Butterscotch Zucchini Bars Recipe
If you’ve been searching for a treat that’s comfort food with a sneaky twist of veggies, look no further than these Butterscotch Zucchini Bars. Loaded with golden butterscotch morsels and ribbons of tender zucchini, these moist, chewy bars strike a perfect balance between rich sweetness and a gentle, homey earthiness. Each bite will have you marveling at how something so decadent could possibly include a generous helping of green squash! Trust me, once you try these butterscotch zucchini bars, they’re bound to become a favorite in your baking rotation.
Ingredients You’ll Need
You don’t need anything fancy to whip up a batch of Butterscotch Zucchini Bars. Every ingredient on this lineup plays a role—whether it’s adding richness, sweetness, chew, or that signature butterscotch pop—with each contributing to the texture, color, and flavor of the final bars.
- Butter: Room-temperature butter creates the soft, chewy structure and lends a creamy background flavor to every bite.
- Brown Sugar: Packed brown sugar not only sweetens but adds a caramel-like depth and a touch of moistness to these bars.
- Eggs: Eggs help bind the dough while keeping the bars tender and light.
- Vanilla: Just a teaspoon gives a mellow, aromatic finish that pulls together the butterscotch and zucchini flavors.
- All-Purpose Flour: Standard flour provides enough structure to hold all the good stuff together without making the bars dense.
- Baking Powder: Lends a gentle lift, ensuring the bars are soft rather than heavy.
- Salt: Just a pinch makes all the sweet, buttery flavors pop by balancing the sugar.
- Zucchini: Finely grated and drained zucchini provides moisture, a subtle earthiness, and wonderful texture (and yes, sneaks in veggies for good measure!).
- Butterscotch Morsels: These are the star—stud the bars with gooey, golden butterscotch pockets that melt in every mouthful.
How to Make Butterscotch Zucchini Bars
Step 1: Prep the Pan and Oven
Begin by preheating your oven to 350°F. This ensures even baking right from the start. Grab your trusty 9×13 pan and either coat it generously with non-stick spray or use the classic butter and flour method. A well-prepared pan guarantees your butterscotch zucchini bars slide out easily and in one gorgeous piece.
Step 2: Cream the Butter and Brown Sugar
In a large bowl, combine your room-temperature butter with the packed brown sugar. Using a hand mixer, beat them together on medium speed until the mixture is visibly lighter in color and fluffy in texture—about two or three minutes. This creaming step traps air, which makes the bars irresistibly tender.
Step 3: Add Eggs and Vanilla
Mix in the eggs and vanilla extract until the mixture is all glossy and fully combined. Don’t forget to scrape down the bowl—those little pockets of unincorporated sugar or butter can throw off the texture if missed.
Step 4: Incorporate the Dry Ingredients
In goes the flour, baking powder, and salt. Mix on medium-low just until everything comes together; it’s important not to overmix, as this keeps the bars soft and chewy, not tough.
Step 5: Blend in the Zucchini
Add your finely grated (and well-drained) zucchini to the bowl, mixing on low speed until incorporated. The batter should be slightly runny thanks to all that natural zucchini moisture. If it looks dry, let it rest for five minutes—the zucchini will release just enough liquid to loosen things up.
Step 6: Add Butterscotch Goodness
Stir in one cup of butterscotch morsels with a spatula, making sure to fold gently so you don’t crush the delicate morsels. These will become gooey, melty treasures throughout the bars.
Step 7: Assemble and Top
Pour that luscious batter evenly into your prepared pan. Sprinkle the remaining half cup of butterscotch morsels over the top—this gives your butterscotch zucchini bars an irresistible golden crown that caramelizes as it bakes.
Step 8: Bake to Perfection
Pop your pan in the oven and bake for around 40 minutes. When checking for doneness, look for a firm top with dark golden edges. A toothpick poked into the center should come out with a few moist crumbs clinging to it—never wet batter. It’s those deep, toasty edges that deliver an extra punch of flavor and satisfying chew.
