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Tender Zucchini Bars Recipe with Easy Rich Brown Butter Icing

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These tender zucchini bars are moist and flavorful, topped with a rich, nutty brown butter icing that makes the zucchini disappear into a delicious dessert. Perfect for a quick, fuss-free treat that sneaks in some veggies.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 medium zucchinis (about 2 cups grated), shredded and gently squeezed dry
  • ½ cup chopped walnuts or pecans (optional)
  • 6 tablespoons (85g) unsalted butter, for brown butter icing
  • 1 ½ cups (180g) powdered sugar
  • ½ teaspoon vanilla extract (for icing)
  • 2–3 tablespoons (30-45ml) milk (for icing)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper.
  2. Grate the zucchinis using a box grater or food processor. Place shredded zucchini in a clean towel and squeeze out excess moisture.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
  4. In a separate bowl, whisk vegetable oil, eggs, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  6. Fold in the drained zucchini and nuts if using.
  7. Spread the batter evenly in the prepared pan and smooth the top.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and edges pull away slightly.
  9. Cool the bars completely on a wire rack for at least 30 minutes before icing.
  10. To make the brown butter icing, melt butter in a skillet over medium heat, swirling until golden brown and nutty (about 4-5 minutes). Remove from heat immediately.
  11. In a bowl, whisk powdered sugar with browned butter, vanilla extract, and 2 tablespoons milk until smooth. Add more milk if needed to reach desired consistency.
  12. Spread the warm (not hot) icing evenly over the cooled bars and let set for 20 minutes.
  13. Slice into squares or rectangles and serve.

Notes

Squeeze zucchini well to avoid soggy bars. Do not overmix batter to keep bars tender. Watch brown butter closely to prevent burning. Let bars cool completely before icing to avoid melting the icing. Use room temperature eggs for better texture.

Nutrition

Keywords: zucchini bars, brown butter icing, zucchini dessert, easy baking, moist bars, vegetable dessert, quick dessert, nutty icing

Find it online: https://nanarecipes.info/tender-zucchini-bars-recipe-with-easy-rich-brown-butter-icing/