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Butterscotch Zucchini Bars Recipe

Butterscotch Zucchini Bars Recipe
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★★★★★

4.8 from 5 reviews

These Butterscotch Zucchini Bars are a moist and indulgent treat perfect for showcasing the subtle sweetness of zucchini combined with rich butterscotch morsels. Packed with tender zucchini and sweet brown sugar, these bars have a buttery, cake-like texture and a caramelized top with melted butterscotch chips, making them an irresistible dessert or snack.

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

Additional Ingredients

  • 1 1/2 cup finely grated and drained zucchini, packed
  • 1 1/2 cups butterscotch morsels (chocolate chips)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by spraying it with non-stick spray or greasing and lightly flouring it to prevent sticking.
  2. Cream Butter and Sugar: In a large bowl, combine the room temperature butter and packed brown sugar. Using a hand-held mixer, beat them together until the mixture becomes light and fluffy, about 2-3 minutes.
  3. Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter mixture and continue mixing until completely incorporated, about 1-2 minutes. Scrape down the sides of the bowl as necessary to ensure even mixing.
  4. Combine Dry Ingredients: In the same bowl, add the all-purpose flour, baking powder, and salt. Mix on medium-low speed until just combined, being careful not to overmix which can make the bars dense.
  5. Add Zucchini: Gently fold in the finely grated and thoroughly drained zucchini using low speed or a spatula. The batter will be runny; if it looks dry at all, allow it to rest for 5 minutes to hydrate the ingredients.
  6. Incorporate Butterscotch Morsels: Stir in 1 cup of the butterscotch morsels using a spatula until evenly distributed throughout the batter.
  7. Pour Batter and Top With Morsels: Pour the batter into the prepared 9×13 pan, smoothing the top with a spatula. Sprinkle the remaining 1/2 cup of butterscotch morsels evenly over the top.
  8. Bake: Bake 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 bars will have a darkened top and edges when perfectly baked.

Notes

  • Make sure to thoroughly drain the grated zucchini to avoid making the batter too watery.
  • Use room temperature eggs and butter for better mixing and texture.
  • If you prefer a less sweet bar, you can reduce the brown sugar slightly.
  • To store, keep bars in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • These bars freeze well; wrap tightly and freeze for up to 2 months. Thaw overnight before serving.

Nutrition

Keywords: butterscotch zucchini bars, zucchini dessert, butterscotch bars, moist zucchini bars, sweet zucchini recipe

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