Wednesday, August 17, 2016

Brown Butter Zucchini Carrot Bars

  • Do you remember your grandma's famous banana bread? How about the your mom's amazing carrot cake? Well, prepare yourself for a triple deja vu then, because the banana bread, the carrot cake, and this zucchini cake are all based on those ultimate recipes. Now, perfected over the years to become the moist and delicious work of art that i hope you will enjoy.
  • And just when you were thinking that it couldn't get any better than this, the browned butter frosting happened. As you know, browned butter can only improve anything it touches. This zucchini cake is no exception. The melt in your mouth, nutty, deliciousness cannot be beat.

  • 1 1/2 cups flour, all purpose
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 1 1/2 cups carrots, cleaned and shredded
  • 1 cup zucchini, cleaned and shredded
  • 1 ripe banana
  • 3/4 cup brown sugar, packed
  • 1/2 cup raisins
  • 1/2 cup walnuts, chopped
  • 1/2 cup oil, canola
  • 1/4 cup honey
  • 1 teaspoon vanilla

  • Instructions
    1. Preheat oven to 350 degrees F. Spray 13x9 baking pan with non-stick cooking spray and dust with flour
    2. In a large mixing bowl, combine flour, baking powder, cinnamon, ginger and baking soda
    3. In a medium bowl, combine all other ingredients
    4. Add carrot mixture to flour mixture, stirring just until combined
    5. Spread evenly into prepared pan
    6. Baked at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean
    7. Remove from oven and cool completely
    Be sure to shred carrots and zucchini finely in the food processor or use a grater. To prevent raisins from sticking together, add a pinch of flour to the raisins and toss to coat before adding to the recipe.
  • Ingredients for the Browned Butter Frosting:

  • 2 sticks butter (1 cup)
  • 1/4 teaspoon cinnamon
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 4-6 tablespoons heavy cream (milk would also work)
  • Cook the butter on the stove until browned. Add the cinnamon, brown sugar, and vanilla. Alternately add the powdered sugar and cream, beating until smooth. I frosted the cake while it was still warm. 


1 comment:

  1. I have never seen such a mouthwatering food,i am in love with it.It looks so yummy that it makes me want to eat it right now!i loved that you went into so much detail!