Decadent Zucchini Pecan Bars

Here’s my go-to recipe for zucchini pecan bars, made with fresh garden zucchini, warm spices, and a generous sprinkle of crunchy pecans on top. The combination creates a tender, moist treat that’s perfect for using up summer squash.

These bars have become my afternoon coffee companion, and I often make a double batch to share with neighbors. Plus, they’re a sneaky way to add some vegetables into dessert – though my kids never seem to notice or mind!

What Kind of Zucchini Should I Use?

For baking, medium-sized zucchini are your best bet since they have fewer seeds and less water content than larger ones. If you only have large zucchini on hand, just make sure to remove the seedy center before shredding to prevent your bars from getting too wet. After shredding your zucchini, give it a gentle squeeze with paper towels or a clean kitchen towel to remove excess moisture – this helps ensure your bars have the right texture. Fresh summer zucchini from the garden or farmer’s market will give you the best results, but store-bought works perfectly fine too as long as the squash feels firm and heavy for its size.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps if needed:

• Zucchini: You can swap the zucchini with grated yellow summer squash or carrots. Just make sure to squeeze out excess moisture before adding to the batter.
• Pecans: Not a fan of pecans or don’t have any? Walnuts work great here, or try chopped almonds or even sunflower seeds for a nut-free version.
• All-purpose flour: For a different texture, try using whole wheat pastry flour (same amount) or gluten-free all-purpose flour blend with xanthan gum.
• Brown sugar: You can replace brown sugar with coconut sugar or make your own by mixing 1 cup white sugar with 1 tablespoon molasses.
• Milk/cream: For the frosting, any milk works – whole milk, almond milk, oat milk, or even coconut milk. Just note that plant-based options might make the frosting slightly thinner.
• Spices: Feel free to play with the spices – pumpkin pie spice works well, or try adding a pinch of cardamom or ginger for a different flavor profile.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with zucchini is excess moisture – make sure to squeeze your shredded zucchini really well using a clean kitchen towel or cheesecloth, as too much water will make your bars dense and gummy. When measuring the flour, avoid the temptation to pack it into the measuring cup – instead, use the spoon-and-level method for the perfect texture. For the caramel frosting, timing is crucial – let the bars cool completely before frosting, but spread the topping while it’s still warm and workable, as it will set up quickly once it starts to cool. A helpful tip is to have all your frosting ingredients pre-measured and ready to go, since the caramel mixture needs to be worked with promptly before it hardens.

What to Serve With Zucchini Pecan Bars?

These sweet and nutty zucchini bars are perfect for afternoon tea or coffee breaks! A scoop of vanilla ice cream on the side turns them into a more indulgent dessert, while a dollop of whipped cream adds a lovely light touch. If you’re serving these for brunch, pair them with a hot cup of coffee or chai tea – the warm spices in the bars go really well with these drinks. For a simple dessert spread, try serving these bars alongside some fresh berries or sliced peaches to add a fresh fruit element to the plate.

Storage Instructions

Keep Fresh: These zucchini pecan bars stay moist and yummy when kept in an airtight container at room temperature for up to 3 days. If you live somewhere humid, pop them in the fridge where they’ll keep for up to a week. Just place wax paper or parchment between layers to prevent them from sticking together.

Freeze: Good news – these bars freeze really well! Cut them into portions, wrap them individually in plastic wrap, and store in a freezer bag for up to 3 months. This is perfect when you want to save some for later or make a double batch.

Thaw: When you’re ready to enjoy your frozen bars, just transfer them to the fridge overnight or let them sit at room temperature for about 2 hours. The frosting might get a bit soft at room temperature, but they’ll still taste great!

Preparation Time	15-20 minutes
Cooking Time	35-45 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3100
• Protein: 25-30 g
• Fat: 170-200 g
• Carbohydrates: 300-350 g

Ingredients

For the zucchini cake bars:

• 2 large eggs
• 12 tbsp unsalted butter, melted
• 1/2 cup white sugar
• 3/4 cup packed light brown sugar
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp pure vanilla extract
• 3/4 tsp baking soda
• 1 1/2 cups all-purpose flour
• 1 1/2 cups grated zucchini
• 1 cup chopped pecans

For the brown sugar glaze:

• 4 tbsp unsalted butter
• 1/2 cup brown sugar
• 2 tbsp milk or heavy cream
• Pinch of salt
• 1 1/2 cups confectioners’ sugar

Step 1: Prepare the Baking Pan and Oven

• unsalted butter (for greasing pan)

Preheat your oven to 350°F (175°C).

Generously butter a 9×9 baking pan to prevent sticking, then line it with parchment paper for easy removal of the cake later.

Set the pan aside while you prepare the batter.

Step 2: Mix the Wet Ingredients and Spices

• 2 large eggs
• 12 tbsp unsalted butter, melted
• 1/2 cup white sugar
• 3/4 cup packed light brown sugar
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp pure vanilla extract

In a large mixing bowl, whisk together the eggs, melted unsalted butter, granulated sugar, brown sugar, salt, ground cinnamon, ground nutmeg, and vanilla extract.

Whisk thoroughly until the mixture is smooth and the sugars are mostly dissolved.

Step 3: Incorporate the Dry Ingredients

• 3/4 tsp baking soda
• 1 1/2 cups all-purpose flour

Whisk the baking soda into the mixture from Step 2 to ensure it’s evenly distributed.

Next, add the all-purpose flour and gently fold it in with a spatula until no pockets of dry flour remain.

Be careful not to overmix at this stage for the best cake texture.

Step 4: Add Zucchini and Pecans

• 1 1/2 cups grated zucchini
• 1 cup chopped pecans

Fold the grated zucchini and chopped pecans into the batter from Step 3 until well combined.

This adds moisture and a delightful crunch.

I like to use freshly grated zucchini for even better flavor.

Step 5: Bake the Cake

• batter with zucchini and pecans from Step 4

Spread the prepared batter evenly into your buttered and lined baking pan from Step 1.

Bake in your preheated oven for 35-45 minutes, or until the cake is risen and a toothpick inserted in the center comes out clean.

Allow the cake to cool partially in the pan before frosting.

Step 6: Make and Pour the Frosting

• unsalted butter (amount for frosting, see note)
• packed light brown sugar (for frosting, see note)
• milk (for frosting, see note)
• salt (for frosting, see note)
• powdered sugar (for frosting, see note)

While the cake is partially cooling, combine butter, brown sugar, milk, and salt in a small saucepan.

Bring to a boil over medium heat.

Once boiling, remove from heat and quickly whisk in powdered sugar until the frosting is smooth.

Immediately pour and spread the frosting over the warm cake—work quickly, as this frosting sets very fast.

I always pour the frosting while the cake is still warm; it spreads much more easily.

Step 7: Cool and Slice the Cake Bars

Let the frosted cake cool completely in the pan to allow the frosting to fully set.

Once cool, use the parchment paper to lift the cake from the pan, then slice it into bars and serve.

I like to wait until the frosting is fully set before slicing for cleaner edges.