Zucchini Bars with Caramel Frosting

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  

1. 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.

2. In a large mixing bowl, combine the eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract. Whisk well.
3. Whisk in the baking soda, and then fold in the flour until completely incorporated without overmixing.
   
4. Fold in the shredded zucchini and chopped pecans.
   
5. Spread the batter into prepared baking pan. 
   
6. Bake for about 35 to 45 minutes or until toothpick inserted in the center comes out clean. 
7. Remove cake from oven and place on a cooling rack. Allow to partially cool before frosting
8. 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.
9. Whisk in the powdered sugar until the frosting is smooth, and quickly pour it over the still warm cake. 
10. Allow frosting to set. Cut into bars when ready to serve.

Recipe without photos . . . 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  

1. Zucchini Bars: Preheat oven to 350°. Spray or grease a 9x9 baking pan. Line with sprayed parchment paper for easy removal.
2. In a large mixing bowl, combine the eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract. Whisk well.
3. Whisk in the baking soda, and then fold in the flour until completely incorporated without overmixing.
4. Fold in the shredded zucchini and chopped pecans.
5. Spread the batter into prepared baking pan. 
6. Bake for about 35 to 45 minutes or until toothpick inserted in the center comes out clean. 
7. Remove cake from oven and place on a cooling rack. Allow to partially cool before frosting
8. 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.
9. Whisk in the powdered sugar until the frosting is smooth, and quickly pour it over the still warm cake. 
10. Allow frosting to set. Cut into bars when ready to serve.