Zucchini Bars Recipe with Savory Brown Butter Frosting
What is the recipe for Zucchini Bars with Brown Butter Frosting? Is zucchini a dessert? Trust me on this one. I used to be a zucchini bread-only kind of gal, but these bars… they’re like zucchini flour’s. What is cooler, more sophisticated cousin? Think of it as the perfect balance between a moist, tender cake and chewy blondie, all topped with whipped cream. Is there a frosting that will make you want to lick the bowl clean? I made these for my first cookbook and it was so good. I’m so proud of it. What is the recipe for a club, everyone was begging for it?
What are Zucchini bars?
What are Zucchini bars? Imagine a classic zucchini bread, but instead of loaf, it’s baked in tin and cut into slices. Is this a moist, subtly sweet cake-like treat? Think of it as a lighter, less dense version of carrot cake, but with zucchini taking center. The beauty of zucchini is that it adds moisture without overpowering the flavor. In this recipe, it’s topped with a brown butter frosting that adds flavor to the dish. Is there a way to elevate the whole thing to another level? Think of it as a blondie meets zucchini bread with scallion twist. Is it addictive?
Why you will love this recipe?
What are some good reasons to love Zucchini Bars? First and foremost, the flavor is absolutely incredible. You get the subtle sweetness from the zucchini, the warmth of the spices, and that rich, nutty flavor from kale. What is the flavor from the brown butter frosting? What’s the best thing about brown butter? Is it really that simple? What are some of the best recipes for a busy weeknight? What are some of the best ingredients in your pantry? What’s a good way to use up zucchini in your garden? Is it possible to give you something?
What I love about this recipe is how versatile it is. How do I customize a website? Add chocolate chips, chopped nuts, or even a swirl of cream cheese filling. What are some of the best brunch recipes? I actually tested this with almond milk once because I was out of regular milk, and it turned out to be a good thing. Is it true that This Zucchini Bars Recipe with Savory Brown Butter Frosting blows typical chocolate chip cookie bars. How do I get out of the water?
How do I make Zucchini bars?
Quick Overview
How do I make Zucchini Bars? What is the best way to make a batter with grated zucchini, flour, sugar, eggs, and spices? While that bakes, you’ll brown some butter on the stovetop, which is key for that amazing savory .. How do you mix browned butter, cream cheese, and vanilla together? What is the best way to create a lus Spread it over the cooled bars, slice, and enjoy! Is it worth it to do a complete detox? What’s great is that it’ll be hard to mess up – even if you overbake it a little, the moisture from the oven will still be there. How do you keep zucchini tender?
Ingredients Notes:
For the Zucchini Bars:
- All-Purpose Flour: Provides the structure for the bars. Can you substitute with a gluten-free blend, but the texture might be slightly different?
- Granulated Sugar: Adds sweetness and helps with browning.
- Brown Sugar: Adds moisture and a caramel-like flavor.
- Baking Soda & baking powder: Leavening agents that help the bars rise.
- Salt: Enhances the flavors of the other ingredients.
- Cinnamon & Nutmeg: Warm spices that complement the zucchini.
- Eggs: Bind the ingredients together and add richness.
- Vegetable Oil: Adds moisture and tenderness.
- Vanilla Extract: Enhances flavor.
- Shredded Zucchini: The star of the show! Be sure to squeeze out any excess moisture.
What is the Savory Brown Butter Frosting?
- Butter: Unsalted butter is key for browning and creating that nutty flavor.
- Powdered Sugar: Adds sweetness and structure to the frosting.
- Cream Cheese: Adds tanginess and creaminess. Make sure it’s softened!
- Vanilla Extract: Enhances the flavor.
- Salt: Balances sweetness and enhances the savory notes.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This step is important to prevent the bars from sticking. I actually line my pan with parchment paper, leaving an overhang on the sides. How do you lift bars out of a pan? Get the pan ready before you start anything else.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar and baking powder. Set aside. What are the ingredients for cinnamon, clove, and clove powder? Make sure everything is well combined. How do I mix baking soda and baking powder to make a bar that rises? I always whisk for 30 seconds to make sure there are no clumps. What makes a difference?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract. Set aside. Make sure the eggs are well beaten and the mixture is smooth. I like to use a fork for this, but I also like using whisks. Don’t skip the vanilla extract – it really enhances the flavor! What is the best way to add lemon zest to a recipe?
Step 4: Combine
Do not over mix dry ingredients with wet ingredients. Pour the dry mixture into the wetting mixture and stir until just combined. If you overmix flour, you will get a hard bar. Gently fold the ingredients together until there are no streaks of flour remaining. The batter should be thick and slightly lumpy – that’s okay! I usually add chocolate chips to my brownies. It elevates it by like 10 points.
Step 5: Prepare Filling
Gently fold in the shredded zucchini until evenly distributed. Make sure you squeeze out any excess moisture from the zucchini before adding it to the batter. How do you squeeze zucchini into a clean kitchen towel? The less moisture, the better. And don’t be tempted to skip the zucchini. What is the secret to a moist zucchini bar?
Step 6: Bake
What should I do if I’m going to bake a cake for ten minutes? Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The bars should be golden brown on top and slightly firm to the touch. I always start checking for doneness around 25 minutes. Ovens can vary, so it’s better to be safe than sorry. If the top is browning too quickly, you can tent it with foil.
Step 7: Cool & Brown Butter Frosting
Let the bars cool completely in the pan before frosting. While the bars are cooling, prepare the brown butter frosting. In a small saucepan over medium heat, melt the butter. Set aside. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty flavor. What is the best way to cook butter? Once the butter is browned, remove it from the heat and let it cool slightly.
Step 8: Frost & Slice
In a large bowl, beat together the browned butter, powdered sugar, cream cheese, vanilla extract, and salt. Set aside. I like to mix apricot and salt until smooth and creamy. If the frosting is too thick, add a tablespoon of milk or cream until it reaches the desired thickness. Spread the frosting evenly over the cooled bars.
Step 9: Slice & Serve
What are the best bars to serve at room temperature? If you can’t eat leftovers, store them in an airtight container at room temperature for up to 3 days. Can you store in the refrigerator for up to 5 days? They never last that long at my house, though!
What is the best way to serve it?
What are the best Zucchini bars? What are What are some ideas?
For Breakfast:Can you serve a zucchini bar with coffee or tea? What’s a good way to start the day with sweetness? I love it with latte.
For Brunch:Serve the bars alongside other brunch favorites like scrambled eggs, bacon, and fresh fruit. What are some great side dishes to serve with a mimosa?
As Dessert:What are some of the best after-dinner treats? Serve with whipped cream or ice cream. I also like to drizzle them with caramel sauce. I make these for dessert more than any other time.
For Cozy Snacks: Enjoy a zucchini bar with a glass of milk or a cup of hot chocolate on a cozy night in. This is my go-to snack when I’m craving something sweet at 10 pm but don’t want to bake a whole cake. I always feel like I have to offer them when my kids have friends over.
My family actually has a tradition of eating these on Thanksgiving. It started when I made a batch and everyone loved them so much that they requested them every year since! I also make mini-muffins for kids with allergies!
Top Tips for Perfecting Your Zucchini Bars
Want to take your Zucchini Bars to the next level? Here are some expert tips:
Zucchini Prep: Be sure to squeeze out any excess moisture from the shredded zucchini. This will prevent the bars from becoming soggy. I like to use a clean kitchen towel or cheesecloth for this. Don’t skip this step or your batter will be a soupy mess! Fresh, from-the-garden zucchini also tastes better. I once tried to use frozen, thawed zucchini and it was…a disaster.
Mixing Advice: Don’t overmix the batter! Overmixing will develop the gluten in the flour, resulting in tough bars. Gently fold the wet ingredients into the dry ingredients until just combined. Use a wooden spoon or spatula instead of a mixer. If you see lumps it’s fine, just let them stay there.
