Somewhere between a rich brownie and a tender spice cake, these frosted zucchini bars are pure comfort. Warmly spiced with cinnamon and nutmeg, they’re moist from the zucchini (you’ll hardly know it’s there!) and finished with a glossy brown sugar frosting that sets into a soft, fudgy layer. Perfect for late summer when zucchini is abundant—or anytime you want a treat that feels both homey and a little special.
INGREDIENTS:
Brownies:
3 large eggs
8 tablespoons butter, melted
4 tablespoons vegetable oil
1/2 cup granulated sugar
3/4 cup brown sugar
3/4 teaspoon kosher salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
3/4 teaspoon baking soda
1 1/2 cups all-purpose flour
1 1/2 cups shredded zucchini (skin removed, if desired)
1 cup walnuts or pecans, lightly toasted and chopped
Frosting:
4 tablespoons butter
1/2 cup light brown sugar
2 tablespoons cream (or whole milk)
1/4 teaspoon kosher salt
1 1/2 cups powdered sugar
METHOD:
Preheat oven to 350°F. Lightly mist a 9×9-inch baking pan with nonstick spray. Line with parchment paper, leaving an overhang on two sides to lift the bars out easily.
In a large mixing bowl, whisk together the eggs, melted butter, vegetable oil, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla until smooth.
Whisk in the baking soda, then gently fold in the flour until no dry pockets remain.
Gently fold in the shredded zucchini and toasted nuts.
Spread the batter evenly in the prepared pan. Bake 35–45 minutes, or until the top is set, lightly golden, and a toothpick inserted in the center comes out with just a few moist crumbs.
Cool slightly: Set the pan on a wire rack to cool for 15–20 minutes. The bars should still be slightly warm when you add the frosting.
Frosting
In a small saucepan, melt the butter with the brown sugar, cream, and salt over medium heat. Bring to a gentle boil, stirring constantly. Once it begins to bubble, remove from the heat.
Whisk in the powdered sugar until smooth and thickened. Immediately pour the warm frosting over the brownies, spreading quickly with an offset spatula or the back of a spoon—it sets fast.
Let the bars cool completely before slicing into squares.
