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5 from 1 vote

Zucchini Bars with Caramel Frosting

These decadent dessert bars topped with caramel frosting are always a big hit and a great way to use up your summer squash, Enjoy!
Servings: 16

Ingredients

ZUCCHINI BARS:

  • 2 lg. eggs
  • 12 T. unsalted butter melted
  • 1/2 c. granulated sugar
  • 3/4 c. light brown sugar
  • 1/2 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 tsp. vanilla extract
  • 1 1/2 c. all-purpose flour
  • 3/4 tsp. baking soda
  • 1 1/2 c. shredded zucchini
  • 1 c. pecans chopped

CARAMEL FROSTING:

  • 4 T. unsalted butter
  • 1/2 c. brown sugar
  • 2 T. milk or cream
  • 1 pinch salt
  • 1 1/2 c. confectioners’ sugar

Instructions

  • Preheat the oven to 350 degrees and butter a 9x9x2-inch baking pan. Line with parchment paper for easy removal.
  • ZUCCHINI BARS: In a large mixing bowl, using a hand mixer, beat the eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract until combined.
  • In a medium bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet ingredients, beat until just combined.
  • Fold in the shredded zucchini and chopped pecans. Spread the batter into your prepared baking pan and bake for about 35-45 minutes until risen.
  • Allow the cake to partially cool while you make the frosting. (I like to pour the frosting on the cake while it's still a bit warm for easier spreading.)
  • CARAMEL FROSTING: In a small saucepan, combine the butter, brown sugar, milk, and salt. Bring to a boil over medium heat. When it begins to boil, remove it from the heat.
  • Whisk in the confectioners’ sugar until the frosting is smooth; pour it over the cake. Spread it quickly, the frosting begins to set almost immediately.
  • Allow the frosting to cool before slicing into bars, enjoy!