These tasty zucchini pecan bars are soft and moist, topped with a rich caramel frosting that’s simply irresistible. They bring a sweet surprise right to your plate!
Who knew zucchini could taste this good? 🍰 I love sneaking these bars into lunchboxes—they’re a hit with everyone! Plus, it’s an easy way to add veggies to dessert. Yum!
Key Ingredients & Substitutions
Zucchini: This veggie keeps the bars moist and adds nutrients! If you’re out of zucchini, try using shredded carrots or applesauce as a substitute. Just make sure to squeeze out excess moisture if using moist ingredients.
Pecans: Chopped pecans provide a lovely crunch. If you prefer a different nut, walnuts or almonds work well too! For nut allergies, try using sunflower seeds for a similar crunch without the nuts.
Vegetable Oil: I like using vegetable oil for its neutral taste and moisture. If you want a healthier option, you can substitute with applesauce or use coconut oil for a hint of sweetness.
How Do I Ensure My Zucchini Bars Are Perfectly Moist?
Moisture is key in these bars, so here are some tips to get it just right:
- Make sure to squeeze out excess moisture from the shredded zucchini using a clean kitchen towel. This prevents the batter from becoming too watery.
- Don’t overmix the batter once you’ve added the flour. Mix until it’s just combined to keep the texture light.
- Keep an eye on baking time! Check with a toothpick around 30 minutes; it should come out clean for perfect bars.
These simple steps will help you achieve the best zucchini pecan bars, ensuring they’re delicious and moist!
How to Make Creamy Caramel Frosted Zucchini Pecan Bars
Ingredients You’ll Need:
For The Zucchini Pecan Bars:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup chopped pecans (plus extra for topping if desired)
For The Creamy Caramel Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- Chopped pecans for garnish (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and 30-35 minutes to bake, plus an additional hour to chill for the frosting to set. Overall, set aside about 1 hour and 45 minutes to enjoy delicious zucchini pecan bars!
Step-by-Step Instructions:
1. Prepare to Bake:
First, preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan, and line it with parchment paper, leaving a little overhang for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This blend will give your bars a lovely flavor. Set this mixture aside.
3. Combine the Sugars and Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until everything is smooth. Beat in the eggs, one at a time, making sure to mix well after each one. Add the vanilla extract and give it a good stir.
4. Combine the Dry and Wet Mixes:
Slowly add the dry ingredient mixture to the wet mixture, stirring until just combined. Be gentle — we want to keep those bars fluffy!
5. Add the Zucchini and Pecans:
Now it’s time to fold in the star ingredients: shredded zucchini and chopped pecans. Make sure they’re evenly distributed throughout the batter.
6. Bake Your Bars:
Pour the batter into your prepared baking pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan.
7. Make the Caramel Frosting:
While your bars are baking, you can prepare the frosting! In a medium saucepan over medium heat, melt the unsalted butter and brown sugar together, stirring continuously. Allow it to come to a gentle boil for about 1-2 minutes.
8. Whisk in the Cream:
Once boiling, remove the mixture from heat. Gradually add the heavy cream while whisking. After that, add powdered sugar, vanilla extract, and a pinch of salt. Whisk until the frosting is smooth and velvety.
9. Frost the Bars:
Once your bars are cool, spread the creamy caramel frosting evenly over the top. Don’t be shy; go for a nice thick layer!
10. Garnish:
If you like, sprinkle some additional chopped pecans on top for extra crunch and decoration.
11. Chill and Serve:
Pop the frosted bars into the refrigerator for at least 1 hour to let the frosting set. After that, slice them into squares and enjoy your delightful creation!
Enjoy your creamy caramel frosted zucchini pecan bars!
FAQ – Creamy Caramel Frosted Zucchini Pecan Bars
Can I Use Different Types of Flour?
Yes! If you want a healthier option, you can substitute half of the all-purpose flour with whole wheat flour. Just keep in mind it may alter the texture slightly, making it denser.
How Do I Store Leftovers?
Store any leftover bars in an airtight container in the fridge for up to 4-5 days. For longer storage, wrap them tightly and keep them in the freezer for up to 3 months. Just thaw them in the fridge before enjoying!
Can I Omit the Nuts?
Absolutely! If you or someone you’re serving has a nut allergy, feel free to leave out the pecans. You can also substitute with seeds like pumpkin or sunflower seeds for added crunch if desired.
How Can I Make These Bars Vegan?
To make the bars vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals 1 egg) and use a plant-based oil or applesauce instead of vegetable oil. For the frosting, replace the butter with vegan butter and the heavy cream with coconut cream or a non-dairy milk.
