A cake-like layer topped with a rich and decadent caramel frosting—this dessert is sure to please. Another tasty use for garden zucchini.
Zucchini Bars with Caramel Frosting Makes a 9x9-inch pan
Zucchini Bars:
2 large eggs
12 tablespoons (1 ½ sticks) butter, melted & cooled so that it can be added directly to the eggs without cooking them
1/2 cup granulated sugar
3/4 cup lightly packed brown sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
3/4 teaspoon baking soda
1 1/2 cups all-purpose flour
1 1/2 cups shredded zucchini, drained & squeezed to remove excess moisture
1 cup pecans, chopped
Caramel Frosting:
4 tablespoons (1/2 stick) butter
1/2 cup lightly packed brown sugar
2 tablespoons milk or cream
Pinch salt
1 1/2 cups powdered sugar
- Zucchini Bars: Preheat oven to 350°. Spray or grease a 9x9 baking pan. Line with sprayed parchment paper for easy removal.
Pan lined with parchment that has been sprayed; parchment extends over both sides of the pan for easy removal of cake bars. - In a large mixing bowl, combine the eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract. Whisk well.
- Whisk in the baking soda, and then fold in the flour until completely incorporated without overmixing.
- Fold in the shredded zucchini and chopped pecans.
- Spread the batter into prepared baking pan.
- Bake for about 35 to 45 minutes or until toothpick inserted in the center comes out clean.
- Remove cake from oven and place on a cooling rack. Allow to partially cool before frosting
- Caramel Frosting: In a small saucepan, combine the butter, brown sugar, milk, and salt. Bring to a boil over medium heat, then remove it from the heat.
- Whisk in the powdered sugar until the frosting is smooth, and quickly pour it over the still warm cake.
- Allow frosting to set. Cut into bars when ready to serve.
Zucchini Bars:
2 large eggs
12 tablespoons (1 ½ sticks) butter, melted & cooled so that it can be added directly to the eggs without cooking them
1/2 cup granulated sugar
3/4 cup lightly packed brown sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
3/4 teaspoon baking soda
1 1/2 cups all-purpose flour
1 1/2 cups shredded zucchini, drained & squeezed to remove excess moisture
1 cup pecans, chopped
Caramel Frosting:
4 tablespoons (1/2 stick) butter
1/2 cup lightly packed brown sugar
2 tablespoons milk or cream
Pinch salt
1 1/2 cups powdered sugar
- Zucchini Bars: Preheat oven to 350°. Spray or grease a 9x9 baking pan. Line with sprayed parchment paper for easy removal.
- In a large mixing bowl, combine the eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract. Whisk well.
- Whisk in the baking soda, and then fold in the flour until completely incorporated without overmixing.
- Fold in the shredded zucchini and chopped pecans.
- Spread the batter into prepared baking pan.
- Bake for about 35 to 45 minutes or until toothpick inserted in the center comes out clean.
- Remove cake from oven and place on a cooling rack. Allow to partially cool before frosting
- Caramel Frosting: In a small saucepan, combine the butter, brown sugar, milk, and salt. Bring to a boil over medium heat, then remove it from the heat.
- Whisk in the powdered sugar until the frosting is smooth, and quickly pour it over the still warm cake.
- Allow frosting to set. Cut into bars when ready to serve.
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