zucchini bars frosted with a rich caramel icing

These caramel topped zucchini bars are the richest and most decadent in my arsenal of  zucchini recipes.  I feel like I can move on now, confident that I’ve covered everything from PANCAKES  and BROWNIES to BURGERS and BEER BATTERED FRIES.  I’ve done well by these little green squash, but they deserve all the attention, they’re so easy to grow, they’re always available, and when you shred them and bake them into little bars like these, they add an indescribable lusciousness.  If you still have zucchini left in your garden, or you just love the little guys, these bars are calling your name.

Cramel Frosted Zucchini Bars 3

A lot of sweet zucchini recipes have healthy pretensions.  Not this one.  The caramel frosting is even richer than Paula Deen’s. (No lie)   If you cut the cake while it’s still warm, the frosting will be all droopy and sensual and the cake will be extra soft and amazing.  But it’s a big pan.  You can’t eat it all in one sitting.

THE BEST Cramel Frosted Zucchini Bars 5

Let them set up, or pop them in the fridge, and  you’ll get a more straight laced, but equally decadent, cut.  Either way I highly recommend these.

Caramel Frosted Zucchini Pecan Bars

Yield: 12 bars

Caramel Frosted Zucchini Pecan Bars


  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 cup vegetable oil (canola, safflower)
  • 1/2 tsp vanilla
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 cups lightly packed shredded zucchini (about 2 medium)
  • 1 1/2 cups chopped pecans
  • Caramel frosting
  • 1 cup (2 sticks) unsalted butter
  • 1 cup lightly packed dark brown sugar
  • 1/4 cup heavy cream
  • about 3 cups confectioner's sugar, sifted


  1. Set the oven to 350F
  2. Grease a 9x13 pan.
  3. Crack the eggs into a large mixing bowl. Whisk in the sugar, oil, and vanilla and blend really well.
  4. Sift in the flour, cinnamon, baking powder, and salt. Blend until combined.
  5. Fold in the zucchini and the nuts.
  6. Spread out the batter in the pan so that is is evenly distributed.
  7. Bake for about 30 minutes, or until the top springs back when touched, and a toothpick inserted in the center comes out without any wet batter clinging to it. Don't over bake this cake, i suggest checking it early. If you use a glass pan, it will tend to bake faster.
  8. To make the frosting, put the butter into a medium saucepan. Cut it up into large chunks. Add the brown sugar and bring it to a boil over medium heat, stirring constantly. Boil for 2 minutes, stirring. Be careful, it will be super hot.
  9. Add the heavy cream, and boil for another minute.
  10. Remove from the heat and carefully beat in the confectioner's sugar, a cup at a time. Stop adding sugar when the frosting seems thick enough to spread. Pour the frosting over the cake, it is ok if the cake is still warm.


The cake part of this recipe is from The Recipe Critic


moist succhini cake with caramel frosting

I know the Internet is loaded with jaw-dropping sweets, they’re  drippy, gooey, chocolatey. and loaded with peanut butter, marshmallows, candy bars, more chocolate, and probably Nutella and  bacon, too.   But I’ll tell you what… these little bars can hold their own against that crowd.


*I’ve announced the winner of the Let Them Eat Kale cookbook giveaway, HERE,  pop on over and see if it’s you (I hope it is!)


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15 Responses to Caramel Frosted Zucchini Pecan Bars

  1. Monica says:

    I made these and they turned out great! I did use a gf flour blend ( bob’s red mill), so I added a bit extra oil. Also cut the sugar in the cake batter in half (3/4 c)…and in the frosting- half of the br sugar. Still PLENTY sweet and scrumptious!!!

    • Sue says:

      I’ve heard from a lot of people that the Bob’s Red Mill GF flour does a great job in substituting for all purpose flour, thanks Monica.

  2. Georgia says:

    Mine turned out a bit too goey. Even though when tested the skewer came out clean and it bounced back when gently pressed. Next time I would bake for longer. I did sub gluten free flour blend though.

  3. Carla says:

    A new zucchini dessert recipe is always welcome, as I typically have a lot of zucchini during the late summer/early fall months.

    The only suggestion I have is to state WHICH sugar to add and when in the frosting directions. I added the confectioners’ sugar with the butter, but now as it’s made, and I put the brown sugar in last, my frosting is brown, and not nearly as thick as it should be. Otherwise, once cool, I’m anxious to try it! So, for future users, put in the brown sugar with the butter, and confectioners’ sugar last.

  4. This look like #1 bars. I pinned it for the frosting. I didn’t have good success with Paula Deen’s caramel frosting. It just tasted sweet and not like the caramel frosting I actually got from a QFC bakery. Soooo I am pleased to find another tested recipe to try.

  5. Susan says:

    They would be so worth the calories! Love them from top to bottom.

  6. These look great – I am enticed to pin this one.

  7. Love these bars – especially that frosting!

  8. I love every word in this recipe’s name! And I’m giggling that you told me I can’t pretend these are healthy because they have zucchini. I might still try though!

    Luci’s Morsels – fashion. food. frivolity.

  9. Catherine says:

    Looks wonderful and sounds wonderful. Perfect. Catherine

  10. You had me at caramel frosting, I’d like a nice corner slice, please!

  11. Denise Warner says:

    I found “The view from Great Island” when I was looking for Dutch oven recipes. Your site never fails to inspire me!

  12. Kathy says:

    These look scrumptious! I would love to have one with my tea right now!

  13. I love everything about these, and that frosting…mmmm!

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