Butterscotch Zucchini Bars Recipe
Introduction
These Butterscotch Zucchini Bars are a delightful twist on a classic treat, combining the moistness of zucchini with the rich sweetness of butterscotch. Perfect for a snack or dessert, they offer a soft texture and a warm, caramel-like flavor that everyone will love.
Ingredients
- 1 cup (227g) butter, room temperature
- 1 3/4 cup (350g) brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cup finely grated and drained zucchini, packed
- 1 1/2 cups butterscotch morsels
Instructions
- Step 1: Preheat your oven to 350°F. Prepare a 9×13-inch pan by spraying it with non-stick spray or by using the butter and flour method to prevent sticking.
- Step 2: In a large bowl, combine the butter and brown sugar. Use a hand-held mixer to cream them together until the mixture is lighter in color and fluffy.
- Step 3: Add the eggs and vanilla to the butter mixture. Mix for 1 to 2 minutes until fully combined, scraping down the bowl as needed to ensure everything is mixed evenly.
- Step 4: Add the flour, baking powder, and salt to the bowl. Mix on medium-low speed until just combined, being careful not to overmix.
- Step 5: Fold in the grated and drained zucchini on low speed. The batter should be quite runny. If it seems dry, let it rest for 5 minutes to allow moisture to distribute.
- Step 6: Stir in 1 cup of the butterscotch morsels using a spatula, distributing them evenly throughout the batter.
- Step 7: Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining butterscotch morsels evenly over the surface.
- Step 8: Bake for 40 minutes. Check for doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter. The top and edges will appear dark, indicating the bars are perfectly baked.
Tips & Variations
- Make sure to drain the zucchini well to avoid excess moisture, which can affect the baking texture.
- For added texture, consider mixing in chopped nuts like walnuts or pecans.
- Swap butterscotch morsels with white chocolate chips for a sweeter variation.
- Use a box grater or food processor to finely grate the zucchini for the best texture.
Storage
Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat gently in the microwave or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen zucchini for this recipe?
Yes, but make sure to thaw and drain the zucchini thoroughly to remove excess water before adding it to the batter, to keep the bars from becoming soggy.
Are these bars suitable for freezing?
Absolutely. Wrap them tightly in plastic wrap and place in a freezer-safe container. Thaw at room temperature before serving.
PrintButterscotch Zucchini Bars Recipe
These Butterscotch Zucchini Bars combine the moistness of grated zucchini with the sweet, rich flavor of butterscotch morsels baked into a tender, golden bar. Perfect as a dessert or a sweet snack, these bars boast a soft texture with a hint of buttery caramel goodness and a subtle vegetable twist, making them a delightful treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 cup (227g) butter, room temperature
- 1 3/4 cup (350g) brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Other Ingredients
- 1 1/2 cup finely grated and drained zucchini, packed
- 1 1/2 cups butterscotch morsels
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan using non-stick spray or by buttering and flouring it to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, use a hand-held mixer to cream together the room temperature butter and packed brown sugar until the mixture becomes lighter in color and fluffy in texture.
- Add eggs and vanilla: Incorporate the eggs and vanilla extract into the butter and sugar mixture. Mix thoroughly for 1-2 minutes until completely combined, scraping down the sides of the bowl as needed to ensure even mixing.
- Mix dry ingredients: In the same bowl, add the all-purpose flour, baking powder, and salt. Mix on medium-low speed until just combined to avoid overmixing.
- Add zucchini: Gently fold in the finely grated and drained zucchini using low speed. The batter should be runny; if it seems dry, allow the mixture to rest for 5 minutes to let the zucchini moisture integrate.
- Stir in butterscotch morsels: Add 1 cup of the butterscotch morsels to the batter and stir them in gently using a spatula for even distribution.
- Pour and top: Transfer the batter into the prepared baking pan, spreading it evenly. Sprinkle the remaining 1/2 cup of butterscotch morsels evenly over the top for a sweet, melty topping.
- Bake and test for doneness: Bake the bars in the preheated oven for about 40 minutes. Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter. The top and edges will appear dark and slightly caramelized when done.
Notes
- Make sure to finely grate and thoroughly drain the zucchini to avoid excess moisture which could affect the texture.
- The bars are best allowed to cool completely before cutting to maintain their shape and texture.
- You can substitute butterscotch morsels with chocolate chips if desired for a chocolate twist.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
Keywords: butterscotch zucchini bars, zucchini dessert bars, butterscotch dessert, moist zucchini bars, easy baked goods, sweet zucchini recipe
