Zucchini Bars With Browned Butter Frosting
Prep time
Cook time
Perfect end of summer dessert when zucchini is plentiful and desserts are always on the menu!
Serves: 48 bars
  • 1½ cups granulated sugar
  • ¾ cup vegetable oil*
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 2 cups shredded zucchini (about 2 medium)
  • 1½ cups chopped pecans (optional)
Browned Butter Frosting
  • 6 tablespoons butter (do not use margarine)
  • 6 cups powdered sugar
  • 1 teaspoon vanilla
  • 8 to 10 tablespoons milk
  1. Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
  2. In large bowl, beat granulated sugar, oil and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder, salt and cinnamon. Stir in zucchini and pecans. Spread in pan.
  3. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool completely, about 1 hour.
  4. Meanwhile, in 4-quart saucepan, heat butter over medium heat until light golden brown; remove from heat. Stir in powdered sugar, vanilla and milk until smooth and spreadable. Spread Browned Butter Frosting on cooled bars. For bars, cut into 8 rows by 6 rows.
This is a Betty Crocker recipe I have used for years and it always turns out wonderful.
*I decrease the oil from 1 cup to ¾ cup because I just don't think it needs 1 cup. Very cake-like and moist with ¾ cup.
Recipe by Pray Cook Blog at https://praycookblog.com/how-control-freaks-let-go-and-let-god/