Caramel Frosted Zucchini Pecan Bars

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

1. Preheat oven to 350°. Spray a 9”x13” pan/dish.
2. Bars:Crack the eggs into a large mixing bowl. Whisk in the sugar, oil, and vanilla and blend really well.
   
3. Sift in the flour, cinnamon, baking powder, and salt. Blend until combined.
4. Fold in the zucchini and the nuts.
   
   
   
   
5. Spread batter evenly in prepared pan.
   
6. 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). 
   
7. Frosting:  Cut butter into large chunks and in a medium-sized. saucepan. 
   
8. Add the brown sugar and bring it to a boil over medium heat, stirring constantly. Boil for 2 minutes, stirring. 
   
9. Add the heavy cream, and boil for another minute.
   
10. 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. 
    
    
    
    
11. 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

1. Preheat oven to 350°. Spray a 9”x13” pan/dish.
2. Bars:Crack the eggs into a large mixing bowl. Whisk in the sugar, oil, and vanilla and blend really well.
3. Sift in the flour, cinnamon, baking powder, and salt. Blend until combined.
4. Fold in the zucchini and the nuts.
5. Spread batter evenly in prepared pan.
6. 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). 
7. Frosting:  Cut butter into large chunks and in a medium-sized. saucepan. 
8. Add the brown sugar and bring it to a boil over medium heat, stirring constantly. Boil for 2 minutes, stirring. 
9. Add the heavy cream, and boil for another minute.
10. 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. 
11. 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.