Print

Moist Chocolate Zucchini Bars Recipe with Brown Butter Cream Cheese Icing

moist chocolate zucchini bars - featured image
Print Recipe

These moist chocolate zucchini bars feature a tender crumb with a subtle freshness from zucchini and a rich, nutty brown butter cream cheese icing. Perfect for any occasion, they are quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g)
  • ¾ cup unsweetened cocoa powder (75g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar (200g)
  • ½ cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini (about 2 medium zucchinis)
  • ½ cup mini chocolate chips (90g), optional
  • 6 tablespoons unsalted butter (85g), browned
  • 8 ounces cream cheese (225g), softened
  • 2 cups powdered sugar (240g), sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on the sides to lift the bars out easily later.
  2. Grate the zucchini using a fine grater or food processor to get about 2 cups shredded zucchini. Do not squeeze out too much moisture.
  3. Whisk together in a medium bowl: 1 ½ cups all-purpose flour, ¾ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  4. In a separate large bowl, mix 1 cup granulated sugar and ½ cup vegetable oil. Add 2 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract until smooth and glossy.
  5. Fold the dry ingredients gently into the wet mixture until just combined; do not overmix.
  6. Stir in shredded zucchini and ½ cup mini chocolate chips if using.
  7. Spread batter evenly into the prepared pan and smooth the top. Tap the pan lightly to remove air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
  9. While bars bake, melt 6 tablespoons unsalted butter in a light-colored saucepan over medium heat, stirring frequently until golden brown and nutty smelling (about 5-7 minutes). Remove from heat and cool slightly.
  10. Beat 8 ounces softened cream cheese with the browned butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, beating until fluffy. Add a pinch of salt.
  11. Once bars are completely cool, spread the brown butter cream cheese icing evenly over the top.
  12. Chill for at least 30 minutes to set the icing before slicing into bars.

Notes

Do not overmix the batter to avoid tough bars. Use a light-colored pan to brown butter to monitor color and prevent burning. Cool bars completely before icing to prevent melting. Tent pan with foil after 25 minutes if edges brown too quickly. Fresh zucchini is preferred over frozen. For gluten-free, substitute flour with gluten-free baking blend. Vegan adaptations include flax eggs, coconut oil, and dairy-free cream cheese.

Nutrition

Keywords: chocolate zucchini bars, brown butter icing, cream cheese frosting, easy dessert, moist chocolate bars, zucchini dessert, quick baking

Find it online: https://sunnysavory.com/moist-chocolate-zucchini-bars-recipe-with-brown-butter-cream-cheese-icing-made-easy/