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Butterscotch Zucchini Bars Recipe

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★★★★★

4.6 from 102 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://nataliereeve.com/butterscotch-zucchini-bars-recipe/