Caramel Frosted Zucchini Bars
Indulge in a delectable fusion of comfort and creativity with these Caramel Frosted Zucchini Bars! Perfectly moist thanks to freshly grated zucchini, these spiced cake bars boast warm notes of cinnamon and a tender crumb that melts in your mouth. But the true showstopper is the rich, buttery caramel frosting, made from scratch for an irresistibly smooth finish. This crowd-pleasing dessert is easy to make in just under an hour and is a delightful way to incorporate zucchini into baked goods. Whether served as a sweet treat at a family gathering or a cozy indulgence with your favorite cup of coffee, these zucchini bars are guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.75 cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (packed and squeezed to remove excess moisture)
- 1.5 cups powdered sugar
- 0.5 cup salted butter
- 0.5 cup light brown sugar, packed (for the frosting)
- 0.25 cup heavy cream
- 1 teaspoon vanilla extract (for the frosting)
Instructions
Preheat the oven to 350°F (175°C) and grease or line a 9x13-inch baking pan with parchment paper.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until well combined.
Stir in the grated zucchini until evenly distributed.
Gradually add the dry ingredients into the wet mixture and mix until just combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly using a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bars cool completely in the pan before applying the frosting.
To make the caramel frosting, melt the salted butter in a small saucepan over medium heat.
Stir in the light brown sugar and heavy cream, and bring the mixture to a gentle boil. Let it boil for 1 minute while stirring constantly.
Remove the saucepan from heat and stir in the vanilla extract.
Gradually whisk in the powdered sugar until smooth and creamy.
Spread the caramel frosting evenly over the cooled zucchini bars.
Allow the frosting to set for at least 20 minutes before slicing the bars into squares or rectangles.
Serve and enjoy!
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 237 mg | 10% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 37.3 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
