Zucchini Bars with Brown Butter Frosting are a delicious and moist treat. They are simple to make and perfect for any occasion. With the addition of brown butter frosting, these bars become even more special!
Why Make This Recipe
This recipe is a great way to use up extra zucchini from your garden or the store. It’s a fun and tasty way to get more veggies into your dessert! Plus, everyone loves the sweet and nutty flavor of the frosting.
How to Make Zucchini Bars with Brown Butter Frosting
Ingredients:
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 cups shredded zucchini (about 3 medium zucchini)
- 1 1/2 cups chopped pecans
- 6 tablespoons butter (for frosting)
- 6 cups powdered sugar
- 1 teaspoon vanilla extract
- 8 to 10 tablespoons milk
Directions:
- Preheat your oven to 350°F (175°C) and grease a 15x10x1 inch baking pan.
- In a bowl, mix flour, baking powder, salt, and cinnamon.
- In a separate bowl, blend sugar, oil, and eggs until smooth. Combine with dry ingredients.
- Stir in shredded zucchini and pecans, then spread the mixture evenly in the prepared pan.
- Cook for 30-40 minutes until a toothpick comes out clean. Let bars cool completely.
- Brown the butter in a pan, then mix in powdered sugar, vanilla, and milk until smooth. Spread over cooled bars.
How to Serve Zucchini Bars with Brown Butter Frosting
Serve these bars at room temperature. You can cut them into squares and enjoy them as a snack or dessert. They also make a great treat for picnics and gatherings!
How to Store Zucchini Bars with Brown Butter Frosting
Keep the bars in an airtight container at room temperature for up to 3 days. If you want to keep them longer, store them in the fridge for up to a week.
Tips to Make Zucchini Bars with Brown Butter Frosting
- Make sure to squeeze out excess moisture from the shredded zucchini for a better texture.
- Use a toothpick to check for doneness; it should come out clean.
- Let the frosting cool a bit before spreading it to avoid melting.
Variation
You can add chocolate chips or swap pecans for walnuts to change the flavor. Adding a pinch of nutmeg can also give a nice twist!
FAQs
1. Can I use frozen zucchini?
Yes, but make sure to thaw and drain it well before adding to the batter.
2. How can I make this recipe gluten-free?
You can use a gluten-free all-purpose flour instead of regular flour.
3. Is it okay to skip the frosting?
Yes, the bars are delicious on their own if you prefer them without frosting!
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 cups shredded zucchini (about 3 medium zucchini)
- 1 1/2 cups chopped pecans
- 6 tablespoons butter (for frosting)
- 6 cups powdered sugar
- 1 teaspoon vanilla extract
- 8 to 10 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C) and grease a 15x10x1 inch baking pan.
- In a bowl, mix flour, baking powder, salt, and cinnamon.
- In a separate bowl, blend sugar, oil, and eggs until smooth. Combine with dry ingredients.
- Stir in shredded zucchini and pecans, then spread the mixture evenly in the prepared pan.
- Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Let bars cool completely.
- To make the frosting, brown the butter in a pan over medium heat until golden and fragrant.
- Mix browned butter with powdered sugar, vanilla extract, and milk until smooth.
- Spread frosting over the cooled bars, cut into squares, and serve.
Notes
For the best texture, squeeze excess moisture from the zucchini before adding to the batter. Store bars in an airtight container at room temperature for 3 days, or refrigerate for up to a week.