Caramel Frosted Zucchini Pecan Bars
Need a lacto ovo vegetarian side dish? Caramel Frosted Zucchini Pecan Bars could be an excellent recipe to try. This recipe serves 12 and costs 100 cents per serving. One portion of this dish contains around 6g of protein, 30g of fat, and a total of 715 calories. This recipe is liked by 479 foodies and cooks. A mixture of vanilla, sugar, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by The View from Great Island. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 31%, which is not so outstanding. Frosted Caramel-Pecan Brownies, Butter Pecan Frosted Pumpkin Bars, and Frosted Cinnamon Zucchini Bars are very similar to this recipe.
Servings: 12
Ingredients:
2 cups all purpose flour
1 tsp baking powder
1 cup lightly packed dark brown sugar
1 tsp cinnamon
3 large eggs
1 1/2 cups granulated sugar
1/4 cup heavy cream
1 1/2 cups chopped pecans
1/2 tsp salt
about 3 cups confectioner's sugar, sifted
1 cup (2 sticks) unsalted butter
1/2 tsp vanilla
1 cup vegetable oil (canola, safflower)
2 cups lightly packed shredded zucchini (about 2 medium)
Equipment:
mixing bowl
oven
frying pan
whisk
toothpicks
sauce pan
Cooking instruction summary:
Set the oven to 350FGrease a 9x13 pan. Crack the eggs into a large mixing bowl. Whisk in the sugar, oil, and vanilla and blend really well. Sift in the flour, baking powder, and salt. Blend until combined. Fold in the zucchini and the nuts.Spread out the batter in the pan so that is is evenly distributed.Bake for about 30 minutes, or until the top springs back when touched, and a toothpick inserted in the center comes out without any wet batter clinging to it. Don't over bake this cake, i suggest checking it early. If you use a glass pan, it will tend to bake faster.To make the frosting, put the butter into a medium saucepan. Cut it up into large chunks. Add the sugar and bring it to a boil over medium heat, stirring constantly. Boil for 2 minutes, stirring. Be careful, it will be super hot.Add the heavy cream, and boil for another minute. Remove from the heat and carefully beat in the sugar, a cup at a time. Stop adding sugar when the frosting seems thick enough to spread. Pour the frosting over the cake, it is ok if the cake is still warm.
Step by step:
1. Set the oven to 350FGrease a 9x13 pan. Crack the eggs into a large mixing bowl.
2. Whisk in the sugar, oil, and vanilla and blend really well. Sift in the flour, baking powder, and salt. Blend until combined. Fold in the zucchini and the nuts.
3. Spread out the batter in the pan so that is is evenly distributed.
4. Bake for about 30 minutes, or until the top springs back when touched, and a toothpick inserted in the center comes out without any wet batter clinging to it. Don't over bake this cake, i suggest checking it early. If you use a glass pan, it will tend to bake faster.To make the frosting, put the butter into a medium saucepan.
5. Cut it up into large chunks.
6. Add the sugar and bring it to a boil over medium heat, stirring constantly. Boil for 2 minutes, stirring. Be careful, it will be super hot.
7. Add the heavy cream, and boil for another minute.
8. Remove from the heat and carefully beat in the sugar, a cup at a time. Stop adding sugar when the frosting seems thick enough to spread.
9. Pour the frosting over the cake, it is ok if the cake is still warm.
Nutrition Information:
covered percent of daily need
