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Zucchini Bars with Brown Butter Frosting Recipe

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.

Ingredients

Scale

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
  • 45 cups powdered sugar
  • 23 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