Zucchini Bars with Brown Butter Frosting Recipe

Introduction

These Zucchini Bars with Brown Butter Frosting offer a moist, flavorful treat that’s perfect for any occasion. The warm cinnamon and crunchy pecans complement the tender zucchini, while the rich, nutty frosting adds a delightful finish.

Ingredients

• 1 1/2 cups granulated sugar
• 1 cup vegetable or canola oil
• 3 large eggs
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 2 cups grated zucchini (about 2 medium)
• 2 cups chopped pecans, divided
• 1/2 cup unsalted butter (no substitutes)
• 2 tsp. vanilla extract (for frosting)
• 4-5 cups powdered sugar
• 2-3 tbsp. heavy cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 13×9-inch baking pan.
2. Step 2: In a medium bowl, whisk together the granulated sugar, vegetable oil, eggs, and 2 teaspoons vanilla extract until smooth.
3. Step 3: In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
4. Step 4: Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix.
5. Step 5: Fold in the grated zucchini and 1 1/2 cups of the chopped pecans until evenly distributed.
6. Step 6: Spread the batter evenly in the prepared baking pan.
7. Step 7: Bake for 35-40 minutes, or until the top and edges turn golden and a toothpick inserted near the center comes out clean.
8. Step 8: Remove from oven and let cool completely on a wire rack.
9. Step 9: While the bars cool, prepare the brown butter frosting.
10. Step 10: In a small saucepan over medium heat, melt the unsalted butter. Cook, stirring occasionally, until it foams, bubbles, turns golden brown, and develops brown specks, about 5-7 minutes.
11. Step 11: Remove the butter from heat and whisk in 2 teaspoons vanilla extract.
12. Step 12: Carefully transfer the brown butter to a large mixing bowl.
13. Step 13: Beat in 4 cups powdered sugar and 2 tablespoons heavy cream. Add additional powdered sugar and cream as needed to reach a thick but spreadable consistency.
14. Step 14: Spread the frosting evenly over the cooled zucchini bars.
15. Step 15: Sprinkle the remaining 1/2 cup chopped pecans on top.
16. Step 16: Allow the frosting to set for at least 20-30 minutes before cutting into bars.

Tips & Variations

• For extra moisture, be sure to finely grate the zucchini and consider squeezing out excess water if they seem very wet.
• Substitute walnuts for pecans if preferred, or omit nuts for a nut-free version.
• Use a mix of white and brown sugar for deeper flavor in the bars.
• Adjust the cinnamon to suit your taste or add a pinch of nutmeg for extra warmth.

Storage

Store the zucchini bars covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. Before serving, bring to room temperature for the best texture. These bars can also be frozen without frosting for up to 3 months; thaw completely before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Fresh zucchini is preferred, but if using frozen, thaw completely and squeeze out all excess moisture before adding it to the batter to avoid sogginess.

Is it necessary to brown the butter for the frosting?

Yes, browning the butter adds a rich, nutty flavor that complements the zucchini bars beautifully and makes the frosting more flavorful than using melted butter alone.

Zucchini Bars with Brown Butter Frosting Recipe

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★★★★★

4.9 from 338 reviews

Delight in these moist and flavorful Zucchini Bars topped with a rich and creamy Brown Butter Frosting. Made with fresh grated zucchini, warm cinnamon, and crunchy pecans, these bars offer a perfect balance of texture and taste. The nutty brown butter frosting adds a decadent finish, making it an irresistible treat for any occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Zucchini Bars

• 1 1/2 cups granulated sugar
• 1 cup vegetable or canola oil
• 3 large eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 2 cups grated zucchini (about 2 medium)
• 2 cups chopped pecans, divided

Brown Butter Frosting

• 1/2 cup unsalted butter (no substitutes)
• 2 tsp vanilla extract
• 4–5 cups powdered sugar
• 2–3 tbsp heavy cream

Instructions

1. Prepare Wet Ingredients: In a medium bowl, whisk together granulated sugar, vegetable or canola oil, eggs, and 2 teaspoons of vanilla extract until well blended and smooth.
2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, salt, and cinnamon, ensuring even distribution of the leavening agent and spices.
3. Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir gently until just combined; avoid overmixing to maintain tender texture.
4. Add Zucchini and Pecans: Fold in the grated zucchini and 1 1/2 cups of the chopped pecans evenly into the batter.
5. Bake the Bars: Spread the batter into the bottom of a lightly greased 13×9-inch baking pan. Bake at 350°F (177°C) for 35-40 minutes, or until the top is golden and a toothpick inserted near the center comes out clean.
6. Cool Bars: Remove the pan from the oven and transfer the bars onto a wire rack to cool completely before frosting.
7. Make Brown Butter Frosting: In a small saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling occasionally, until it foams, bubbles, and turns golden brown with brown specks, approximately 5-7 minutes. Remove from heat immediately to prevent burning.
8. Add Vanilla to Frosting: Whisk in 2 teaspoons of vanilla extract into the brown butter and carefully transfer the mixture to a large mixing bowl.
9. Combine Frosting Ingredients: Beat in 4 cups of powdered sugar and 2 tablespoons of heavy cream. Adjust the consistency by adding more powdered sugar or cream as necessary to achieve a thick but spreadable texture.
10. Frost the Bars: Evenly spread the brown butter frosting over the completely cooled zucchini bars.
11. Garnish and Set: Sprinkle the remaining 1/2 cup chopped pecans over the frosting. Allow the frosting to set for at least 20-30 minutes before slicing.
12. Serve: Cut into bars and enjoy the moist, nutty, and perfectly sweet treat.

Notes

• Use fresh grated zucchini, squeezing out excess moisture to avoid a soggy batter if desired.
• Unsalted butter is recommended for the frosting to control salt levels and achieve optimal flavor.
• Do not overbake the bars to keep them moist and tender.
• The frosting consistency can be adjusted with additional powdered sugar or heavy cream to preference.
• These bars can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
• For a nuttier texture, toast the pecans lightly before folding and sprinkling on top.

Keywords: zucchini bars, brown butter frosting, moist dessert bars, cinnamon zucchini bars, pecan dessert bars