unsalted
- 1/2 cup brown sugar
- 2 Tbsp milk or cream
- salt pinch
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 and butter a 9x9 baking pan. Line with parchment paper for easy removal.
- In a large mixing bowl, combine the eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract. Whisk well.
- Whisk in the baking soda, and then fold in the flour until no pockets of dry ingredients remain.
- Fold in the shredded zucchini and the chopped pecans.
- Spread the batter into your prepared baking pan and bake for about 35-45 minutes until risen.
- Allow the cake to partially cool while you make the frosting. I like to pour the frosting on the cake while it's still a bit warm for easier spreading.
For the frosting
- In a small saucepan, combine the butter, brown sugar, milk, and salt. Bring to a boil over medium heat. When it beings to boil, remove it from the heat.
- Whisk in the powdered sugar until the frosting is smooth, and pour it over the cake. Note: spread it quickly, the frosting begins to set almost immediately.
- I like to allow the frosting to cool before slicing into bars.
Notes
- This recipe was initially published in 2014 and revised in 2021 for updates and improvements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 140mg | 6% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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