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Cozy Cinnamon Sugar Zucchini Bars with Brown Butter Icing

cinnamon sugar zucchini bars - featured image
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These incredibly moist and tender zucchini bars feature a warm cinnamon sugar crust and a luscious brown butter icing. They’re the perfect way to use up garden zucchini in a dessert that tastes like a warm hug.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups grated zucchini (about 2 medium zucchini, unpeeled)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1 cup vegetable oil (or melted coconut oil)
  • 2 teaspoons vanilla extract
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)
  • 1/2 cup unsalted butter (for icing)
  • 2 cups powdered sugar, sifted (for icing)
  • 3–4 tablespoons milk (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • Pinch of salt (for icing)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray parchment with cooking spray.
  2. Grate 2 cups of zucchini using the large holes of a box grater. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove as much liquid as possible.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a separate medium bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
  5. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined. Fold in squeezed zucchini until evenly distributed.
  6. In a small bowl, stir together 2 tablespoons sugar and 1 teaspoon cinnamon for the topping.
  7. Pour batter into prepared pan and spread evenly. Sprinkle cinnamon sugar mixture all over the top.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 20 minutes, then lift out using parchment handles and cool completely on rack.
  9. For the icing: Melt butter in a small saucepan over medium heat. Swirl occasionally until butter foams, then foam subsides and golden brown specks form (about 5-7 minutes). Remove from heat immediately when it smells nutty and turns amber. Pour into a heatproof bowl and cool for 5 minutes.
  10. Whisk powdered sugar, 3 tablespoons milk, vanilla extract, and pinch of salt into browned butter until smooth. Add remaining milk if too thick, or more powdered sugar if too thin.
  11. Pour icing over cooled bars and spread evenly. Let set for about 15 minutes before cutting into squares.

Notes

The key to success is thoroughly squeezing the grated zucchini to remove excess water. Watch the brown butter carefully as it can burn quickly. For best results, let bars cool completely before icing. Bars can be stored at room temperature for up to 3 days or frozen un-iced for up to 3 months.

Nutrition

Keywords: zucchini bars, cinnamon sugar, brown butter icing, summer dessert, zucchini recipe, easy dessert, potluck dessert

Find it online: https://yumbelle.com/cozy-cinnamon-sugar-zucchini-bars-with-brown-butter-icing/