Butterscotch Zucchini Bars Recipe
If ever there were a bar that could win over a crowd at first bite, it would have to be these Butterscotch Zucchini Bars. Picture all the gooey, caramel-like joy of butterscotch baked into a moist, slightly chewy bar, with sweet zucchini tucked in for extra tenderness and the subtlest green flecks. This dessert is loved for balancing decadence with a homey charm, making it perfect for everything from summer potlucks to cozy afternoons at home. These bars are a celebration of contrasts: rich yet light, classic but with a fresh veggie twist. Prepare to fall head-over-heels for your new favorite way to eat zucchini!
Ingredients You’ll Need
You’ll be delighted by how easy it is to pull together these Butterscotch Zucchini Bars with just a handful of pantry and fridge staples. Each ingredient plays a starring role, from the lush butter base to the pop of butterscotch morsels — and don’t forget the zucchini, which brings both flavor and magical moisture.
- Butter (1 cup, room temperature): This gives the bars their rich, tender crumb and a melt-in-your-mouth texture.
- Brown Sugar (1 3/4 cup, packed): Adds a deep, caramel sweetness that enhances the butterscotch flavor.
- Eggs (2 large, room temperature): Bind everything together and contribute to the bars’ structure.
- Vanilla (1 teaspoon): Lends warmth and rounds out the sweetness beautifully.
- All-Purpose Flour (2 cups): The sturdy backbone ensures the bars don’t get too gooey.
- Baking Powder (1 teaspoon): Lifts the batter for the perfect light-yet-dense balance.
- Salt (1/4 teaspoon): Just enough to balance the sweetness and brighten all the flavors.
- Zucchini (1 1/2 cups, finely grated and drained): The quiet hero, keeping the bars moist and tender with every bite.
- Butterscotch Morsels (1 1/2 cups): These bring pops of butterscotch joy throughout, perfectly complementing the rich base.
How to Make Butterscotch Zucchini Bars
Step 1: Prepare Your Pan and Preheat
First things first, set your oven to 350°F so it’s ready to go. Grab a 9×13-inch pan and coat it well with non-stick spray or the classic butter-and-flour technique. This makes certain your Butterscotch Zucchini Bars will lift out cleanly, every time, no matter how gooey they get around the edges.
Step 2: Cream Butter and Brown Sugar
In a spacious mixing bowl, combine the room temperature butter and brown sugar. Use a hand mixer to blend until the mixture becomes lighter, softer, and almost whipped—this step lays the foundation for the bars’ perfect crumb. Be patient here; the creamy texture is worth those extra few minutes.
Step 3: Add Eggs and Vanilla
Next, drop in the eggs and vanilla extract. Blend them in until everything is smooth and fully integrated, usually a minute or two. Pause to scrape down the sides of the bowl, ensuring not one bit of buttery sugar gets left behind or un-mixed.
Step 4: Mix in Dry Ingredients
Now, sprinkle the flour, baking powder, and salt right into your wet mixture. Set your mixer to medium-low and blend until just combined—no over-mixing here! You want everything integrated, but stopping before the flour disappears completely into the batter ensures the bars stay pleasantly soft.
Step 5: Fold in Zucchini
Gently stir in the finely grated and well-drained zucchini. The batter may look a little loose or runny at first, and that’s exactly right; the zucchini will keep it moist and tender. If your batter looks unusually dry, let it rest for five minutes so the zucchini can share its lovely moisture.
Step 6: Add Butterscotch Morsels
Now, measure out one cup of butterscotch morsels and fold them into the batter using a spatula. You want them well distributed, but not crushed—these little pockets will make every slice of your Butterscotch Zucchini Bars extra delightful.
Step 7: Assemble and Bake
Pour the batter evenly into your prepared pan, then scatter the remaining half-cup of butterscotch morsels over the top. Slide the pan into the oven and bake for about 40 minutes. When ready, the bars should appear deeply golden along the edges, and a toothpick inserted in the center should come out with a few moist crumbs clinging—no raw batter here! That rich, dark top means you’re in for irresistible flavor.
