Description
Moist zucchini cake bars infused with warm spices and crowned with a rich caramel frosting. A comforting, autumnal treat that combines the sweetness of caramel with the earthy depth of zucchini.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground cloves
1 cup vegetable oil
1 cup white sugar
2 large eggs
2 cups grated zucchini (about 2 medium zucchinis)
1/2 cup milk
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 cup heavy cream
1/2 cup sea salt
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, mix oil, white sugar, and eggs until combined. Add zucchini and milk; mix thoroughly.
Gradually add dry ingredients to wet ingredients, stirring until smooth. Pour batter into prepared pan.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Meanwhile, prepare caramel frosting by combining brown sugar, vegetable oil, and heavy cream in a saucepan. Cook over medium heat until sugar dissolves and mixture thickens, about 5 minutes. Remove from heat and stir in salt.
Drizzle caramel over cooled bars and refrigerate for 1 hour before slicing into 16 bars.
Notes
Use fresh zucchini for the best moisture and flavor. Store in an airtight container in the refrigerator for up to 3 days. Frosting can be made ahead and refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg