Zucchini Bars with Browned Butter Frosting

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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!

Siz zucchini bars lined up next to a wooden knife with a bowl of cinnamon to the side.

Why You Will Love This Zucchini Bars Recipe

Summer Twist: Zucchini brings a new twist to traditional cake bars! The zucchini keeps the bread moist and light while adding the perfect texture!
Thin Cake Cut Into Bars: Our zucchini bars are basically a zucchini cake prepared in a sheet pan. This makes the cake very thin and when cut into squares, it forms dessert bars.
Browned Butter Frosting: Gives the bars a deep caramelized flavor that you'll crave over and over. You might be tempted to eat it with a spoon!

Want more zucchini desserts to enjoy? Try our Zucchini Bread and Chocolate Zucchini Cake next.

Ingredients

Here's a look at the simple ingredients you need to make these zucchini dessert bars.

Plain Greek yogurt: This adds more to the bars. You can substitute sour cream for it.
Zucchini: Look for zucchini that are small or medium-sized and free of any spots or scrapes.
Sugar: The bars are prepared using equal amounts of granulated sugar and brown sugar. The brown sugar adds more moisture and depth of flavor thanks to the molasses added to it. You also need powdered sugar for the frosting.
Flavor: A combination of pure vanilla extract and cinnamon adds warmth and flavor to the bars.
Baking Basics: We are using all-purpose flour, salt to balance the flavors, and a combination of baking soda and baking powder to give the zucchini bars some lift.
Eggs: Eggs help develop the structure of the bars. Make sure they are at room temperature for easier mixing.
Butter: I always prefer salted butter. It has a deeper flavor and brings out other flavors better.
Heavy Cream: This is used to thin out the frosting. You can substitute half and half or milk but the results will be less creamy.

Be sure to check the full list of ingredients with quantities of each one in the recipe card.

How to Make Zucchini Bars

This recipe for zucchini bars goes together in a few simple steps. Here's a look at the main steps.

Step 1: Grate the zucchini. Use a box grater, a food processor, or the grating tool for the Kitchenaid stand mixer to grate the zucchini. In most cases two medium zucchini equals about two cups of grated zucchini. If you don't have any of these tools you can also use a fork to shred the zucchini.

Step 2: Cream the butter and sugar. Combine the softened butter, greek yogurt, brown sugar, and white sugar in a large mixing bowl. Mix with an electric mixer until creamy. Add the eggs and vanilla to the bowl and mix again to combine. Last, mix in the shredded zucchini.

Step 3: Add the dry ingredients. Add the flour, baking soda, baking powder, salt and cinnamon. Mix until everything is just combined.

Step 4: Bake. Pour the prepared batter into a jellyroll pan prepared with non-stick spray. 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.

Step 5: Melt the butter. Cut the butter into even slices and heat over medium heat until melted. Cook the butter overly medium heat, stirring constantly.

Step 6: Brown the butter. As the butter cooks it will begin to form. The browned butter is done when it changes to an amber color, the milk solids in the bottom of the pan are toasted, and the butter has a potent nutty fragrance.

Step 7: Making the frosting. Add the warm browned butter to a heatproof mixing bowl. Add the vanilla, heavy cream, and powdered sugar.

Step 8: Mixing the frosting. Use your electric mixer to mix the frosting until smooth. You can add one tablespoon of heavy cream at a time if you prefer a thinner frosting.

Step 9: Frosting the bars. Frost your zucchini bars with the brown butter frosting while the bars are still warm.

Zucchini bars cut into squares and lined up on a marble counter.

Expert Tips

Store: Keep at room temperature for up to three days. For longer storage, you can store them 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.

Recipe FAQs

Do I peel my zucchini before grating?

Do not peel the zucchini before grating, leave the skin on. Do not salt, drain out, or squeeze out any of the liquid from the zucchini.

How do you grate zucchini?

You can use a plank grater, a box grater, or use the grating attachment of your food processor. The process is simple no matter which tool you choose to use.

Do I need to squeeze the zucchini?

Not at all! Zucchini does contain a lot of liquid but it in this recipe it results in an extra moist texture.

Can I use frozen zucchini?

I recommend using fresh for the best results. Frozen zucchini contains even more water so if you do try to use it be sure to squeeze it well.

Zucchini bars on a marble counter on on the counter and some are on a cooling rack.

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