Creamy, moist, and delightfully spiced, these Zucchini Bars with Brown Butter Frosting are the kind of dessert that feels like a warm hug on a plate. They balance tender zucchini cake with a deeply nutty brown butter frosting and a satisfying crunch from chopped pecans, making them perfect for breakfast, snack time, or dessert. Fun fact: shredded zucchini adds moisture without making baked goods taste like vegetables — a secret bakers love. If you enjoy quick, crowd-pleasing bakes, you might also like this version from the blog for a similar spin on zucchini goodness zucchini bars with brown butter frosting. Simple, family-friendly, and ready in under an hour, these bars are an easy way to impress without stress — let’s bake!
What is Zucchini Bars with Brown Butter Frosting?
What exactly are zucchini bars? Think of them as a cross between cake and a dense, handheld brownie that happens to hide a healthy vegetable. How did they get their name — is it a bar, is it a cake, or is it culinary wizardry? Perhaps a baker once sliced a cake too quickly and said, why not make bars? Maybe it’s a secret strategy because “the way to a man’s heart is through his stomach.” Either way, these bars deliver sweet, spiced comfort with a playful twist. Curious? Grab your grater and give them a try — you might start calling them a family classic.
Why You’ll Love This
- Irresistible main highlight: The brown butter frosting gives a caramelized, nutty depth that turns simple zucchini cake into something unforgettable. The bars are moist from the zucchini and have a tender crumb that melts in your mouth.
- Cost-saving benefits: Using pantry staples (flour, sugar, oil) and seasonal zucchini keeps these bars budget-friendly compared to store-bought desserts, and you can scale the recipe up or down to avoid waste.
- Flavorful finishing touches: Chopped pecans add a toasted crunch that contrasts the smooth frosting, while cinnamon warms every bite. If you’re a fan of rich frosting, these bars are a favorite — you might also enjoy the buttery richness of banana bread brownies with brown butter frosting for a related indulgence. Go ahead — treat yourself and your family.
How to Make:
Quick Overview
This recipe is straightforward and perfect for home bakers of any level. Preparation is minimal: mix dry ingredients, whisk wet ingredients, fold in zucchini and pecans, bake, then top with a luscious brown butter frosting. Expect a tender texture with moist interior and a rich, slightly caramel frosting. Total active time is about 20 minutes and baking time is 30–40 minutes, so you’ll have delicious bars in under an hour.
Ingredients
- 1.5 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs (room temperature recommended)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 2 cups shredded zucchini (about 3 medium zucchini), squeezed lightly if very wet
- 1.5 cups chopped pecans, toasted if desired
- 6 tablespoons butter (for frosting)
- 6 cups powdered sugar, sifted for smooth frosting
- 1 teaspoon vanilla extract
- 8 to 10 tablespoons milk, adjust for frosting consistency
Directions
- Preheat your oven to 350°F (175°C) and grease a 15x10x1 inch baking pan. Line with parchment if you prefer easy removal.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt, and 1.5 teaspoons ground cinnamon until evenly combined. Set aside.
- In a large bowl, blend 1.5 cups granulated sugar, 1 cup vegetable oil, and 3 large eggs until smooth and homogenous — about 1–2 minutes with a whisk or electric mixer.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing to keep the bars tender.
- Fold in 2 cups shredded zucchini and 1.5 cups chopped pecans gently until evenly distributed. If your zucchini is very watery, squeeze out excess moisture with a clean towel before adding.
- Spread the batter evenly in the prepared 15x10x1 inch baking pan using a spatula. Smooth the top for even baking.
- Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Oven times vary, so start checking at 30 minutes.
- Remove pan from oven and let the bars cool completely in the pan on a wire rack before frosting. Cooling is important so the frosting doesn’t melt.
- To make the brown butter frosting, melt 6 tablespoons butter in a light-colored skillet over medium heat. Swirl the pan occasionally and cook until butter foams and turns golden brown with a nutty aroma — about 4–6 minutes. Watch closely to prevent burning. Remove from heat and let cool slightly.
- In a large bowl, combine 6 cups powdered sugar and the slightly cooled brown butter. Add 1 teaspoon vanilla extract. Add 8 tablespoons milk to start and beat until smooth and spreadable; add up to 2 more tablespoons milk if needed to reach desired consistency.
- Spread the brown butter frosting over the cooled bars evenly. If desired, sprinkle extra chopped pecans on top for garnish.
- Slice into bars and serve. Refrigerate leftovers.
What to Serve With:
- A cup of strong coffee or black tea to balance the sweetness.
- A bright citrus salad with orange segments and mint to cut through the richness.
- Vanilla ice cream for a desserty twist during warmer months.
- A simple green salad or a light yogurt parfait if serving these bars at brunch.
Top Tips for Perfecting:
- Ingredient substitutions: Swap vegetable oil for melted coconut oil for a subtle tropical note, or use half brown sugar for deeper caramel flavor. For a nut-free version, omit pecans and add sunflower seeds or extra zucchini.
