Zucchini Bars with Brown Butter Frosting

Zucchini bars topped with brown butter frosting on a wooden table

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Zucchini Bars with Brown Butter Frosting

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.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Keyword: Baking, Easy

Servings: servings

Calories: 250kcal

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.

Notes

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.

Nutrition