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Zucchini Bars With Caramel Frosting - Soft, Moist, and Comforting

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24 servings

Ingredients
  

  • For the Zucchini Bars:
  • 2 cups grated zucchini (lightly packed, from about 1 medium-large zucchini)
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup neutral oil (canola, vegetable, or light olive)
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • Optional: 1/2 cup chopped toasted pecans or walnuts
  • For the Caramel Frosting:
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/4 cup heavy cream (plus 1–2 tablespoons more if needed)
  • 1/4 teaspoon fine salt
  • 1 3/4 to 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions
 

  • Prep and preheat: Heat the oven to 350°F (175°C). Line a 9x13-inch pan with parchment and lightly grease the sides.
  • Grate the zucchini: Use the large holes of a box grater. Lightly blot with a paper towel if very watery, but don’t squeeze it dry—you want some moisture.
  • Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, cinnamon, and salt until combined.
  • Mix wet ingredients: In another bowl, whisk eggs, granulated sugar, brown sugar, oil, yogurt (or sour cream), and vanilla until smooth.
  • Combine batter: Add wet mixture to dry. Stir gently until a few streaks of flour remain. Fold in zucchini and nuts (if using) until just combined. Do not overmix.
  • Bake: Spread batter evenly in the pan. Bake 23–28 minutes, until the top is set and a toothpick comes out with a few moist crumbs. Rotate once if your oven has hot spots.
  • Cool slightly: Let the bars cool in the pan on a rack for about 20–30 minutes. You want them warm but not hot before frosting.
  • Make the caramel frosting: In a saucepan over medium heat, melt butter. Stir in brown sugar and salt. Cook, stirring, for 2 minutes until the sugar looks glossy and starts to bubble. Whisk in 1/4 cup cream. Simmer 1–2 minutes more, then remove from heat and let stand 3–5 minutes to cool slightly.
  • Finish the frosting: Whisk in vanilla. Add powdered sugar in 2–3 additions, whisking until smooth and spreadable. If too thick, add a teaspoon of cream at a time. If too thin, add a bit more powdered sugar. The frosting should be warm and pourable but not runny.
  • Frost the bars: Pour the warm frosting over the warm bars. Spread quickly with an offset spatula. The frosting will set as it cools into a soft, fudgy layer.
  • Set and slice: Let cool completely, about 45–60 minutes, then lift out by the parchment and slice into bars.