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Butterscotch Zucchini Bars Recipe

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3.9 from 10 reviews

Deliciously moist and sweet, these Butterscotch Zucchini Bars combine the natural moisture of zucchini with the rich flavor of butterscotch morsels. Perfect for a cozy dessert or an indulgent snack, these bars bake to a golden perfection with a soft crumb and gooey sweet pockets throughout.

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 flavoring

Dry Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Add-ins

  • 1 1/2 cups finely grated and drained zucchini, packed
  • 1 1/2 cups butterscotch morsels

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with non-stick spray or use the butter and flour method to grease and flour the pan, ensuring the bars do not stick.
  2. Cream Butter and Sugar: In a large bowl, add the room temperature butter and packed brown sugar. Using a hand-held mixer, cream them together until the mixture is lighter in color and fluffy in texture, about 2-3 minutes.
  3. Add Eggs and Vanilla: Incorporate the eggs and vanilla flavoring into the butter and sugar mixture. Mix until fully combined, about 1-2 minutes, scraping down the bowl as needed to ensure uniform mixing.
  4. Mix Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the mixing bowl. Blend on medium-low speed until just combined to avoid overmixing and developing gluten.
  5. Add Zucchini: Fold in the finely grated and drained zucchini gently on low speed. The batter should be somewhat runny; if it looks dry, allow it to sit for 5 minutes so the moisture can redistribute.
  6. Incorporate Butterscotch Morsels: Stir in 1 cup of the butterscotch morsels with a spatula, mixing gently to distribute them evenly throughout the batter.
  7. Pour Batter and Add Topping: Pour the batter into the prepared 9×13 pan, spreading evenly. Sprinkle the remaining 1/2 cup of butterscotch morsels evenly on top of the batter.
  8. Bake: Bake the bars in the preheated oven for approximately 40 minutes. Check for doneness by inserting 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, which is a sign of perfect baking.

Notes

  • Make sure to drain the grated zucchini well before adding to avoid soggy bars.
  • If the batter looks dry after mixing zucchini, letting it rest for 5 minutes helps hydrate the flour better.
  • The dark edges and top are normal and indicate caramelization for flavor, not burning.
  • Use room temperature ingredients to ensure smoother mixing and better texture.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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