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Zucchini Bars with Browned Butter Frosting

 20 Ratings
11 Comments
  • Prep Time 20 min
  • Total Time 2 hr 0 min
  • Servings 48

Have zucchini? Bake bars and top with a homemade browned butter frosting. Mmm.

Ingredients

Bars

1 1/2
cups granulated sugar
1
cup vegetable oil
3
eggs
2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/2
teaspoon salt
1 1/2
teaspoons ground cinnamon
2
cups shredded zucchini (about 2 medium)
1 1/2
cups chopped pecans
48
pecan halves, if desired

Browned Butter Frosting

6
tablespoons butter (do not use margarine)
6
cups powdered sugar
1
teaspoon vanilla
8
to 10 tablespoons milk

Directions

  • 1 Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
  • 2 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.
  • 3 Bake 30 to 40 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool completely, about 1 hour.
  • 4 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.

Expert Tips

You may want to serve these bars with a fork as a special dessert.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
190
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
0%
Cholesterol
15mg
6%
Sodium
50mg
2%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
21g
21%
Protein
1g
1%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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