These Caramel Frosted Zucchini Pecan Bars are a tasty treat that’s both moist and crunchy. The secret ingredient, zucchini, adds a lovely texture without being too obvious!
I love how the caramel frosting takes these bars to the next level of yummy! Seriously, you’ll want to eat them all in one sitting—just don’t forget to share! 😄
Key Ingredients & Substitutions
Zucchini: This is the star! Grated zucchini keeps the bars moist. If you’re out of zucchini, try finely grated carrot or apples. Just ensure you squeeze out excess moisture!
Pecans: They add a nice crunch and flavor. If you’re allergic or don’t have them, walnuts or even sunflower seeds work well, giving a similar texture.
Butter: Unsalted butter is best for these bars. If you prefer, you can use coconut oil or a vegan butter substitute for a dairy-free option.
Flour: All-purpose flour is traditional, but for a gluten-free version, use a 1:1 gluten-free flour blend. You might need a bit less liquid when swapping flour types.
Caramel Frosting: While butter is common, you can use margarine for a dairy-free version. If you’re short on brown sugar, mix half granulated sugar with molasses for a similar taste.
How Do You Get Perfectly Moist Zucchini Bars?
Moisture is crucial for zucchini bars to succeed. Here’s how to ensure they’re perfect:
- **Squeeze the Zucchini:** After grating, place the zucchini in a clean towel and wring out excess moisture. This prevents soggy bars.
- **Don’t Overmix:** When adding flour, mix just until combined. Overmixing can make your bars dense.
- **Check for Doneness:** Bake until a toothpick inserted comes out clean. Underbaking slightly will keep them soft, but don’t rush it.
Give attention to these little details, and your bars will be a hit! Enjoy making your Caramel Frosted Zucchini Pecan Bars! 🍰
Caramel Frosted Zucchini Pecan Bars
Ingredients You’ll Need:
For the Bars:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans
For the Caramel Frosting:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnish:
- 1/4 cup chopped pecans, toasted
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 40 minutes to bake. After you bake the bars, allow about 30 minutes for them to cool and for the caramel to set. In total, you’re looking at around 1 hour and 25 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
First things first! Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or make it easier by lining it with parchment paper for simple removal later.
2. Prepare the Zucchini:
Grate the zucchini using the large holes of a box grater. Then, grab a clean kitchen towel, place the shredded zucchini inside, and squeeze out any excess moisture—this step helps avoid soggy bars. Set the drained zucchini aside.
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This will ensure everything is evenly combined for your bars!
4. Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes of mixing. It gives the bars a wonderful texture!
5. Add in the Eggs and Vanilla:
Add the eggs one at a time, making sure to beat well after each addition. Finally, mix in the vanilla extract for that extra flavor.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don’t over-mix; a few lumps are okay!
7. Fold in the Zucchini and Pecans:
Gently fold in the grated zucchini and chopped pecans. Be kind to the mixture—this keeps your bars light and delicious!
8. Pour the Batter:
Spread the batter evenly into the prepared baking pan. Make sure the top is nice and smooth for even baking.
9. Bake the Bars:
Pop the pan into the oven and bake for 35-40 minutes. To test for doneness, insert a toothpick into the center. If it comes out clean, they’re ready!
10. Make the Caramel Frosting:
While the bars are baking, prepare the caramel frosting. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, bringing the mixture to a gentle boil while stirring constantly. Reduce the heat and simmer for 2-3 minutes until it thickens slightly.
11. Finish the Frosting:
Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Allow the caramel to cool slightly; it will thicken a little more as it cools.
12. Top the Bars:
Once the bars are out of the oven and have cooled for about 10-15 minutes, pour the caramel frosting evenly over the top. Let it spread and ooze for that lovely finish!
13. Add the Optional Garnish:
If you like, sprinkle some toasted pecans over the caramel for a nice crunch and added flavor.
14. Cool and Slice:
Let the bars cool completely so the caramel frosting sets. This could take about 30 minutes. Once set, cut into squares and serve.
15. Enjoy!
Now it’s time to indulge in your gooey, sweet Caramel Frosted Zucchini Pecan Bars. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini in This Recipe?
Yes, you can! Just be sure to thaw the frozen zucchini completely and drain any excess water before grating. Squeeze it in a towel to remove moisture, similar to fresh zucchini, to prevent soggy bars.
Can I Make These Bars Ahead of Time?
Absolutely! You can bake the bars and make the caramel frosting a day in advance. Just store the unfrosted bars in an airtight container at room temperature, and frost them just before serving for the best texture.
How Do I Store Leftovers?
Store any leftover bars in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just note that refrigeration may change the texture slightly.
What Can I Substitute for Pecans?
If you’re looking for a nut-free option, you can skip the pecans altogether or use seeds like sunflower or pumpkin seeds for a similar crunch. Chopped walnuts are also a great substitute if you want to maintain that nutty flavor!
