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Caramel frosted zucchini bars with rich golden frosting and moist crumb showing zucchini flecks

Caramel Frosted Zucchini Bars

Tender spiced bars with a thick caramel frosting that hide a full cup of shredded zucchini — and everyone asks for seconds. No one will know it's there.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American
Servings 12
Calories 310 kcal

Equipment

  • 9x13-inch Baking Pan
  • Box grater
  • Paper towels
  • Electric mixer
  • Small saucepan

Ingredients
  

For the Bars

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 pinch cloves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs, room temp
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (from about 1 medium zucchini)

For the Caramel Frosting

  • 1/4 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 3 tablespoons milk or cream
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt

Optional Finish

  • Flaky sea salt (like Maldon)

Instructions
 

  • Preheat the oven to 350°F. Grease a 9x13-inch pan or line with parchment paper with overhang for easy lifting.
  • Grate the zucchini on the large holes of a box grater. Place the shreds in a clean kitchen towel or stack of paper towels and squeeze firmly over the sink to remove as much moisture as possible. Repeat if needed until the zucchini feels dry. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  • In a large bowl, whisk the melted butter with both sugars until smooth. Whisk in the eggs one at a time, then the vanilla, until glossy and smooth.
  • Pour the dry ingredients into the wet and stir with a spatula until just combined — a few streaks of flour are fine. Fold in the shredded zucchini. The batter will be thick. Scrape into the prepared pan and spread evenly with an offset spatula.
  • Bake for 22–26 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Cool the bars completely in the pan on a wire rack — about 30 minutes.
  • While the bars cool, make the caramel frosting: In a small saucepan over medium heat, melt 1/4 cup butter. Add 1/2 cup packed brown sugar and 3 tablespoons milk or cream. Stir constantly until the mixture comes to a gentle simmer — about 2 minutes. Remove from heat and let cool for 3 minutes. Stir in 1 1/2 cups powdered sugar and 1/2 teaspoon vanilla. Beat with an electric mixer until smooth and thick. Adjust consistency with more powdered sugar or milk as needed.
  • Spread the caramel frosting over the cooled bars. Let set for about 10 minutes, then sprinkle with flaky sea salt if desired. Slice with a hot, dry knife into 12 rectangles. Serve at room temperature.

Notes

Key tips: Squeeze the zucchini thoroughly to avoid soggy bars. Cool completely before frosting — warm bars will melt the caramel. The flaky salt is not optional; it balances the sweetness. For extra thick frosting, multiply the caramel frosting ingredients by 1.5. Store in an airtight container at room temperature for 2 days, fridge for 5 days, or freeze unfrosted bars for up to 3 months.
Keyword caramel frosted zucchini bars, summer baking, zucchini dessert bars