Description
These bakery-quality zucchini bars master moisture management, featuring a tender crumb achieved by careful zucchini preparation and the use of oil instead of butter. Topped with a rich, cooked caramel frosting, this recipe guarantees a stable and deliciously moist bake every time.
Ingredients
- 2 cups Grated Zucchini
- 1 ½ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ teaspoons Ground Cinnamon
- ¼ teaspoon Nutmeg
- ½ cup Vegetable Oil
- 2 large Eggs
- ½ cup Granulated Sugar
- ½ cup packed Brown Sugar (for bars)
- 1 teaspoon Vanilla Extract
- ½ cup Unsalted Butter (for frosting)
- ½ cup packed Brown Sugar (for frosting)
- Milk (approx. 3 tablespoons, for frosting)
- Powdered Sugar (approx. 2 cups, for frosting)
- Additional Vanilla Extract (for frosting)
- Optional: ½ cup chopped Walnuts or Chocolate Chips
Instructions
- Start by washing the zucchini and removing the ends. Grate it using the large holes of a box grater. Spread the shreds on a clean paper towel and press another towel on top to remove surface liquid.
- In a large glass bowl, whisk the eggs with the granulated sugar, brown sugar, vegetable oil, and 1 teaspoon of vanilla extract for exactly 2 minutes to incorporate air.
- In a separate medium bowl, sift the flour, baking soda, salt, cinnamon, and nutmeg. Slowly add the dry mixture to the wet mixture, folding gently with a spatula until only a few streaks of flour remain.
- Fold the blotted zucchini into the batter. If adding walnuts or chocolate chips, fold them in now. Pour the batter into a greased 9×13-inch pan, smoothing the top.
- Bake in a preheated 350°F (177°C) oven for 25 to 30 minutes. The bars are done when a toothpick inserted into the center comes out clean or with a few dry crumbs. Cool completely before frosting.
- To make the frosting: In a small heavy-bottomed saucepan, melt the ½ cup of unsalted butter over medium heat. Add the brown sugar reserved for the frosting and stir until bubbling. Let it boil for exactly 1 minute to caramelize the sugar.
- Remove from heat, stir in the milk, and then whisk in the powdered sugar and vanilla until smooth and pourable.
- Allow the frosting to set for at least 1 hour at room temperature before cutting into uniform 2×3 inch rectangles using a sharp, wiped knife.
Notes
For optimal results, ensure your eggs are at room temperature (around 70°F or 21°C) to achieve a stable emulsion with the vegetable oil, preventing a clumpy batter. When preparing the caramel frosting, allow the butter and sugar mixture to cool slightly (about 3 minutes) before incorporating the powdered sugar; adding it too hot results in a thin, transparent glaze instead of a creamy finish. If you wish to use whole wheat flour, substitute up to ¼ cup of the all-purpose flour for a slight fiber increase without affecting the hydration balance.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American