Zucchini season is in full swing in Kansas! So, it's time to try new recipes and this one in definitely a keeper! OH SO GOOD . . .
Caramel Frosted Zucchini Pecan Bars Makes one 9”x13” pan/dish or 12 bars
Bars
1 1/2 cups granulated sugar
3 large eggs
1 cup vegetable oil (canola)
1/2 teaspoons vanilla
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups lightly packed shredded zucchini (about 2 medium)
1 1/2 cups chopped pecans
Caramel frosting
1 cup (2 sticks) unsalted butter
1 cup lightly packed dark brown sugar
1/4 cup heavy cream
2 to 2 1/2 cups powdered sugar, sifted
- Preheat oven to 350°. Spray a 9”x13” pan/dish.
- Bars:Crack the eggs into a large mixing bowl. Whisk in the sugar, oil, and vanilla and blend really well.
- Sift in the flour, cinnamon, baking powder, and salt. Blend until combined.
- Fold in the zucchini and the nuts.
- Spread batter evenly in prepared pan.
- Bake for about 25 to 30 minutes, or until the top springs back when touched, and a toothpick inserted in the center comes out without any wet batter clinging to it. Check early to prevent overbaking; if using a glass or ceramic baking dish, cake tends to bake faster (oven temp could also be lowered in baking in glass or ceramic dish).
- Frosting: Cut butter into large chunks and in a medium-sized. saucepan.
- Add the brown sugar and bring it to a boil over medium heat, stirring constantly. Boil for 2 minutes, stirring.
- Add the heavy cream, and boil for another minute.
- Remove from the heat and carefully beat in the powdered sugar, a cup at a time. Stop adding sugar when the frosting seems thick enough to spread.
- Pour the frosting over the cake a warm or cool cake. If frosting is too thick, thin with a little more water. If it begins to become firm, dip spreader in very hot water and continue.
Recipe without photos . . .
Caramel Frosted Zucchini Pecan Bars Makes one 9”x13” pan/dish or 12 bars
Bars
1 1/2 cups granulated sugar
3 large eggs
1 cup vegetable oil (canola)
1/2 teaspoons vanilla
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups lightly packed shredded zucchini (about 2 medium)
1 1/2 cups chopped pecans
Caramel frosting
1 cup (2 sticks) unsalted butter
1 cup lightly packed dark brown sugar
1/4 cup heavy cream
2 to 2 1/2 cups powdered sugar, sifted
- Preheat oven to 350°. Spray a 9”x13” pan/dish.
- Bars:Crack the eggs into a large mixing bowl. Whisk in the sugar, oil, and vanilla and blend really well.
- Sift in the flour, cinnamon, baking powder, and salt. Blend until combined.
- Fold in the zucchini and the nuts.
- Spread batter evenly in prepared pan.
- Bake for about 25 to 30 minutes, or until the top springs back when touched, and a toothpick inserted in the center comes out without any wet batter clinging to it. Check early to prevent overbaking; if using a glass or ceramic baking dish, cake tends to bake faster (oven temp could also be lowered in baking in glass or ceramic dish).
- Frosting: Cut butter into large chunks and in a medium-sized. saucepan.
- Add the brown sugar and bring it to a boil over medium heat, stirring constantly. Boil for 2 minutes, stirring.
- Add the heavy cream, and boil for another minute.
- Remove from the heat and carefully beat in the powdered sugar, a cup at a time. Stop adding sugar when the frosting seems thick enough to spread.
- Pour the frosting over the cake a warm or cool cake. If frosting is too thick, thin with a little more water. If it begins to become firm, dip spreader in very hot water and continue.
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