Description
Moist zucchini pecan bars flavored with cinnamon and cloves, topped with rich homemade caramel frosting and optional toasted pecans.
Ingredients
Scale
- 1 cup plus 1 tablespoon brown sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 cups shredded zucchini
- 1 cup chopped pecans
- 6 tablespoons butter
- 1/2 cup whipping cream
- 1 cup brown sugar
- 1/8 teaspoon salt
- 1 1/2 to 2 cups powdered sugar
- 2 teaspoons vanilla extract
- Toasted chopped pecans, optional
Instructions
- Preheat oven to 350°F and grease a 9×13-inch pan.
- Beat brown sugar, butter, eggs, and vanilla until combined.
- Mix in flour, baking soda, salt, cinnamon, and cloves.
- Fold in zucchini and pecans.
- Spread batter into prepared pan.
- Bake for 25 to 30 minutes until a toothpick comes out clean.
- Cool bars completely.
- Combine butter, cream, brown sugar, and salt in a saucepan.
- Bring to a boil and cook for 2 to 3 minutes while stirring.
- Remove from heat and cool for 5 minutes.
- Whisk in powdered sugar and vanilla until smooth.
- Spread frosting over cooled bars.
- Top with toasted pecans if desired.
- Allow frosting to set before slicing.
Notes
- Drain excess liquid from zucchini if necessary.
- Large or small grated zucchini both work well.
- Remove seeds from oversized zucchini before shredding.
- Store frosted bars at room temperature for 3 days or refrigerate for 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 205
- Sugar: 19
- Sodium: 140
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 28