Ingredients:

  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (approximately 2 medium) grated zucchini, excess moisture squeezed out (about 200g)
  • ½ cup (50g) chopped walnuts or pecans (optional)
  • ½ cup (113g) unsalted butter
  • 3 cups (360g) powdered sugar, sifted
  • 2-4 tablespoons milk or heavy cream (adjust to desired consistency)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) a 9x13 inch baking pan.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the grated zucchini and chopped nuts (if using).
  6. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bars cool completely in the pan before frosting.
  8. In a saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty. Remove from heat and let cool slightly.
  9. In a large bowl, whisk the browned butter, powdered sugar, milk (start with 2 tablespoons, add more as needed), vanilla extract, and salt until smooth and creamy.
  10. Spread the frosting evenly over the cooled zucchini bars. Cut into squares and serve.