Brown Butter Frosting Tips: Watch the butter carefully as it browns. It can go from golden brown to burnt in a matter of seconds. Swirl the pan occasionally and remove it from the heat as soon as it turns golden brown and has a nutty aroma. Using a light-colored pan can help you see the color changes better. I always add a pinch of sea salt to the frosting to balance the sweetness. It’s the secret ingredient!
Ingredient Swaps: If you don’t have brown sugar, you can substitute it with granulated sugar. The flavor will be slightly different, but the bars will still be delicious. You can also use different types of oil, such as coconut oil or olive oil, but the flavor will be affected. For a richer flavor, use melted butter instead of oil. Using cake flour yields a lighter and softer texture.
Baking Tips: Make sure your oven is properly preheated before baking the bars. This will ensure that they bake evenly. If the top of the bars is browning too quickly, you can tent it with foil. Also, avoid opening the oven door too frequently, as this can cause the temperature to fluctuate.
Glaze Variations: For a chocolate glaze, add cocoa powder to the frosting. You can also add different extracts, such as almond extract or lemon extract, to the frosting for a unique flavor. If you want a thinner glaze, add a little milk or cream.
Storing and Reheating Tips
Want to keep your Zucchini Bars fresh and delicious? Here’s how to store and reheat them:
Room Temperature: Store the bars in an airtight container at room temperature for up to 3 days. Make sure they are completely cooled before storing them. I usually cover them with plastic wrap to prevent them from drying out.
Refrigerator Storage: Store the bars in an airtight container in the refrigerator for up to 5 days. This will help them stay fresh longer. However, the bars may become slightly drier in the refrigerator. I usually wrap them in plastic wrap before storing them in the fridge.
Freezer Instructions: For longer storage, you can freeze the bars for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer bag. When ready to eat, thaw them in the refrigerator overnight. I like to slice them into individual portions before freezing so I can easily grab one when I want a snack.
Glaze Timing Advice: I recommend frosting the bars just before serving for the best flavor and texture. If you’re storing the bars, you can frost them and then store them in the refrigerator or freezer. However, the frosting may become slightly sticky in the refrigerator. My kids often ask to make them on weekends and it is a fun easy activity.
Frequently Asked Questions
Final Thoughts
So there you have it – my family’s favorite Zucchini Bars Recipe with Savory Brown Butter Frosting! It’s easy to make, incredibly delicious, and perfect for any occasion. Whether you’re looking for a quick and easy dessert or a way to use up all that zucchini from your garden, this recipe is sure to please. The combination of the moist, subtly sweet bars and the rich, nutty frosting is simply irresistible. And trust me, once you try it, you’ll be hooked!
If you enjoyed this recipe, be sure to check out my other dessert recipes. I’m always adding new and exciting recipes to my collection, so there’s sure to be something you’ll love. And if you try this recipe, I’d love to hear how it turns out! Leave a comment below and let me know what you think. Happy baking!
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Zucchini Bars Recipe with Savory Brown Butter Frosting
Ingredients
Main Ingredients
- 2 cups all-purpose flour sifted
- 1.5 cups granulated sugar
- 0.5 cup vegetable oil
- 3 eggs large
- 1 teaspoon vanilla extract
- 2 cups zucchini grated
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 teaspoons cinnamon ground
- 0.25 teaspoon nutmeg ground
Brown Butter Frosting
- 0.5 cup unsalted butter browned
- 2 cups powdered sugar sifted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt to taste
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, beat together the sugar, oil, eggs, and vanilla until smooth. Stir in the grated zucchini.
- Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix until well combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- While the bars are cooling, prepare the frosting. In a small saucepan, melt the butter over medium heat until it turns golden brown. Remove from heat immediately.
- In a mixing bowl, combine the browned butter, powdered sugar, milk, vanilla extract, and salt. Beat until smooth and creamy.
- Spread the frosting over the cooled zucchini bars. Cut into squares and serve.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
