Zucchini Bars with Brown Butter Frosting
User Reviews
5
Zucchini Bars with Brown Butter Frosting
Description
Zucchini Bars with Brown Butter Frosting bring together grated zucchini and chopped pecans into a sweet batter flavored with cinnamon, baking powder, and salt. The bars bake in a wide pan until a toothpick comes out clean, ensuring a tender center that holds moisture from the zucchini. The brown butter frosting is prepared by gently browning butter, then mixing it with powdered sugar, vanilla, and milk until smooth. Spread over cooled bars, it adds a nutty, creamy layer to the spiced zucchini base.
The dessert balances moist, tender texture from the vegetables and nuts with a rich frosting that does not overpower the delicate cinnamon and zucchini flavors. The combination results in a hearty bar with subtle sweetness and crunch from the pecans. This recipe is suitable whenever you have fresh zucchini and want a moist bar rather than a typical cake or bread.
From the notes, this version was updated over time, reflecting ongoing improvements. The preparation requires shredding zucchini and chopping pecans before folding them into the batter. Being a bar-style dessert, it’s easy to cut into servings once fully cooled and frosted, making it convenient for gatherings or everyday enjoyment.
Ingredients
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 3 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 2 cups zucchini about 3 medium, shredded
- 1 ½ cups pecans chopped
Brown Butter Frosting:
- 6 tablespoons butter
- 6 cups powdered sugar
- 1 teaspoon vanilla
- 8 to 10 tablespoons milk
Instructions
- Preheat oven to 350 degrees and grease a 15x10x1 inch pan. In a medium mixing bowl, add 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 ½ teaspoons ground cinnamon. Set aside.
- In a mixer, add 1 ½ cups granulated sugar, 1 cup vegetable oil, and 3 large eggs and mix until smooth. Add the dry ingredients to the wet ingredients until incorporated.
- Stir in 2 cups shredded zucchini and chopped 1 ½ cups pecans. Spread evenly in the prepared pan. Bake for 30-40 minutes or until a toothpick inserted in the center comes clean. Let bars cool completely.
To make the Brown Butter Frosting
- Heat a medium-sized saucepan to medium heat. Add 6 tablespoons butter and whisk until it turns brown. Add in 6 cups powdered sugar, 1 teaspoon vanilla, and 8 to 10 tablespoons milk. Stir until smooth. Spread over cooled bars.
Notes
- Ensure the zucchini is well shredded and evenly mixed to keep the bars moist.
- Bake until a toothpick inserted into the bars comes out clean for best texture.
- Cool bars completely before spreading the brown butter frosting to prevent melting.
- The brown butter frosting should be smooth; adjust milk quantity between 8 and 10 tablespoons to reach desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Bars
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 85mg | 4% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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