Zucchini Bars with Brown Butter Frosting Recipe
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
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
- 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.
- 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.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir gently until just combined; avoid overmixing to maintain tender texture.
- Add Zucchini and Pecans: Fold in the grated zucchini and 1 1/2 cups of the chopped pecans evenly into the batter.
- 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.
- Cool Bars: Remove the pan from the oven and transfer the bars onto a wire rack to cool completely before frosting.
- 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.
- 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.
- 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.
- Frost the Bars: Evenly spread the brown butter frosting over the completely cooled zucchini bars.
- 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.
- 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