Flavorful Brown Butter Zucchini Bars with Easy Homemade Cream Cheese Frosting Recipe

Introduction

These flavorful brown butter zucchini bars are a delightful twist on classic zucchini bread, offering a rich, nutty flavor and moist texture. Topped with an easy homemade cream cheese frosting, they make a perfect treat for any occasion.

Ingredients

• 1/2 cup (113 grams) unsalted butter, browned
• 1 cup (200 grams) granulated sugar
• 1/2 cup (110 grams) brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 3/4 cups (220 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups shredded zucchini (about 2 medium zucchinis), squeezed dry
• 8 oz (226 grams) cream cheese, softened
• 1 1/2 cups (180 grams) powdered sugar
• 1-2 tablespoons milk (to adjust frosting consistency)

Instructions

1. Step 1: Brown the butter in a medium saucepan over medium heat. Stir frequently as it foams and turns golden brown with tiny brown bits, about 5–7 minutes. Remove from heat and let cool slightly.
2. Step 2: Shred the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
3. Step 3: In a large bowl, combine the cooled browned butter with granulated sugar and brown sugar. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Step 5: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
6. Step 6: Gently fold in the shredded zucchini until evenly distributed.
7. Step 7: Pour the batter into a greased or parchment-lined 9×13 inch pan and smooth the top. Bake at 350°F (175°C) for 30–35 minutes or until a toothpick inserted in the center comes out clean.
8. Step 8: Remove from oven and let cool in the pan on a wire rack for at least 30 minutes before frosting.
9. Step 9: Beat the softened cream cheese with powdered sugar until smooth and fluffy. Add milk as needed to reach desired frosting consistency.
10. Step 10: Spread the cream cheese frosting evenly over the cooled bars. Cut into squares and serve.

Tips & Variations

• Make sure to squeeze out as much moisture as possible from the zucchini to avoid a soggy texture.
• For a nuttier flavor, try adding 1/2 cup chopped walnuts or pecans to the batter.
• You can substitute the cream cheese frosting with a simple dusting of powdered sugar for a lighter option.
• If you prefer a spicier kick, add a pinch of nutmeg or cloves to the dry ingredients.

Storage

Store the zucchini bars in an airtight container in the refrigerator for up to 5 days. Allow the bars to come to room temperature before serving for the best texture. You can also freeze the unfrosted bars for up to 3 months; thaw completely and frost just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Yes, but be sure to thaw and thoroughly squeeze out all excess moisture before adding it to the batter to prevent the bars from becoming too wet.

How do I know when the bars are done baking?

Insert a toothpick into the center of the bars; if it comes out clean or with a few moist crumbs, the bars are ready. Avoid overbaking to keep them moist.

Flavorful Brown Butter Zucchini Bars with Easy Homemade Cream Cheese Frosting Recipe

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★★★★★

4.8 from 144 reviews

• Author: anna
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

These Flavorful Brown Butter Zucchini Bars combine the rich nuttiness of browned butter with moist shredded zucchini for a moist and tender treat. Topped with an easy homemade cream cheese frosting, these bars offer a perfect balance of spice and sweetness, making them an irresistible dessert or snack.

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Ingredients

Scale 1x2x3x

Brown Butter Zucchini Bars

• 1/2 cup (113 grams) unsalted butter, browned
• 1 cup (200 grams) granulated sugar
• 1/2 cup (110 grams) brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 3/4 cups (220 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups shredded zucchini (about 2 medium zucchinis), squeezed dry

Cream Cheese Frosting

• 8 oz (226 grams) cream cheese, softened
• 1 1/2 cups (180 grams) powdered sugar
• 1–2 tablespoons milk (to adjust frosting consistency)

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Instructions

1. Brown the Butter: In a medium saucepan over medium heat, melt the butter. Stir frequently as it foams and then turns a golden brown with tiny brown bits forming, about 5-7 minutes. Remove from heat and let cool slightly.
2. Prep the Zucchini: Shred the zucchinis using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture to prevent sogginess in the bars.
3. Mix Wet Ingredients: In a large bowl, combine the cooled browned butter with granulated sugar and brown sugar. Beat in the eggs, one at a time, ensuring each is well incorporated. Then stir in vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt until evenly mixed.
5. Combine Wet & Dry: Gradually fold the dry ingredients into the wet mixture with gentle strokes until just combined. Do not overmix to keep the bars tender.
6. Add Zucchini: Gently fold in the shredded zucchini until it is evenly distributed throughout the batter.
7. Bake: Pour the batter into a greased or parchment-lined 9×13 inch pan. Smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Cool Completely: Remove the pan from the oven and let the bars cool completely on a wire rack for at least 30 minutes before frosting.
9. Make the Frosting: Beat the softened cream cheese with the powdered sugar until smooth and fluffy. If the frosting is too thick, add 1-2 tablespoons of milk to reach desired consistency.
10. Frost the Bars: Spread the cream cheese frosting evenly over the cooled zucchini bars. Cut into squares and serve.

Notes

• Browning the butter adds a deep, nutty flavor to the bars, so don’t rush this step.
• Make sure to squeeze out excess liquid from shredded zucchini to avoid soggy bars.
• If you don’t have cream cheese, you can substitute with mascarpone or Greek yogurt for the frosting.
• Bars can be stored covered in the refrigerator for up to 5 days.
• For a dairy-free adaptation, try using vegan butter and cream cheese alternatives.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brown butter zucchini bars, cream cheese frosting, zucchini dessert bars, moist zucchini bars, easy zucchini bars recipe, homemade zucchini bars