Zucchini Bars with Brown Butter Frosting
Super soft and moist zucchini bars, with a heap of spice, and a thick layer of nutty, fragrant brown butter buttercream. You'd never know there's a veggie hidden in these Zucchini Bars with Brown Butter Frosting!
Servings 24 bars
Ingredients
For zucchini bars:
- 1 1/2 cups granulated sugar
- 1 cup vegetable or canola oil
- 3 large eggs
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 2 cups grated zucchini about 2 medium
- 2 cups chopped pecans divided
For brown butter frosting:
- 1/2 cup unsalted butter no substitutes
- 2 tsp. vanilla extract
- 4-5 cups powdered sugar
- 2-3 tbsp. heavy cream
Instructions
For zucchini bars:
- In a medium bowl, whisk together sugar, oil, eggs, and vanilla.
- In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in grated zucchini and 1 1/2 cups chopped pecans.
- Spread into the bottom of a lightly greased 13x9-inch baking pan.
- Bake at 350 degrees for 35-40 minutes, or until top and edges are golden, and a toothpick inserted near the center comes out clean.
- Remove to a wire rack to cool completely.
- Meanwhile, prepare brown butter frosting.
For brown butter frosting:
- In a small saucepan over medium heat, melt the butter, and cook til it foams, bubbles, turns golden brown, and has brown specks, about 5-7 minutes.
- Remove from heat, and whisk in vanilla.
- Carefully transfer to a large mixing bowl.
- Beat in 4 cups powdered sugar and 2 tbsp. heavy cream, and add additional powdered sugar and cream as needed to achieve medium consistency - thick, but spreadable.
- Spread evenly over cooled zucchini bars.
- Sprinkle with remaining 1/2 cup chopped pecans, and allow at least 20-30 minutes for the frosting to set.
- Cut into bars.