Caramel Frosted Zucchini Pecan Bars

Name: Caramel Frosted Zucchini Pecan Bars
Yield: 12 bars
Ingredients: 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

Posted on September 10, 2014

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Caramel Frosted Zucchini Pecan Bars ~ These caramel topped zucchini bars are the richest and most decadent in my arsenal of zucchini breads and desserts ~ the cake is super moist and the frosting is dense and delicious, almost like a caramel fudge.

I feel like I can move on now, confident that I’ve covered everything in the zucchini department, 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.

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.

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.

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.

Caramel Frosted Zucchini Pecan Bars

Category: dessert

Yield: 12 bars

Caramel Frosted Zucchini Pecan Bars

Ingredients

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

Instructions

Set the oven to 350F
Grease a 9x13 pan.
Crack the eggs into a large mixing bowl. Whisk in the sugar, oil, and vanilla and blend really well.
Sift in the flour, cinnamon, baking powder, and salt. Blend until combined.
Fold in the zucchini and the nuts.
Spread out the batter in the pan so that is is evenly distributed.
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.
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.
Add the heavy cream, and boil for another minute.
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.

https://theviewfromgreatisland.com/caramel-frosted-zucchini-pecan-bars/

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

I bet you'll love these too!

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Sue

I want to hear what YOU have to say ~ I try to respond to questions asap, so ask away ~ and if you've made a recipe I really love it when you come back and share your experience with all of us. Now let's get this conversation started!

15 Comments

Monica

September 15, 2016 at 8:28 pm

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!!!

Reply
Sue
September 15, 2016 at 8:39 pm
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.

Georgia

January 30, 2016 at 3:35 am

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.

Carla

September 20, 2014 at 12:15 pm

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.

Carol at Wild Goose Tea

September 13, 2014 at 7:49 pm

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.