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!
Looks great. Making for family visit.
I hope they love it, it’s so GOOD!!