Zucchini Bars with Caramel Frosting
These ultra-moist zucchini bars are infused with warm spices and topped with rich, buttery caramel frosting. Perfect for potlucks, parties, or anytime you need a show-stopping dessert.
Ingredients
Zucchini Bars
- 2 cups grated zucchini do not peel; gently blotted but not squeezed dry
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
Caramel Frosting
- ½ cup unsalted butter
- 1 cup brown sugar packed
- ¼ cup milk whole milk or 2% preferred
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt optional, helps balance sweetness
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, whisk together eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- In a separate bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Gently fold in the grated zucchini. Spread the batter evenly in the prepared baking pan.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack.
- To make the frosting, melt butter in a saucepan over medium heat. Add brown sugar and stir until dissolved.
- Bring mixture to a gentle boil and cook for 1 minute, stirring constantly.
- Remove from heat and carefully stir in the milk. Let cool for a few minutes until warm.
- Whisk in powdered sugar, vanilla, and a pinch of salt (if using) until smooth.
- Spread frosting over fully cooled bars. Let set for at least 30 minutes before slicing.
Notes
For extra flavor, fold in ½ cup chopped walnuts or chocolate chips to the batter. Store bars in an airtight container at room temperature for 3 days or in the refrigerator for 1 week.