Caramel Frosted Zucchini Pecan Bars

A zucchini pecan bar with caramel frosting with a bite taken out.

These zucchini bars with caramel frosting are the richest and most decadent in my arsenal of zucchini desserts ~ the cake is uber moist and the frosting is dense and delicious, almost like a caramel fudge!

zucchini bars with caramel frosting, sliced

the ultimate zucchini bars

I feel like I can move on now, confident that I’ve covered everything in the zucchini department, from pancakes and brownies to burgers, fries, crisps, casseroles, cakes, pies, and more. I’ve done well by these little green squash. But they deserve all the attention ~ they’re so easy to grow, and they’re always available. When you shred and bake them into 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 will make you happy.

stirring zucchini bar batter in a bowl

what you’ll need for decadent zucchini bars

  • zucchini
  • pecans
  • eggs
  • butter
  • sugar, you’ll need granulated sugar for the bars, brown sugar, and confectioner’s sugar for the frosting.
  • all purpose flour
  • milk or cream
  • baking soda and salt
  • cinnamon and nutmeg
  • vanilla extract
caramel frosted zucchini bars on parchment paper

The frosting is omg delish

It’s an easy cook and pour deal that really makes these bars hard to resist. It’s thick and rich and turns simple zucchini bars into something unique and special. It’s actually hard to believe that milk, butter, and sugar can transform in a matter of minutes into this divine substance!

a zucchini bar topped with caramel frosting, with fork

how to make hot caramel frosting

Once you see how easy it is to make this epic frosting, you’ll want to pour it over everything (I won’t stop you.)

  1. Combine butter, brown sugar, milk and salt in a small saucepan. Note: you can use half and half, heavy cream, or even buttermilk in place of the milk.
  2. Bring to a boil, stirring.
  3. Whisk in powdered sugar until smooth and glossy.
  4. Pour over your zucchini bars.
  5. Lick the pan clean.
zucchini blondies, frosted

the decadent side of zucchini!

This is about as decadent as zucchini will ever get, unless of course you consider my chocolate zucchini bread. The two of them bring out a side of this summer veg we don’t get to experience very often. I’m sure you’ve got plenty of zukes to spare right now, so why not take the plunge and give these a try? Believe me, they don’t disappoint!

Taking a bite of zucchini cake

craving more zucchini?

A zucchini pecan bar with caramel frosting with a bite taken out.
5 from 31 votes

Zucchini bars

These zucchini bars with caramel frosting are the richest and most decadent in my arsenal of zucchini desserts ~ the cake is so moist and the frosting is dense and delicious, almost like a caramel fudge.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 16 servings
Calories 332kcal
Author Sue Moran


For the zucchini bars

  • 2 large eggs
  • 12 Tbsp unsalted butter, melted
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tsp vanilla extract
  • 3/4 tsp baking soda
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups shredded zucchini
  • 1 cup pecans, chopped

For the caramel frosting

  • 4 Tbsp unsalted butter
  • 1/2 cup brown sugar
  • 2 Tbsp milk or cream
  • pinch salt
  • 1 1/2 cups powdered sugar


  • Preheat oven to 350 and butter a 9×9 baking pan. Line with parchment paper for easy removal.
  • In a large mixing bowl, combine the eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract. Whisk well.
    Whisking wet ingredients for zucchini bars.
  • Whisk in the baking soda, and then fold in the flour until no pockets of dry ingredients remain.
    Mixing batter for zucchini bars with caramel frosting.
  • Fold in the shredded zucchini and the chopped pecans.
    Folding in shredded zucchini and chopped pecans to batter.
  • Spread the batter into your prepared baking pan and bake for about 35-45 minutes until risen.
    Batter spread into square baking dish.
  • Allow the cake to partially cool while you make the frosting. I like to pour the frosting on the cake while it's still a bit warm for easier spreading.
    Zucchini bars on a baking rack.

For the frosting

  • In a small saucepan, combine the butter, brown sugar, milk, and salt. Bring to a boil over medium heat. When it beings to boil, remove it from the heat.
  • Whisk in the powdered sugar until the frosting is smooth, and pour it over the cake. Note: spread it quickly, the frosting begins to set almost immediately.
    Caramel frosting spread on top of zucchini bars.
  • I like to allow the frosting to cool before slicing into bars.

Cook’s notes

*The recipe first appeared in 2014 and has been revised and updated in 2021.


Calories: 332kcal | Carbohydrates: 45g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 140mg | Potassium: 107mg | Fiber: 1g | Sugar: 35g | Vitamin A: 410IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Please rate this recipe!

  • Reply
    September 21, 2022 at 8:58 pm

    5 stars
    My husband can’t have pecans, so I had some pecan flour on hand and substituted that and coconut flour for the amount of flour called for in your recipe. Turned out amazing! Thanks for the inspiration!

  • Reply
    Michelle V.
    August 29, 2022 at 11:46 pm

    5 stars
    This was absolutely delicious! Made it for Sunday dinner dessert and everyone asked for seconds. I used a 9” round cake pan and cut it in wedges like a cake. Other than that I made it exactly as written. I almost skipped the frosting because I felt there was too much sugar, but I didn’t and I’m glad. It is the best and it doesn’t taste too sweet as I had thought. It’s a keeper. Make it!!!

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