How to Serve Butterscotch Zucchini Bars
Garnishes
A dusting of powdered sugar right before serving adds a sweet, delicate finish and makes these bars look bakery-worthy. For a special occasion, try a drizzle of warm caramel sauce or even a dollop of freshly whipped cream; either will play up that indulgent butterscotch heart.
Side Dishes
Pair your Butterscotch Zucchini Bars with a cup of strong coffee, a cold glass of milk, or a cozy mug of chai for the ultimate afternoon break. If you’re setting out a dessert spread, these bars offer a wonderful counterpoint to something citrusy, like lemon cookies, or something fruity, like fresh berries.
Creative Ways to Present
Cut the bars into triangles for a playful twist, or use a cookie cutter to make mini rounds for party platters. You could even layer small squares in parfait glasses with vanilla ice cream and an extra sprinkle of butterscotch morsels—the layering gives a dessert-parlor vibe that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Butterscotch Zucchini Bars keep wonderfully for several days when stored in an airtight container at room temperature. They’ll stay fresh and chewy, and the flavors might get even better after a night’s rest.
Freezing
If you’d like to make these bars ahead, they freeze beautifully! Cool completely, slice into bars, and layer them between sheets of parchment in an airtight freezer container. They’ll keep for up to three months—perfect for bake sales, gifting, or future cravings.
Reheating
To enjoy a “just baked” taste after freezing, thaw the bars at room temperature, then warm individual servings in the microwave for 10–15 seconds. A gentle warm-up brings the butterscotch and buttery aromas right back to life!
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash can be swapped in seamlessly for the zucchini. Just make sure it’s finely grated and drained to avoid excess moisture, and your Butterscotch Zucchini Bars will turn out just as tender and tasty.
Do I need to peel the zucchini?
There’s no need to peel the zucchini as long as you wash it well. The skin adds a lovely hint of green and some extra nutrients, with no impact on texture. Just grate it finely for the best melt-in results.
Can I make these Butterscotch Zucchini Bars gluten-free?
Yes! Try substituting your favorite 1:1 gluten-free baking flour for the all-purpose flour. The bars may be ever-so-slightly more delicate but should still come out deliciously chewy and plush.
What if I can’t find butterscotch morsels?
If butterscotch morsels aren’t available, white chocolate or caramel chips make a good substitute, offering a similar sweet accent. You could also swirl in a few spoonfuls of dulce de leche or caramel sauce for a fun twist.
Why do my bars look extra dark on top?
That deep, luscious top is actually a sign of success with Butterscotch Zucchini Bars! The sugar caramelizes in the hot oven, giving you an irresistible, almost toffee-like crust while the inside stays moist and tender.
Final Thoughts
If you haven’t tried Butterscotch Zucchini Bars yet, this is your invitation to dive in. These bars are a little surprising, a bit nostalgic, and absolutely delicious—full of warm butterscotch magic and subtle veggie goodness. Gather your ingredients, follow the simple steps, and wait for the rave reviews from everyone lucky enough to snag a square!
Print
Butterscotch Zucchini Bars Recipe
- Total Time: 1 hour
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Delightfully moist and flavorful Butterscotch Zucchini Bars are a perfect blend of sweet butterscotch and fresh zucchini in a delectable baked treat. These bars are easy to make and a great way to sneak in some veggies for a wholesome snack or dessert.
Ingredients
For the Bars:
- 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: Preheat oven to 350°F. Prepare a 9×13 pan with non-stick spray or 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 eggs and vanilla until fully combined.
- Incorporate Dry Ingredients: Gradually add flour, baking powder, and salt to the mixture, stirring until just combined.
- Add Zucchini: Gently fold in the grated zucchini until well incorporated.
- Combine Butterscotch: Stir in 1 cup of butterscotch morsels into the batter.
- Bake: Pour the batter into the pan, top with remaining butterscotch morsels, and bake for 40 minutes or until a toothpick comes out with a few moist crumbs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Butterscotch Zucchini Bars, Zucchini Dessert, Butterscotch Recipe
