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 4 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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    Leave a Reply

    Please rate this recipe!

  • Reply
    October 5, 2020 at 9:01 pm

    5 stars
    Made this tonight – quite easy and it IS AMAZING!!!! Definitely try this one!!!

  • Reply
    Chef Potpie
    August 21, 2020 at 6:42 pm

    5 stars
    I had no doubt about this recipe, because your recipes are always fabulous, but can I just say “WOW!”? These bars were a hit, from the body to the frosting. I had to wince a bit before hubby tasted them, and I explained to him that there were nuts in them. (He does not like nuts in anything, although he does like pecans, just not in sweets. Go figure.) He called to me from the den, “Hon, the nuts work in these!” YAY! And they do. I baked them in a glass pan for 30 minutes, and they were pretty moist, so next time I’m going to bake another 5 and blot my zucchini a little more aggressively. I didn’t use cinnamon, because frankly, I forgot it, but we love them without! And there are just no words for this lovely frosting. I had dark brown sugar, so my frosting came out a bit darker than your picture. I want to say that I usually half again the frosting recipes because we like a lot of frosting, but this one had the right amounts to make it just the thickness we like! This recipe is going straight into my “Best Of” file. What a wonderful way to use my zucchini! I love your blog and your recipes! Thanks!

  • Reply
    August 19, 2020 at 12:25 pm

    There is no amount written in for the granulated sugar. Please send. Thanx.

    • Reply
      August 19, 2020 at 12:41 pm

      I’m not sure why it’s not showing up for you Judy, it’s 1/2 cup.

  • Reply
    August 19, 2020 at 10:39 am

    Can you double this and put it in a cookie sheet? Like with pumpkin bars?

    • Reply
      August 19, 2020 at 11:31 am

      I haven’t tried it, but it should work!

      • Reply
        July 8, 2021 at 5:04 pm

        Can frozen shredded zucchini be used in this recipe?

        • Reply
          Sue Moran
          July 8, 2021 at 5:27 pm

          I honestly can’t say because I’ve never used that. If you’ve used it successfully in zucchini recipes before, then it should work.

          • Jenn
            July 14, 2021 at 4:52 am

            5 stars
            I decided to give it a shot. The frozen zucchini works although due to the extra moisture it required more cooking time. Great recipe! Thanks! This one is a keeper ?

  • Reply
    August 16, 2020 at 10:15 am

    After grating, do you press the liquid out of the zucchini?

    • Reply
      August 16, 2020 at 2:40 pm

      I don’t find that’s necessary Maureen.

  • Reply
    Mary Ann
    July 29, 2020 at 8:55 am

    Do you peel the zucchini?

    • Reply
      July 29, 2020 at 9:40 am

      Nope, just leave as is.

  • Reply
    July 23, 2020 at 5:05 pm

    Can you use walnuts instead?

    • Reply
      July 23, 2020 at 5:29 pm


  • Reply
    September 15, 2016 at 8:28 pm

    5 stars
    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
      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.

  • Reply
    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.

  • Reply
    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.

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