- Timing adjustments: If your zucchini is watery, squeeze gently in a towel — excess moisture can make the batter too loose and increase baking time.
- Flavor enhancements: Add a pinch of nutmeg or a teaspoon of orange zest to the batter for extra complexity. Toast the pecans beforehand for enhanced aroma.
- Common mistakes to avoid: Don’t frost warm bars — the frosting will melt. Don’t overmix the batter, which can make bars dense. Watch the butter carefully when browning; it can go from nutty to burnt quickly.
- Pro tip: Use a light-colored pan when browning butter to see the color change clearly.
For another brown butter inspiration, consider trying my savory take on browned butter with roasted potatoes browned butter roasted potatoes with parmesan.
Storing and Reheating Tips:
- Refrigeration: Store frosted bars in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.
- Freezing: You can freeze unfrosted bars (cut into squares) in a single layer until firm, then stack with parchment between layers in a freezer-safe container for up to 3 months. Thaw in the refrigerator, then frost after thawing. Frosted bars can be frozen for up to 1 month; wrap tightly to prevent freezer burn.
- Reheating: If you prefer a warm bar, heat a single unfrosted or unfrosted-and-wrapped portion in the microwave for 10–15 seconds, or warm in a 300°F oven for 8–10 minutes. If already frosted, warm briefly and carefully to avoid melting the frosting too much.
FAQs
Can I use zucchini instead of shredded carrots in this recipe?
Yes — this recipe calls for shredded zucchini specifically. If you mean substituting carrots for zucchini, carrots will work but change moisture levels slightly; you may need to squeeze out excess liquid from zucchini if using both.
Do I need to peel the zucchini before shredding?
No, peeling is optional. The skin is tender and adds color and nutrition; just wash the zucchini thoroughly before shredding.
Can I reduce the sugar or use a sugar substitute?
You can reduce granulated sugar slightly for a less sweet bar, but altering sugar too much may affect texture. For sugar substitutes, choose one formulated for baking and follow the package substitution guidelines.
How do I brown butter without burning it?
Use a light-colored pan so you can see the color change, keep the heat at medium, and swirl the pan frequently. Remove from heat as soon as you smell a nutty aroma and see small brown flecks.
Are these bars suitable for kids and picky eaters?
Yes — the zucchini flavor is mild and mostly hidden, and the frosting makes them a hit with kids. They’re a great way to sneak extra veggies into a treat.
Conclusion
These Zucchini Bars with Brown Butter Frosting are an easy, family-friendly treat that combines moist, spiced cake and a deeply flavorful frosting — proof that simple ingredients can produce something special. Whether baking for a crowd or making a wholesome snack, this recipe is forgiving, quick, and satisfying. For more inspiration and the original recipe source, check out Zucchini Bars with Brown Butter Frosting | The Recipe Critic. Give them a try, share with friends, and enjoy every delicious bite.
Zucchini Bars with Brown Butter Frosting
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
- Spatula
- Skillet
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
Wet Ingredients
- 1.5 cups Granulated sugar
- 1 cup Vegetable oil
- 3 large Eggs Room temperature recommended
- 2 cups Shredded zucchini About 3 medium zucchini, squeezed lightly if very wet
- 1.5 cups Chopped pecans Toasted if desired
Frosting Ingredients
- 6 tablespoons Butter For frosting
- 6 cups Powdered sugar Sifted for smooth frosting
- 1 teaspoon Vanilla extract
- 8 to 10 tablespoons Milk Adjust for frosting consistency
Instructions
- Preheat your oven to 350°F (175°C) and grease a 15x10x1 inch baking pan. Line with parchment if you prefer easy removal.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, salt, and cinnamon until evenly combined. Set aside.
- In a large bowl, blend the wet ingredients: sugar, vegetable oil, and eggs until smooth and homogenous — about 1–2 minutes with a whisk or electric mixer.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing to keep the bars tender.
- Fold in the shredded zucchini and chopped pecans gently until evenly distributed. If your zucchini is very watery, squeeze out excess moisture with a clean towel before adding.
- Spread the batter evenly in the prepared baking pan using a spatula. Smooth the top for even baking.
- Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Oven times vary, so start checking at 30 minutes.
- Remove the pan from the oven and let the bars cool completely in the pan on a wire rack before frosting. Cooling is important so the frosting doesn’t melt.
- To make the brown butter frosting, melt the butter in a light-colored skillet over medium heat. Swirl the pan occasionally and cook until the butter foams and turns golden brown with a nutty aroma — about 4–6 minutes. Watch closely to prevent burning. Remove from heat and let cool slightly.
- In a large bowl, combine the powdered sugar and the slightly cooled brown butter. Add the vanilla extract. Add 8 tablespoons of milk to start and beat until smooth and spreadable; add up to 2 more tablespoons of milk if needed to reach desired consistency.
- Spread the brown butter frosting over the cooled bars evenly. If desired, sprinkle extra chopped pecans on top for garnish.
- Slice into bars and serve. Refrigerate leftovers.