Zucchini Bars with Browned Butter Frosting
Tender, moist, and delicious zucchini bars topped with decadent browned butter frosting are certain to be your new favorite summertime dessert. Use up your garden zucchini and make the most delicious dessert that will please everyone!
Servings: 32 servings
Calories: 224kcal
Ingredients
The bars
- ½ cup salted butter softened
- 1 cup plain greek yogurt
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 medium zucchini 2 cups grated
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
The browned butter frosting
- ½ cup salted butter
- 5 tablespoon heavy cream
- 4 teaspoons vanilla extract
- 5 cups powdered sugar
Instructions
The bars
- Begin by grating your zucchini. 2 medium zucchini equal about 2 cups grated zucchini. There are several ways – you can use a box grater, a food processor, or the grating tool for the Kitchenaid stand mixer. You can also use a fork to shred the zucchini.
- Combine softened butter, greek yogurt, brown sugar, and white sugar in a large mixing bowl. Cream together.
- Add eggs and 1 teaspoon vanilla. Mix until combined.
- Add in shredded zucchini and blend.
- Pour in flour, baking soda, baking powder, salt and cinnamon. Mix until just combined.
- Prepare a jellyroll pan (either 15 ½ by 10 ½ inches or 18 by 12 and has 1-inch-high sides) by spraying with non-stick spray.
- Pour prepared batter into the pan. Spread it out evenly with a spatula. Bake at 350 degrees Fahrenheit for 14-18 minutes until golden and the center springs back when touched.
Browned Butter
- Cut ½ cup stick of butter into even slices and add to a medium saucepan.
- Heat over MEDIUM heat until melted and bring to a simmer. STIR CONSTANTLY.
- The butter will begin to foam, continue stirring.
- When the butter begins to change to an amber color, milk solids at the bottom are toasted, and the butter has a potent nutty fragrance, the butter is browned and done. Transfer to a heatproof mixing bowl
- (There is a very slight difference between browned butter and burned butter. If the milk solids begin to blacked, you have burned your butter and will need to start over.)
Browned Butter Frosting
- Add your warm browned butter to a heatproof mixing bowl.
- Add in 4 teaspoon vanilla.
- Pour in 5 tablespoon heavy cream.
- Add 5 cups powdered sugar.
- Mix until smooth. You can add additional heavy cream (1 tablespoon at a time) if you prefer a thinner frosting.
- Frost your zucchini bars while still warm.
Notes
- Store: Keep at room temperature for up to three days. For longer storage you can store in the fridge for for at least a week. You can also refrigerate if you prefer to enjoy the bars chilled. You can also freeze any extras for up to one month.
- Stir Browned Butter Constantly: It burns very easily so be sure to stir constantly and watch it closely as it cooks.
- Don't Burn the Butter: There is a very slight difference between browned butter and burned butter. If you cook too long and the milk solids begin to become black, you have burned your butter and will need to start over.
- Pan Size: A jelly roll pan or sheet pan that's 15 ½ by 10 ½ inches or 18 inches by 12 inches with 1-inch-high sides is ideal.
- Mix-Ins: Stir in a cup of blueberries, chocolate chips, walnuts, or pecans for added flavor and texture.
Nutrition
Serving: 1bar | Calories: 224kcal | Carbohydrates: 39g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 170mg | Potassium: 82mg | Fiber: 1g | Sugar: 32g | Vitamin A: 259IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg