Butterscotch Zucchini Bars Recipe

If you think zucchini is just for savory dishes, these Butterscotch Zucchini Bars are about to change your mind. Imagine ultra-tender bars flecked with garden-fresh zucchini and positively loaded with gooey butterscotch morsels in every bite. This is the kind of treat that surprises everyone at the first taste—the veggies melt right in, making the bars moist but never soggy, while brown sugar adds a caramel depth that pairs so beautifully with butterscotch chips. Even if you’re not a big fan of zucchini, trust me: after one bite of these unforgettable bars, you’ll be looking for reasons to keep zucchini in your baking rotation!

Ingredients You’ll Need

This recipe relies on simple kitchen staples that transform into something extraordinary together. Each ingredient builds the Butterscotch Zucchini Bars’ unique texture, flavor, or appearance—nothing extra, nothing missing, and every part does its bit to make these bars the best of the best.

• Butter: Use room-temperature butter so it creams well and gives you bars that are rich and tender, never greasy.
• Brown Sugar: Packed brown sugar brings a deep caramel sweetness that echoes and amplifies the butterscotch flavor.
• Eggs: Room-temperature eggs ensure your batter holds together and bakes up perfectly plush.
• Vanilla: A classic addition, vanilla boosts the sweet, warm aroma in every bar.
• All-Purpose Flour: Just enough to give structure without weighing the bars down.
• Baking Powder: This little bit of lift keeps your bars soft and a touch cake-like.
• Salt: Don’t skip it—it balances the sweetness and brings out every flavor.
• Zucchini: Finely grate and drain your zucchini so it blends seamlessly, adding moisture and flecks of green (but zero “vegetable” taste!).
• Butterscotch Morsels: The star! Melty butterscotch chips turn every square into a gooey-soft dream.

How to Make Butterscotch Zucchini Bars

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Grab a 9×13 inch baking pan and either coat it generously with non-stick spray or butter and flour it the old-fashioned way—this step ensures the bars pop out perfectly without sticking.

Step 2: Cream the Butter and Sugar

In a large bowl, add the room-temperature butter and packed brown sugar. Use a hand-held mixer (or some elbow grease with a wooden spoon) to cream them together until the mixture turns lighter in color and super fluffy. This step is key for that tender butterscotch blondie texture.

Step 3: Add Eggs and Vanilla

Crack in your eggs and pour in the vanilla. Beat everything together until the mixture is beautifully smooth and thoroughly combined—don’t forget to scrape down the sides of your bowl to ensure no sneaky pockets of butter or sugar are left behind.

Step 4: Mix in Dry Ingredients

With the mixer on a low-to-medium setting, sprinkle in your flour, baking powder, and salt. Mix just until everything becomes one—stop as soon as you no longer see streaks of flour, since over-mixing can make the bars tough.

Step 5: Fold in Zucchini

Add your finely grated, well-drained zucchini to the bowl. Mix on low speed to get it fully incorporated; the batter will seem a little runny, but that’s exactly what you want, as the moisture ensures those dreamy, plush bars. If it ever seems dry, be patient and let the batter rest for five minutes while the zucchini works its magic.

Step 6: Add Butterscotch Morsels

Measure one cup of your butterscotch morsels and gently stir them in with a spatula—this way, every bite gets a hit of gooey butterscotch goodness. Save the remaining morsels for a glorious sprinkle on top.

Step 7: Bake to Perfection

Spread the batter evenly in your prepared pan, then shower the rest of the butterscotch morsels over the surface. Bake for 40 minutes, then check with a toothpick: you want it to come out with a few moist crumbs (not wet batter), with the top deeply golden brown and the edges caramelized and dark—a surefire sign of flavor!

How to Serve Butterscotch Zucchini Bars

Garnishes

Go classic with a light dusting of powdered sugar, or amp up the decadence with a drizzle of caramel sauce and a sprinkle of flaky sea salt. For special occasions, a little whipped cream or a few extra butterscotch morsels on top make these bars feel festive and irresistible.

Side Dishes

A glass of cold milk or a scoop of vanilla ice cream pairs beautifully with the warm caramel notes here. If you want to keep things light, some fresh summer berries or a handful of toasted pecans on the side offer a lovely contrast.

Creative Ways to Present

Butterscotch Zucchini Bars are just begging to be packed in lunchboxes or picnic baskets. For a party, cut them into bite-sized squares and stack them on a tiered tray. Or, transform them into an indulgent parfait: layer bar cubes with vanilla custard and berries in tall glasses for pure wow factor!

Make Ahead and Storage

Storing Leftovers

Let any leftover bars cool to room temperature, then store them in a tightly sealed container at room temp for up to 3 days. They actually get more flavorful as they rest, and hold up perfectly in a lunchbox or on a dessert table.

Freezing

These bars freeze beautifully! Wrap individual squares tightly in plastic wrap and place them in a freezer bag. They’ll keep their flavor and texture for up to three months, making them a brilliant make-ahead treat for busy weeks or unexpected guests.

Reheating

When you’re ready to indulge, let frozen bars thaw at room temperature for about an hour. For a warm, gooey treat, pop them in the microwave for 10-15 seconds—just enough to soften up the butterscotch morsels without melting everything into oblivion.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works just as well as zucchini in this recipe, so use whatever you have on hand—just be sure to finely grate and drain it to avoid extra moisture.

Do I really need to drain the zucchini?

Yes, draining the zucchini is important! Too much water will make the bars soggy. After grating, lightly squeeze out the excess moisture with your hands or a clean towel before measuring.

Can I make these gluten-free?

Yes, a gluten-free all-purpose flour blend usually works well in place of regular flour. Just make sure it’s a one-for-one substitute and contains xanthan gum if needed for baking structure.

What if I don’t have butterscotch morsels?

You can swap in chocolate chips or white chocolate chips for a different twist, but the signature flavor and gooey softness of Butterscotch Zucchini Bars comes from those butterscotch morsels—try not to skip them if you can help it!

How do I know when the bars are baked enough?

Look for a golden-brown top with caramelized edges and check with a toothpick—if it comes out with a few moist crumbs but no wet batter, the bars are perfect. The center should be set but still slightly soft.

Final Thoughts

If you’re craving a sweet treat that’s a little nostalgic and a little unexpected, I can’t recommend these Butterscotch Zucchini Bars highly enough. The way the zucchini and butterscotch come together is pure magic—so don’t wait, bake up a batch and let your kitchen fill with the best aroma ever!

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