Butterscotch Zucchini Bars Recipe
There’s something irresistible about Butterscotch Zucchini Bars, a treat that sneaks wholesome zucchini into every bite while letting sweet, toasty butterscotch chips steal the show. Moist and chewy, these bars are a clever solution for using up summer zucchini, but honestly, you’ll crave them year-round. With their golden edges, tender crumb, and just the right balance of rich brown sugar and buttery warmth, they’re the kind of bake that turns casual snackers into instant fans.
Ingredients You’ll Need
Ingredients You’ll Need
What makes these Butterscotch Zucchini Bars truly special is how simple but essential each ingredient is—every component adds to the excellent flavor, the chewy texture, or that gorgeous golden color. Here’s what you’ll need and why each one matters:
- Butter (1 cup, room temperature): Gives the bars their signature richness and keeps every bite beautifully moist.
- Packed Brown Sugar (1 3/4 cup): Adds both deep flavor and that classic butterscotch taste that caramelizes perfectly when baked.
- Eggs (2 large, room temperature): Bind everything together, providing structure for a soft, fudgy bar.
- Vanilla (1 teaspoon): Enhances all the warm flavors and rounds out the sweetness.
- All-Purpose Flour (2 cups): The backbone of your bars—choose a quality flour for a consistent crumb.
- Baking Powder (1 teaspoon): Gives your bars a bit of lift so they’re not too dense.
- Salt (1/4 teaspoon): Don’t skip it! Just a pinch brings all the flavors together and balances the sweetness.
- Finely Grated and Drained Zucchini (1 1/2 cups, packed): The moisture secret—zucchini keeps the bars unbelievably soft without making them taste like veggies.
- Butterscotch Morsels (1 1/2 cups): These little gems melt into gooey pockets and add that caramelized sweetness everyone craves.
How to Make Butterscotch Zucchini Bars
Step 1: Prep the Pan and Oven
Set yourself up for easy bar removal later by first preheating your oven to 350°F and spraying a 9×13 pan with non-stick spray (or using the old-school butter and flour method). Little things like prepping your pan make a huge difference when it’s time to serve.
Step 2: Cream Butter and Brown Sugar
In a large bowl, combine your room-temperature butter and the packed brown sugar. Using a hand mixer, beat them together until the mixture is noticeably lighter and fluffy—this aerates the batter and builds that signature chewy texture into your Butterscotch Zucchini Bars.
Step 3: Add Eggs and Vanilla
Add in your eggs and vanilla. Beat well for another minute or two, scraping the bowl as needed to make sure every bit gets combined. This step ensures your bars bake up tender and even every time.
Step 4: Mix in Dry Ingredients
Sprinkle the flour, baking powder, and salt over your wet ingredients. Using your mixer on medium-low, stir just until the flour disappears—overmixing at this stage is the enemy of tender bars, so stop as soon as the dry bits are gone.
Step 5: Fold in Zucchini
Add all that beautifully grated and drained zucchini. Mix on low and don’t worry if your batter looks a little thinner than a typical cookie dough—zucchini adds moisture, and that’s exactly what gives these bars their magic. If it seems at all dry, let it sit for five minutes before moving to the next step.
Step 6: Add Butterscotch Morsels
Gently stir in one cup of the butterscotch morsels with a spatula. Save the rest for the top—this way, each bite has gooey morsels tucked inside while the top gets that inviting, caramel-hued finish.
Step 7: Pour and Top
Pour the batter into your prepared pan, smoothing it out evenly. Sprinkle the remaining half cup of butterscotch morsels across the top so you have pops of caramel flavor on every bite.
Step 8: Bake to Golden Perfection
Bake for about 40 minutes, but start checking around the 35-minute mark. When a toothpick inserted in the center comes out with a few moist crumbs (no wet batter), you’re set. The edges will be dark and the top golden brown—don’t be alarmed, that’s what makes these bars so appealing.
How to Serve Butterscotch Zucchini Bars
Garnishes
You can’t go wrong with a dusting of powdered sugar for a classic presentation, but for a little extra flair, try a drizzle of melted butterscotch or a sprinkle of chopped toasted pecans. Let the bars cool completely before garnishing so your efforts stay picture-perfect.
