Can I make Caramel Frosted Zucchini Pecan Bars ahead of time?

Yes. Caramel Frosted Zucchini Pecan Bars are well suited to making ahead because zucchini helps the cake stay moist. Bake and frost the bars, allow the caramel topping to cool completely, and then cover them well or transfer them to an airtight container. For an attractive presentation, wait until the frosting has completely set before slicing. This helps create cleaner edges and prevents the caramel layer from sticking excessively to the knife.

Should I peel zucchini before making zucchini pecan bars?

There is generally no need to peel zucchini before shredding it for these bars. The skin is tender and softens as the dessert bakes. Simply wash and dry the zucchini before grating it. Keeping the skin also makes preparation faster and may leave attractive little green flecks throughout the finished zucchini cake.

How can I keep caramel frosting from setting too quickly?

Preparation is the key. Have the confectioner's sugar measured and the partially cooled zucchini bars ready before you begin cooking the frosting. After bringing the butter, brown sugar, milk, and salt mixture to a boil, remove it from the heat and whisk in the confectioner's sugar until smooth. Immediately pour the hot caramel frosting over the bars and spread it evenly. The topping starts setting quickly as it cools, so avoid leaving it in the saucepan.

Easy Caramel Frosted Zucchini Pecan Bars

Name: Caramel Frosted Zucchini Pecan Bars
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 large eggs; 12 tablespoons unsalted butter, melted; 1/2 cup granulated sugar; 3/4 cup brown sugar; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 2 teaspoons vanilla extract; 3/4 teaspoon baking soda; 1 1/2 cups all-purpose flour; 1 1/2 cups shredded zucchini; 1 cup pecans, chopped; 1/2 cup unsalted butter, for the caramel frosting; 1/2 cup brown sugar, for the caramel frosting; 1/4 cup milk, for the caramel frosting; Pinch of salt, for the caramel frosting; 2 cups confectioner’s sugar, for the caramel frosting

Description

Caramel Frosted Zucchini Pecan Bars are moist, warmly spiced zucchini dessert bars filled with crunchy pecans and topped with a rich, cooked caramel frosting that sets into a smooth, fudge-like layer.

Ingredients

Scale

2 large eggs
12 tablespoons unsalted butter, melted
1/2 cup granulated sugar
3/4 cup brown sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
3/4 teaspoon baking soda
1 1/2 cups all-purpose flour
1 1/2 cups shredded zucchini
1 cup pecans, chopped
1/2 cup unsalted butter, for the caramel frosting
1/2 cup brown sugar, for the caramel frosting
1/4 cup milk, for the caramel frosting
Pinch of salt, for the caramel frosting
2 cups confectioner’s sugar, for the caramel frosting

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Instructions

Preheat the oven to 350°F and butter a 9×9-inch baking pan. Line the pan with parchment paper for easier removal.
In a large mixing bowl, whisk together the eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract until well combined.
Whisk in the baking soda until evenly incorporated.
Fold in the all-purpose flour just until no dry pockets remain. Avoid overmixing.
Fold in the shredded zucchini and chopped pecans until evenly distributed throughout the batter.
Spread the batter evenly into the prepared baking pan.
Bake for 35 to 45 minutes, or until the bars are risen and the center is set. Remove from the oven and allow them to partially cool while preparing the frosting.
To make the caramel frosting, combine the butter, brown sugar, milk, and salt in a small saucepan over medium heat.
Bring the mixture to a boil while stirring. As soon as it begins boiling, remove the saucepan from the heat.
Whisk in the confectioner’s sugar until the caramel frosting is smooth and glossy.
Immediately pour the warm frosting over the slightly warm zucchini bars and spread it evenly, working quickly because the frosting begins to set as it cools.
Allow the caramel frosting to cool and set completely before slicing the dessert into bars and serving.

Notes

Do not squeeze all the moisture from the shredded zucchini because its natural liquid helps keep the bars soft and tender.
Half-and-half, heavy cream, or buttermilk can be substituted for the milk in the caramel frosting.
Chopped walnuts can replace pecans if preferred.
Have the confectioner’s sugar measured before cooking the frosting because the topping needs to be mixed and spread quickly.
Pouring the frosting over slightly warm bars makes it easier to spread evenly.
Allow the frosting to set completely before cutting for cleaner slices.
Store cooled Caramel Frosted Zucchini Pecan Bars in an airtight container to help maintain their moist texture.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 332 kcal
Sugar: 35 g
Sodium: 140 mg
Fat: 17 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 1 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 51 mg