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
- 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
- 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
- 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.