Description
Moist and spiced applesauce zucchini cake bars layered with brown butter frosting and pecans. A comforting dessert that’s perfect for any occasion.
Ingredients
2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1 tsp salt
1 cup vegetable oil (canola or grapeseed)
2 cups finely grated zucchini (about 2 medium zucchinis)
1/2 cup unsweetened applesauce
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the frosting:
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup whole milk or unsweetened almond milk
1/2 tsp vanilla extract
For garnish:
1/2 cup chopped toasted pecans
Instructions
Preheat oven to 350°F (175°C) and line an 8×12-inch baking dish with parchment paper.
In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt.
In another bowl, mix oil, applesauce, sugar, eggs, and vanilla extract.
Add the grated zucchini to the wet ingredients and stir until combined.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
While the cake bars cool, prepare the frosting by beating together butter and brown sugar until light and fluffy.
Stir in milk and vanilla extract until well combined.
Evenly spread the frosting over the cooled cake bars.
Sprinkle the chopped pecans over the top.
Allow the bars to set for 15 minutes before cutting into 12 pieces.
Notes
Substitute vegetable oil for butter if a lower fat version is preferred.
Ensure the zucchini is well drained to avoid excess moisture.
Store the bars in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 32g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 30mg