Zucchini Bars with Browned Butter Frosting

24 Ratings

15 Reviews

Zucchini Bars with Browned Butter Frosting

Prep 20 min
Total 2 hr 0 min
Servings 48

Have zucchini? Bake bars and top with a homemade browned butter frosting. Mmm. MORE+ LESS-

By Betty Crocker Kitchens

Updated October 11, 2006

Make with

Gold Medal Flour

Ingredients

Bars

1 1/2

cups granulated sugar

cup vegetable oil

eggs

cups Gold Medal™ all-purpose flour

teaspoon baking powder

1/2

teaspoon salt

1 1/2

teaspoons ground cinnamon

cups shredded zucchini (about 2 medium)

1 1/2

cups chopped pecans

pecan halves, if desired

Browned Butter Frosting

tablespoons butter (do not use margarine)

cups powdered sugar

teaspoon vanilla

to 10 tablespoons milk

Steps

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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 Facts

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
Cholesterol: 15mg; 6%
Sodium: 50mg; 2%
Potassium: 40mg; 1%
Total Carbohydrate: 26g; 9%
Dietary Fiber 0g 0% Sugars 21g
Protein: 1g

% 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;