Tender, moist, and delicious zucchini bars topped with decadent browned butter frosting. These bars will be your new favorite summertime dessert. Use up your garden zucchini and make the most delicious dessert that will please everyone!
Why This Recipe Works
A zucchini bar is a zucchini cake prepared in a sheet pan, so that cake is thin, making them easily cut into squares. Traditionally pumpkin bars or cake are what is though of first, but we've used zucchini for a summer twist. This recipe works because it is tender, moist, and full of flavor. The browned butter frosting gives this recipe a deep caramelized flavor that you'll crave over and over.
What Do I Need To Make Zucchini Bars?
There are two steps to this recipe: the bars and the frosting. Let me cover both.
The bars:
- Plain greek yogurt - this adds a level of moisture to the bars. You can substitute sour cream as well.
- Zucchini - look for zucchini that are small or medium sized. They should be firm should be free of gouges.
The browned butter frosting:
- Salted butter - I always prefer salted butter. It has a deeper flavor and brings out other flavors better.
How do I make these bars?
The bars
1. 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.
2. Combine softened butter, greek yogurt, brown sugar, and white sugar in a large mixing bowl. Cream together.
3. Add eggs and 1 teaspoon vanilla. Mix until combined.
4. Add in shredded zucchini and blend.
5. Pour in flour, baking soda, baking powder, salt and cinnamon.
6. Mix until just combined.
7. 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.
8. 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.
How to make Browned Butter
1. Cut ½ cup stick of butter into even slices and add to a medium saucepan.
2. Heat over MEDIUM heat until melted and bring to a simmer. STIR CONSTANTLY.
3. The butter will begin to foam, continue stirring.
4. 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.)
How to make Browned Butter Frosting
1. Add your warm browned butter to a heatproof mixing bowl.
2. Add in 4 teaspoon vanilla.
3. Pour in 5 tablespoon heavy cream.
4. Add 5 cups powdered sugar.
5. Mix until smooth. You can add additional heavy cream (1 tablespoon at a time) if you prefer a thinner frosting.
6. Frost your zucchini bars while still warm.
Zucchini Bars FAQ
What is the purpose of zucchini in recipes?
The zucchini keeps the bread moist and light while adding the perfect texture!
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.
blades of a plank grater or box grater, or feed the zucchini through the blades of a food processor. The process is simple no matter which tool you choose to use.
You can store in the fridge if you like a chilled bar. But this zucchini bar recipe should keep for at least 2 or 3 days at room temperature. If your zucchini bars are still hanging around after 3 days, you might want to refrigerate it. They should last in the fridge for at least a week, if not a few days longer.
I love zucchini! Do you have more zucchini recipes?
We sure do! Check out our:
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The BEST Zucchini Bars with Browned Butter Frosting
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.
How to make 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.)
How to make 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.
Rikki says
These were the best thing I’ve ever made. Yummm