These Caramel Frosted Zucchini Pecan Bars are a sweet treat you won’t want to miss! With soft zucchini, crunchy pecans, and rich caramel on top, they’re simply delightful.
Baking with zucchini might sound strange, but it adds moisture and a sneaky veggie boost! I love serving these bars warm—just watch out; they disappear quickly! 😋
Key Ingredients & Substitutions
Zucchini: Grated zucchini brings moisture and a tender texture to these bars. Choose medium-sized zucchinis, as larger ones may be more watery. If zucchini is out of season, you could use finely grated carrots instead for a similar result.
Pecans: Chopped pecans add a nice crunch and flavor. If you’re nut-free, you could swap in sunflower seeds or just leave them out entirely. Walnuts also work well in this recipe!
Brown Sugar: Using brown sugar gives these bars a rich flavor, but feel free to use all granulated sugar if that’s what you have. A mix of both sugars really enhances the taste, though.
Evaporated Milk: This gives the frosting its creamy texture. If it’s unavailable, you can use half-and-half or regular milk in a pinch. Just keep in mind the frosting may be a bit thinner.
How Do I Ensure My Zucchini Bars Turn Out Moist and Delicious?
The key to great zucchini bars is to make sure you properly prepare the zucchini. When grating, squeeze out excess moisture to prevent a soggy texture. Don’t skip this step!
- Use a clean kitchen towel or paper towels to absorb excess liquid.
- Mix the grated zucchini in gently with the other ingredients to keep air in the batter.
- Watch the baking time. Every oven is different, so start checking for doneness a few minutes early.
By taking these steps, you can ensure your bars are moist, flavorful, and oh-so-delicious every time! Enjoy your baking!
Caramel Frosted Zucchini Pecan Bars
Ingredients
For the Bars:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (plus extra for garnish)
For the Caramel Frosting:
- 1 cup brown sugar, packed
- ½ cup unsalted butter
- ¼ cup evaporated milk
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30-35 minutes to bake, plus additional time for cooling. Make sure to allow at least 1 hour for the bars to cool after you frost them before cutting. Total time is around 1 hour and 50 minutes, which includes prep, baking, and cooling time.
Step-by-Step Instructions:
1. Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing and flouring it or lining it with parchment paper to prevent sticking.
2. Prepare the Zucchini
Grate the zucchinis. After grating, use a clean kitchen towel or some paper towels to gently squeeze out any excess moisture. This is key for keeping your bars from becoming soggy!
3. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This will ensure your dry ingredients are well combined.
4. Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. You can use a mixer or do it by hand with a wooden spoon.
5. Add Eggs and Vanilla
Next, beat in the eggs one at a time, making sure each one is incorporated before adding the next. After the eggs, stir in the vanilla extract.
6. Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined—overmixing can lead to tough bars!
7. Fold in Zucchini and Pecans
Gently fold in the grated zucchini and chopped pecans into the batter until they are evenly distributed.
8. Bake the Bars
Pour the batter into the prepared baking pan and spread it out evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Prepare the Caramel Frosting
While the bars bake, make the caramel frosting. In a small saucepan over medium heat, combine brown sugar, butter, and evaporated milk. Bring to a gentle boil while stirring constantly for about 2 minutes. Remove from heat and whisk in the powdered sugar and vanilla extract until the frosting is smooth.
10. Cool and Frost the Bars
Once baked, allow the bars to cool in the pan on a wire rack for about 10 minutes. After cooling slightly, pour the caramel frosting evenly over the warm bars and spread it gently with a spatula. Sprinkle additional chopped pecans on top for garnish if desired.
11. Let Them Cool Completely
Allow the bars to cool completely in the pan before cutting them into squares. This helps the frosting set and makes them easier to handle.
Enjoy these moist and flavorful zucchini bars topped with a delightful caramel frosting and crunchy pecans! Perfect for sharing with friends and family, or just enjoying all by yourself! 😋
FAQ for Caramel Frosted Zucchini Pecan Bars
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini on hand, you can use finely grated carrots or even applesauce for a similar moist texture. Keep in mind that the flavor will change slightly with these substitutions.
How Should I Store Leftover Bars?
Store leftover bar pieces in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them, where they will last up to a week. Just allow them to come to room temperature before serving.
Can I Freeze These Bars?
Absolutely! Once the bars are completely cooled, wrap them tightly in plastic wrap and then place them in an airtight container. They can be frozen for up to 3 months. Thaw in the fridge overnight before enjoying or leave them out at room temperature for a couple of hours.
What Other Nuts Can I Use?
If you prefer a different nut or have an allergy, feel free to substitute pecans with walnuts or almonds. You can also omit the nuts entirely if you want a nut-free version!
