Print

Cozy Zucchini Bars Recipe with Easy Brown Butter Cream Cheese Frosting

cozy zucchini bars - featured image
Print Recipe

Soft, moist zucchini bars topped with a rich, nutty brown butter cream cheese frosting. A cozy, crowd-pleasing treat perfect for any occasion.

Ingredients

Scale
  • 2 cups (about 3 medium) shredded zucchini, squeezed dry
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg (optional)
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) vegetable oil or light olive oil
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons (85g) unsalted butter (for browning)
  • 8 ounces (225g) cream cheese, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Prepare the zucchini: shred about 2 cups of zucchini (roughly 3 medium zucchinis) using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Set aside.
  2. Mix dry ingredients: In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon freshly grated nutmeg (optional).
  3. Combine sugars and wet ingredients: In a separate medium bowl, beat ¾ cup granulated sugar, ½ cup packed light brown sugar, and 2 large eggs until fluffy, about 3-4 minutes. Slowly stream in 1 cup vegetable oil and 1 teaspoon pure vanilla extract. Mix until smooth and shiny.
  4. Fold in zucchini and dry mix: Gently fold shredded zucchini into the wet ingredients. Gradually add the dry ingredients, folding just until combined. Avoid overmixing.
  5. Bake the bars: Pour batter evenly into a prepared 9×13-inch baking pan. Bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean and edges pull away slightly.
  6. Cool fully: Remove pan from oven and cool completely on a wire rack, about 1 hour.
  7. Brown the butter: Melt 6 tablespoons unsalted butter in a light-colored saucepan over medium heat, stirring occasionally. When butter foams and turns golden-brown with a nutty aroma (about 5 minutes), remove from heat and let cool slightly.
  8. Make the frosting: Beat 8 ounces softened cream cheese until smooth. Slowly add cooled brown butter and mix until combined. Gradually sift in 3 cups powdered sugar, beating until fluffy and smooth. Stir in 1 teaspoon vanilla extract and a pinch of salt.
  9. Frost the bars: Spread the brown butter cream cheese frosting evenly over the cooled zucchini bars.
  10. Chill and serve: Refrigerate frosted bars for at least 30 minutes to set frosting. Slice into squares and enjoy.

Notes

Squeeze zucchini thoroughly to avoid soggy bars. Watch brown butter carefully to prevent burning. Use room temperature eggs for best texture. Let bars cool completely before frosting to prevent melting. Chill frosted bars to set frosting. Use a serrated knife for clean slicing. Optional: toast chopped pecans for topping.

Nutrition

Keywords: zucchini bars, brown butter frosting, cream cheese frosting, cozy dessert, easy baking, zucchini dessert, fall dessert

Find it online: https://jollyfork.com/cozy-zucchini-bars-recipe-with-easy-brown-butter-cream-cheese-frosting/