Zucchini Bars With Browned Butter Icing Recipes

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 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 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.

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 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

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.

ZUCCHINI BARS

Steps:

• Cream together butter and sugars.
• Add eggs one at a time.
• Add vanilla.
• Sift together dry ingredients then add to Creamed mixture, stirring to incorporate.
• Stir in zucchini, coconut and raisins.
• Spread into a buttered jelly roll pan.
• Bake 30-40 minutes until lightly browned and toothpick inserted in center comes out clean.
• Cool in pan.
• For Icing:.
• Melt butter in a small bowl.
• Add remainging ingredients, except nuts.
• stir until smooth.
• Ice cooled bars.
• Sprinkle with nuts.
• Cut into squares.