Zucchini Bars With Browned Butter Frosting Recipes

ZUCCHINI BARS WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
• 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.
• Bake 30 to 40 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool completely, about 1 hour.
• 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. Top each bar with pecan half.

ZUCCHINI BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
• To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until smooth. Spread over warm cake. Allow cake to cool completely before cutting into bars.

ZUCCHINI BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9- or 8-inch square pan. In large bowl, mix brown sugar, butter, vanilla and egg. Stir in flour, baking soda, cinnamon and 1/2 teaspoon cloves. Stir in zucchini and nuts. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over bars. For bars, cut into 6 rows by 4 rows.

THE BEST ZUCCHINI BARS WITH BROWNED BUTTER FROSTING

Steps:

• Begin by grating your zucchini. 2 medium zucchini equal about 2 cups grated zucchini. There are several ways - you can use a box grater, a food processor, or the grating tool for the Kitchenaid stand mixer. You can also use a fork to shred the zucchini.
• Combine softened butter, greek yogurt, brown sugar, and white sugar in a large mixing bowl. Cream together.
• Add eggs and 1 tsp vanilla. Mix until combined.
• Add in shredded zucchini and blend.
• Pour in flour, baking soda, baking powder, salt and cinnamon.
• Mix until just combined.
• Prepare a jellyroll pan (either 15 ½ by 10 ½ inches or 18 by 12 and has 1-inch-high sides) by spraying with non-stick spray.
• Pour prepared batter into the pan. Spread it out evenly with a spatula. Bake at 350 degrees Fahrenheit for 14-18 minutes until golden and the center springs back when touched.
• Cut 1/2 cup stick of butter into even slices and add to a medium saucepan.
• Heat over MEDIUM heat until melted and bring to a simmer. STIR CONSTANTLY.
• The butter will begin to foam, continue stirring.
• When the butter begins to change to an amber color, milk solids at the bottom are toasted, and the butter has a potent nutty fragrance, the butter is browned and done. Transfer to a heatproof mixing bowl
• (There is a very slight difference between browned butter and burned butter. If the milk solids begin to blacked, you have burned your butter and will need to start over.)
• Add your warm browned butter to a heatproof mixing bowl.
• Add in 4 tsp vanilla.
• Pour in 5 tbsp heavy cream.
• Add 5 cups powdered sugar.
• Mix until smooth. You can add additional heavy cream (1 tbsp at a time) if you prefer a thinner frosting.
• Frost your zucchini bars while still warm.

ZUCCHINI BARS WITH BROWN BUTTER FROSTING

Steps:

• In a medium bowl, whisk together sugar, oil, eggs, and vanilla.
• In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
• Add the wet ingredients to the dry ingredients, stirring until just combined.
• Fold in grated zucchini and 1 1/2 cups chopped pecans.
• Spread into the bottom of a lightly greased 13x9-inch baking pan.
• Bake at 350 degrees for 35-40 minutes, or until top and edges are golden, and a toothpick inserted near the center comes out clean.
• Remove to a wire rack to cool completely.
• Meanwhile, prepare brown butter frosting.
• In a small saucepan over medium heat, melt the butter, and cook til it foams, bubbles, turns golden brown, and has brown specks, about 5-7 minutes.
• Remove from heat, and whisk in vanilla.
• Carefully transfer to a large mixing bowl.
• Beat in 4 cups powdered sugar and 2 tbsp. heavy cream, and add additional powdered sugar and cream as needed to achieve medium consistency - thick, but spreadable.
• Spread evenly over cooled zucchini bars.
• Sprinkle with remaining 1/2 cup chopped pecans, and allow at least 20-30 minutes for the frosting to set.
• Cut into bars.

ZUCCHINI BARS WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 350 degrees and grease a 15x10x1 inch pan. In a medium mixing bowl, add flour, baking powder, salt, and cinnamon. Set aside.
• In a mixer, add sugar, oil, and eggs and mix until smooth. Add the dry ingredients to the wet ingredients until incorporated.
• Stir in zucchini and chopped pecans. Spread evenly in prepared pan. Cook for 30-40 minutes or until a toothpick inserted in the center comes clean. Let bars cool completely.

ZUCCHINI BARS WITH BROWNED BUTTER ICING

Steps:

• heat oven to 350*.
• grease bottom and sides of jelly roll pan -- with crisco -- set aside.
• beat eggs, sugar and oil in large bowl, with mixer on medium speed --
• stir in flour, baking powder, salt and cinnamon.
• stir in zucchini and pecans and spread in pan.
• bake 30-40 minutes or toothpick test.
• cool completely on wire rack. about 1 hour --
• spread frosting on bars -- decorate with pecan halves if desired.
• to prepare BROWNED BUTTER FROSTING:.
• heat butter in 4 quart pan over medium heat till light golden brown --
• remove from heat and add powdered sugar, vanilla and milk till smooth and spreadable.

ZUCCHINI BARS WITH SPICE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
• Mix brown sugar, butter, eggs, and vanilla extract together in a bowl. Stir in flour, baking soda, cinnamon, and cloves. Stir in zucchini and walnuts. Spread batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Allow to cool completely before frosting, about 1 hour.
• Mix frosting with cloves in a bowl. Spread over the zucchini bars.

ZUCCHINI BARS WITH CREAM CHEESE FROSTING

Steps:

• Bars:.
• Combine oil, sugar, and eggs in a large mixing bowl; beat at medium speed until well blended.
• In another bowl, combine the flour and next 5 ingredients; stir well. Add the flour mixture to the creamed mixture, beating until well blended. Stir in zucchini.
• Pour the batter into an ungreased 15 x 10 x 1 inch jellyroll pan. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack. Once cool, spread cream cheese frosting evenly over the top; cut into bars.
• Frosting:.
• Combine the cream cheese, butter, and vanilla in a small mixing bowl; beat at medium speed until light and fluffy. Add the powdered sugar, beating until the frosting is smooth. Spread on the cooled zucchini bars.

FROSTED CINNAMON ZUCCHINI BARS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to the creamed mixture. Stir in zucchini, coconut and nuts. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. For frosting, combine confectioners' sugar and cinnamon in a bowl. Stir in butter, vanilla and enough milk to achieve spreading consistency. Frost bars before cutting.