Ingredients:

  • 340g grated zucchini, tightly packed
  • 0.5 tsp sea salt
  • 240ml neutral oil
  • 300g granulated sugar
  • 100g light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 375g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tbsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 115g unsalted butter
  • 200g light brown sugar (for frosting), packed
  • 60ml whole milk
  • 120g powdered sugar, sifted
  • 0.5 tsp flaked sea salt

Instructions:

  1. Prep the zucchini. Toss the 340g grated zucchini with the 0.5 tsp sea salt and let it sit in a sieve for 10 minutes. Note: This draws out the water so your bars aren't soggy.
  2. Squeeze dry. Press the zucchini firmly between paper towels or a clean tea towel until it's significantly reduced in volume.
  3. Mix the liquids. Whisk the 240ml oil, 300g granulated sugar, and 100g light brown sugar until combined.
  4. Incorporate eggs. Add the 3 room temperature eggs one at a time, followed by the 1 tbsp vanilla, whisking until the mixture looks like shimmering silk.
  5. Combine dry ingredients. Sift the 375g flour, baking soda, baking powder, cinnamon, and nutmeg into a separate bowl.
  6. Fold it together. Gradually fold the dry ingredients into the wet, then stir in the squeezed zucchini until no white streaks remain.
  7. Bake the base. Pour into a greased 9x13 pan and bake at 350°F for 25 minutes until a toothpick comes out with only a few moist crumbs.
  8. Start the caramel. In a saucepan, melt the 115g butter and 200g brown sugar with 60ml milk.
  9. Boil the glaze. Bring the mixture to a rolling boil for 2 minutes exactly until it looks like molten amber.
  10. Finish and frost. Remove from heat, whisk in 120g powdered sugar until velvety, and pour over the cooled bars, topping with flaked sea salt until the surface is perfectly smooth.