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Flavorful Brown Butter Zucchini Bars with Easy Homemade Cream Cheese Frosting

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Moist and flavorful zucchini bars enhanced with nutty browned butter and topped with a tangy, creamy homemade cream cheese frosting. A simple, quick dessert perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (113 grams) unsalted butter, browned
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (110 grams) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups shredded zucchini (about 2 medium zucchinis), squeezed dry
  • 8 oz (226 grams) cream cheese, softened
  • 1 1/2 cups (180 grams) powdered sugar
  • 1–2 tablespoons milk (to adjust frosting consistency)

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1/2 cup unsalted butter. Stir frequently as it foams and then turns golden brown with tiny brown bits forming, about 5-7 minutes. Remove from heat and let cool slightly.
  2. Prep the Zucchini: Shred 2 medium zucchinis using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. Mix Wet Ingredients: In a large bowl, combine the cooled browned butter with 1 cup granulated sugar and 1/2 cup brown sugar. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
  5. Combine Wet & Dry: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  6. Add Zucchini: Gently fold in the shredded zucchini until evenly distributed.
  7. Bake: Pour batter into a greased or parchment-lined 9×13 inch pan. Smooth the top with a spatula. Bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool Completely: Remove from oven and let cool in the pan on a wire rack for at least 30 minutes before frosting.
  9. Make the Frosting: Beat 8 oz softened cream cheese with 1 1/2 cups powdered sugar until smooth and fluffy. Add 1-2 tablespoons milk if frosting is too thick.
  10. Frost the Bars: Spread the cream cheese frosting evenly over the cooled bars. Cut into squares and serve.

Notes

Brown the butter carefully to avoid burning; remove from heat once golden brown with nutty aroma. Squeeze excess moisture from shredded zucchini to prevent soggy bars. Avoid overmixing batter to keep bars tender. Cool bars completely before frosting to prevent melting. For gluten-free, substitute flour with almond or gluten-free blend and add xanthan gum if needed. For dairy-free, use vegan butter, non-dairy cream cheese, and plant-based milk.

Nutrition

Keywords: zucchini bars, brown butter, cream cheese frosting, easy dessert, moist zucchini bars, homemade frosting, quick dessert, healthy dessert

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