Side Dishes
If you’re serving Butterscotch Zucchini Bars at a brunch or gathering, pair them with a pitcher of cold brew, some tart berries, or even an herby fruit salad. The sweet richness of the bars is lovely next to a tangy, fresh note, and they’re sturdy enough to sit out with coffee or tea for an afternoon treat.
Creative Ways to Present
Cut the bars into uniform squares for a bake sale-ready platter, or slice them into thin fingers for a chic dessert tray. These squares also look adorable stacked and tied with a ribbon for gifting, or you can sandwich a scoop of vanilla ice cream between two pieces for a playful twist on ice cream sandwiches.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Butterscotch Zucchini Bars to an airtight container. They keep their delightful chewiness at room temperature for up to three days. If your kitchen is particularly warm or humid, consider storing them in the fridge to maintain the perfect texture.
Freezing
To freeze, arrange the completely cooled bars in a single layer on a baking sheet to set, then layer between waxed paper in a freezer-safe bag or container. They’ll stay fresh for up to three months—just thaw at room temperature when a craving hits or you need a quick dessert on hand.
Reheating
If you love your Butterscotch Zucchini Bars warm and gooey, pop a square in the microwave for 10-15 seconds. The butterscotch chips will get melty again, reviving that fresh-baked taste. Don’t overheat or they can get cakey—just a touch of warmth does the trick.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works just as well as zucchini and is nearly undetectable in both flavor and texture—just make sure to grate and drain it as you would zucchini for the best results.
Do I need to peel my zucchini first?
No need to peel the zucchini; the skin is thin and soft, and it adds a little fleck of color to the bars without altering the texture. Plus, you keep all the nutrients in.
Are Butterscotch Zucchini Bars supposed to be cakey or chewy?
These bars are a happy medium between cakey and chewy—the edges get a delicate crunch while the centers stay deliciously soft and moist. The butterscotch morsels create irresistibly gooey spots throughout.
Can I replace the butterscotch morsels with another mix-in?
If you prefer, you can swap the butterscotch morsels for chocolate chips, white chocolate, or a swirl of nut butter, but you’ll lose that classic butterscotch flavor that makes these bars so nostalgic and unique.
How do I know when they’re done baking?
Look for a golden and slightly darkened top with set edges. Insert a toothpick in the center—it should emerge with a few moist crumbs but no wet batter. That’s the perfect cue to take your Butterscotch Zucchini Bars out of the oven.
Final Thoughts
If you’re seeking a reliable crowd-pleaser, Butterscotch Zucchini Bars truly have it all—simple to make, impossible to resist, and just the right balance of old-fashioned comfort and unexpected delight. Give them a try and watch even the zucchini skeptics ask for seconds!
Print
Butterscotch Zucchini Bars Recipe
- Total Time: 55 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Delicious Butterscotch Zucchini Bars that are moist, flavorful, and perfect for a sweet treat or snack. These bars combine the rich flavor of butterscotch with the subtle sweetness of zucchini for a delightful dessert.
Ingredients
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
- Preheat oven to 350°F. Spray a 9×13 pan with non-stick spray or use the butter & flour method.
- In a large bowl add the butter and brown sugar. Using a hand-held mixer, cream them together until they are lighter and fluffier.
- Add the eggs and vanilla to the butter mixture and mix until fully combined, 1-2 minutes. Scrape down the bowl as needed.
- Add the flour, baking powder, and salt to the bowl and mix on medium-low until just combined.
- Add in the zucchini and mix on low. It should be a runny mixture. If it appears dry at all, let it sit for 5 minutes.
- Add in 1 cup of butterscotch morsels and stir with a spatula.
- Pour the batter into the prepared pan and then top with remaining butterscotch morsels.
- Bake for 40 minutes and check for doneness. An inserted toothpick should be removed with a few crumbs on it, but not wet batter. It should appear dark on top and the edges. (This is good!)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Butterscotch Zucchini Bars, Zucchini Dessert, Bar Recipe, Butterscotch Recipe
