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Moist Brown Butter Zucchini Bread Bars - featured image

Moist Brown Butter Zucchini Bread Bars

  • Author: Olivia
  • Total Time: 55 minutes
  • Yield: 12 servings 1x

Description

These zucchini bread bars feature nutty brown butter, moist grated zucchini, and a crunchy streusel topping. They are easy to make in a single bowl and bake evenly in a sheet pan for perfect texture every time.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 2 cups (300g) packed grated zucchini, squeezed dry
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup flour (for streusel)
  • 1/4 cup brown sugar (for streusel)
  • 1/2 teaspoon cinnamon (for streusel)
  • 1/4 cup cold cubed butter (for streusel)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Melt butter in a medium saucepan over medium heat, stirring constantly until it foams, settles, and turns amber with a nutty aroma. Pour into a heatproof bowl and let cool for 10 minutes.
  2. Grate zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth until dry.
  3. In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla, whisking vigorously until glossy.
  4. Stir grated zucchini into the wet mixture. In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  5. Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.
  6. In a small bowl, mix 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 cup cold cubed butter to create a streusel topping.
  7. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan. Pour batter into pan and spread evenly.
  8. Sprinkle streusel topping and chopped nuts over the batter.
  9. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean or with moist crumbs.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.

Notes

Squeeze the zucchini thoroughly to prevent soggy bars. Do not overbake to maintain moisture. Can be stored in an airtight container at room temperature for 3 days, in the fridge for 5 days, or frozen for 3 months. For gluten-free, use a 1:1 gluten-free flour blend.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 280
  • Sugar: 24
  • Sodium: 200
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 42
  • Fiber: 1
  • Protein: 3

Keywords: zucchini bread, brown butter, zucchini bars, sheet pan dessert, easy baking, fall recipes, gluten-free option

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Find it online: https://fooduku.com/moist-brown-butter-zucchini-bread-bars-5-easy-best/