Zucchini Pecan Bars That Stay Moist (Not Soggy)
Soft crumb, cinnamon warmth, the crunch of toasted pecans on top — these bars are the zucchini bake you actually look forward to. No soggy textures, just tender bars with a light glaze that catches the light.
Equipment
- 8x8-inch baking pan
- Box grater
- Clean Kitchen Towel
- Mixing bowls
- Whisk
- Rubber Spatula
- Toothpick or cake tester
Ingredients
Bars
- 1 ½ cups all-purpose flour (180g, spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup shredded zucchini (from 1 medium, squeezed dry to yield ~½ cup)
- ½ cup unsalted butter, melted (1 stick)
- ¾ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chopped pecans, toasted (plus extra for topping)
Glaze (optional)
- ½ cup powdered sugar
- 2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides. Grease lightly.
- Toast the pecans: Spread chopped pecans on a small baking sheet and toast in the oven for 5 minutes, or in a dry skillet over medium heat for 3-4 minutes, stirring until fragrant. Set aside to cool.
- Shred and squeeze the zucchini: Grate zucchini on the large holes of a box grater. Place in a clean kitchen towel, gather corners, and twist tightly over the sink to squeeze out as much liquid as possible. Measure about ½ cup of dry shreds.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- Mix wet ingredients: In a large bowl, whisk melted butter and brown sugar until smooth. Add egg and vanilla, whisk until combined.
- Combine: Add dry ingredients to wet, folding with a rubber spatula until just barely combined (a few streaks of flour are fine). Fold in squeezed zucchini and toasted pecans, reserving a handful for topping. Do not overmix.
- Spread batter evenly into prepared pan. Sprinkle reserved pecans on top. Bake for 22-26 minutes, until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Let cool in pan on a wire rack for 15 minutes, then lift out using parchment and cool completely on rack (about 30 minutes).
- For the glaze: Whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth. Drizzle over cooled bars. Let set 10 minutes before slicing into 12 bars.
Notes
Chef's tips: Squeezing the zucchini is non-negotiable — it removes excess water that would make bars soggy. Toast pecans before folding in for crunch that lasts. Measure flour by spooning and leveling, or use a kitchen scale (180g). Do not overmix the batter once flour is added. Let bars cool completely before glazing or the glaze will melt into a puddle.
Storage: Store in an airtight container at room temperature for up to 3 days, or in the fridge for 5 days (texture gets denser). Freeze unglazed bars for up to 3 months: wrap individually in plastic wrap, then place in a freezer bag. Thaw at room temperature and glaze after thawing.