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.
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
- 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.
15 Comments
Monica
September 15, 2016 at 8:28 pmI 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
September 15, 2016 at 8:39 pmI’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 amMine 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 pmA 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 pmThis 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.
Susan
September 12, 2014 at 6:48 amThey would be so worth the calories! Love them from top to bottom.
Denise@magnoliaverandah
September 11, 2014 at 4:59 amThese look great – I am enticed to pin this one.
Liz @ Floating Kitchen
September 10, 2014 at 10:25 pmLove these bars – especially that frosting!
Luci {Luci's Morsels}
September 10, 2014 at 8:40 pmI 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.
Catherine
September 10, 2014 at 8:25 pmLooks wonderful and sounds wonderful. Perfect. Catherine
Laura (Tutti Dolci)
September 10, 2014 at 4:03 pmYou had me at caramel frosting, I’d like a nice corner slice, please!
Denise Warner
September 10, 2014 at 3:50 pmI found “The view from Great Island” when I was looking for Dutch oven recipes. Your site never fails to inspire me!
Sue
September 10, 2014 at 5:36 pmI love to hear that, Denise, thanks! :)
Kathy
September 10, 2014 at 1:05 pmThese look scrumptious! I would love to have one with my tea right now!
Diane {Created by Diane}
September 10, 2014 at 12:10 pmI love everything about these, and that frosting…mmmm!