How to Serve Butterscotch Zucchini Bars
Garnishes
A gentle dusting of powdered sugar adds a pop of elegance, while an extra drizzle of melted butterscotch or caramel sauce sends these bars over the top. For a touch of freshness, a scattering of finely grated lemon zest makes the flavors sing.
Side Dishes
Pair these bars with a cup of cold milk, a mug of coffee, or even a scoop of vanilla ice cream for a true dessert experience. Their sweet, tender bite makes them wonderful with fresh berries, if you want to lighten up the snack table.
Creative Ways to Present
For a party platter, cut the butterscotch zucchini bars into bite-sized squares and skewer them with fresh fruit or marshmallows. You can also layer pieces into mini parfait cups with whipped cream for a show-stopping dessert shot.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your butterscotch zucchini bars in an airtight container at room temperature for up to three days. They retain their moist, fudgy texture, and sometimes even taste better on day two as the flavors meld.
Freezing
To freeze, lay individual bars on a parchment-lined tray and place in the freezer until solid. Then, stack them in a freezer bag with parchment between layers. They’ll keep fresh for up to three months—just thaw at room temperature before serving.
Reheating
If you prefer them warm and gooey, pop a bar in the microwave for 10-15 seconds. The butterscotch will melt all over again, and the bar will taste freshly baked.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash has a similar texture and moisture content to zucchini, so it’s an easy swap. Just make sure to grate and drain it well for the best consistency in your bars.
Are butterscotch zucchini bars overly sweet?
Despite the presence of brown sugar and butterscotch morsels, these bars are perfectly balanced by the mild flavor and natural moisture of zucchini. If you prefer a less sweet version, try reducing the brown sugar slightly or using bittersweet chocolate chips instead of some of the butterscotch.
How should I drain the zucchini?
After grating, place your zucchini in a clean kitchen towel and give it a gentle squeeze over the sink. You want it moist, not dripping wet, so don’t squeeze out every drop—just enough so the batter won’t be watery.
Can I make these bars gluten-free?
Yes! Substitute your favorite gluten-free all-purpose flour blend in place of regular flour. The zucchini and eggs will help keep the bars moist, so you shouldn’t lose much in terms of texture.
Can I double this recipe for a crowd?
Definitely. Double the ingredients and bake in two standard-sized pans, or use a large rimmed baking sheet. Check baking time a few minutes early just in case your oven runs hot.
Final Thoughts
From their irresistible butterscotch-studded top to the secretly veggie-packed crumb, Butterscotch Zucchini Bars are a homey, crowd-pleasing treat you’ll want to revisit all year long. Give them a go and see how fast they disappear—chances are, even the zucchini skeptics won’t be able to resist a second helping!
Print
Butterscotch Zucchini Bars Recipe
- Total Time: 1 hour
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Indulge in these delicious Butterscotch Zucchini Bars that perfectly blend the sweetness of butterscotch with the moistness of grated zucchini. A delightful treat for any occasion!
Ingredients
For the Bars:
- 1 cup (227g) butter, room temperature
- 1 3/4 cups (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 cups finely grated and drained zucchini, packed
- 1 1/2 cups butterscotch morsels
Instructions
- Preheat oven and prepare the pan: Preheat oven to 350°F. Spray a 9×13 pan with non-stick spray or use the butter & flour method.
- Cream butter and sugar: In a large bowl, cream together butter and brown sugar until light and fluffy.
- Add eggs and vanilla: Mix in the eggs and vanilla until fully combined.
- Incorporate dry ingredients: Add flour, baking powder, and salt to the mixture, and mix until just combined.
- Stir in zucchini: Gently fold in the grated zucchini until well incorporated.
- Combine with butterscotch: Stir in 1 cup of butterscotch morsels into the batter.
- Bake: Pour the batter into the prepared pan, top with remaining butterscotch morsels, and bake for 40 minutes until done.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Butterscotch Zucchini Bars, dessert, zucchini recipe, butterscotch dessert
