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Creamy Zucchini Bars Recipe with Brown Butter Cream Cheese Frosting

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These creamy zucchini bars with brown butter cream cheese frosting are moist, tender, and packed with subtle veggie sweetness balanced by a rich, nutty frosting. Perfect for a quick, comforting homemade dessert.

Ingredients

Scale
  • 2 cups shredded zucchini (about 2 medium zucchinis, squeezed dry)
  • 1 ½ cups all-purpose flour (can substitute half with whole wheat or gluten-free blend)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter (1 stick), browned and cooled slightly
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • A pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang.
  2. Shred about 2 medium zucchinis using a box grater or food processor. Place shredded zucchini in a clean towel and squeeze out excess moisture.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. In a large bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and shiny.
  5. Slowly fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
  6. Fold in the drained shredded zucchini until evenly distributed.
  7. Spread the batter evenly into the prepared pan and smooth the top gently.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Edges should be lightly golden.
  9. Transfer pan to a wire rack and cool completely (about 1 hour) before frosting.
  10. While bars cool, brown the butter in a light saucepan over medium heat, stirring constantly until golden and nutty (5-7 minutes). Remove from heat and cool slightly.
  11. In a mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and browned butter, beating until fluffy.
  12. Mix in vanilla extract and a pinch of salt. Adjust consistency with a teaspoon of milk if needed.
  13. Spread the frosting evenly over the cooled bars using a spatula.
  14. Refrigerate frosted bars for at least 30 minutes to set the frosting.
  15. Slice into squares and serve.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bars. Use a light-colored pan to brown butter and watch carefully to prevent burning. Use room temperature eggs and cream cheese for smooth blending. Do not overmix batter to keep bars tender. Line pan with parchment paper for easy removal. Chill frosting before slicing for clean cuts.

Nutrition

Keywords: zucchini bars, brown butter frosting, cream cheese frosting, easy dessert, quick zucchini dessert, moist zucchini bars, late night baking

Find it online: https://forkmila.com/creamy-zucchini-bars-recipe-with-brown-butter-cream-cheese-frosting-easy-and-best/