Summer means we are looking for ways to use the bounty of produce available. Those recipes that usually come with the caveat that they are perfect when you have one zucchini hanging around, or a glut from your garden. But I would happily buy a zucchini just to make these unique, chewy, crunchy treats. Rich brown sugar makes them sweet, grated zucchini makes them moist and earthy and pecans add a great textural contrast. Take these to a picnic or cookout, the lake or the beach and you will be hit!
Grate the zucchini on the large holes of a grater. The batter for these is very thick at first, and that’s okay. It may look a little worrying, but the grated zucchini releases some moisture that evens everything out. I don’t squeeze the liquid out of the zucchini before using, as is often the case in baking, because that released moisture makes the bars really chewy and rich. If you need to use your hands to mix everything together, that’s just fine. Make sure you pat the batter into an even layer in the pan, all the way to the corners. I use my lightly dampened fingers. Make sure they are cool before you cute them so they have straight edges. Stored in an airtight container, these will keep for a few days on the counter.
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Ingredients
2/3 cup butter (10 ½ Tablespoons)
2 cups light brown sugar
1 large egg, at room temperature
2 teaspoons vanilla paste of extract
2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoons salt
1 1/2 cups grated zucchini, from about 1 large or 1 ½ medium
1/2 cup chopped pecans
Directions
- Heat the oven to 350 degrees. Line an 8 by 8-inch baking pan with non-stick foil or parchment leaving an overhang to lift out the cooked bars. Spray with cooking spray.
- Cut the butter into small pieces and place in a medium saucepan (light colored or stainless is best so you can see the butter as it browns). Heat over medium high heat, watching constantly, until the butter is melted. It will start to spit and hiss, then you will see brown speckles appear. Swirl the butter around to distribute the browned bits, and as soon as the butter has an even brown color and a nice nutty smell, remove the pan from the heat and add the brown sugar. Stir to combine (it will be thick), then leave to cool for 5 minutes. Add the egg and vanilla and beat constanlty until combined. Add the flour, baking powder, baking soda and salt and stir. The mixture will be thick – but it will loosen up when you add the zucchini. You can use your hands to knead everything together if needed. Add the zucchini and the pecans and stir to distribute evenly. Leave the mixture to sit for about 5 minutes – the zucchini will release some moisture and make the batter easier to spread. Transfer to the prepared baking pan and use your damp fingers or a damp spatula to spread in an even layer. Bake for 30 – 40 minutes, until firm and brown and a tester inserted in the center comes out clean. Cool completely, then lift from the pan and cut into squares.
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