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Flavorful Snickerdoodle Zucchini Bars Easy Brown Butter Cinnamon Glaze Recipe

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These snickerdoodle zucchini bars feature a perfect balance of tender crumb and crisp edges, topped with a nutty brown butter cinnamon glaze that adds a rich, cozy flavor. Moist and subtly sweet from zucchini, they make a delicious treat for any occasion.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup (113 g) unsalted butter, melted and cooled
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini), finely shredded and lightly squeezed
  • ¼ cup (57 g) unsalted butter (for glaze), browned
  • 1 cup (120 g) powdered sugar (for glaze)
  • 1 tsp ground cinnamon (for glaze)
  • ½ tsp vanilla extract (for glaze)
  • 2–3 tbsp (30–45 ml) milk (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Shred about 1 ½ cups of zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture until damp but not dripping.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  4. In another bowl, whisk melted butter with granulated sugar and brown sugar. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Fold shredded zucchini into the wet mixture. Gradually add dry ingredients, folding just until combined without overmixing.
  6. Spread batter evenly in the prepared baking pan and smooth the top with a spatula.
  7. Bake for 30-35 minutes until edges are golden and a toothpick inserted comes out with a few moist crumbs. The top should spring back slightly when pressed.
  8. While bars bake, brown ¼ cup butter in a small saucepan over medium heat, swirling constantly until golden brown and nutty aroma appears (about 4-5 minutes). Remove from heat and cool slightly.
  9. In a bowl, combine powdered sugar, cinnamon, vanilla extract, and 2 tablespoons milk. Pour in browned butter and whisk until smooth. Add more milk if needed for drizzle consistency.
  10. Once bars are cool to the touch (about 15 minutes), drizzle the brown butter cinnamon glaze evenly over the top. Let glaze set for at least 20 minutes before slicing.

Notes

Shred zucchini finely and squeeze out excess moisture to avoid soggy bars. Brown butter slowly and swirl constantly to prevent burning. Do not overmix batter to keep bars tender. Cool bars before glazing to achieve a shiny, crackly finish. Bars continue to firm as they cool; slice after glaze sets for best texture.

Nutrition

Keywords: snickerdoodle, zucchini bars, brown butter glaze, cinnamon, easy dessert, moist bars, homemade treat

Find it online: https://bitesienna.com/flavorful-snickerdoodle-zucchini-bars-easy-brown-butter-cinnamon-glaze-recipe/