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Butterscotch Zucchini Bars Recipe

Butterscotch Zucchini Bars Recipe
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★★★★★

4.9 from 22 reviews

Delicious and moist butterscotch zucchini bars that combine the sweetness of butterscotch morsels with the subtle freshness of grated zucchini. Perfect as a dessert or a sweet snack, these bars are easy to make and packed with rich flavor and a tender, cake-like texture.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

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
  • 1 1/2 cup finely grated and drained zucchini, packed

Add-ins

  • 1 1/2 cups butterscotch morsels (divided: 1 cup in batter, 1/2 cup for topping)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by spraying it with non-stick spray or by greasing and flouring it to prevent sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, combine the room temperature butter and packed brown sugar. Using a hand-held or stand mixer, cream them together until the mixture becomes lighter in color and fluffy in texture, about 2-3 minutes.
  3. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract to the butter and sugar mixture. Mix thoroughly until fully incorporated, scraping down the sides of the bowl to ensure even mixing.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on medium-low speed until just combined. Avoid overmixing.
  5. Add Zucchini: Fold in the finely grated and well-drained zucchini on low speed or by hand. The batter should be slightly runny; if it looks dry, allow it to rest for about 5 minutes to hydrate properly.
  6. Stir in Butterscotch Morsels: Add 1 cup of the butterscotch morsels to the batter and gently fold them in evenly using a spatula.
  7. Pour Batter and Add Topping: Pour the batter evenly into the prepared baking pan. Sprinkle the remaining 1/2 cup of butterscotch morsels over the top for added texture and sweetness.
  8. Bake: Place the pan in the preheated oven and bake for approximately 40 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. The top and edges should be nicely browned.
  9. Cool and Serve: Allow the bars to cool completely in the pan on a wire rack before cutting into 24 squares. Serve and enjoy the moist, buttery, and sweet flavor of these butterscotch zucchini bars.

Notes

  • Make sure to finely grate and thoroughly drain the zucchini to avoid adding excess moisture to the batter.
  • If the batter feels dry after adding zucchini, let it rest for 5 minutes to allow moisture to distribute evenly.
  • The bars keep well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • These bars can be frozen for up to 2 months; thaw at room temperature before serving.
  • Using brown sugar adds a richer flavor than white sugar and complements the butterscotch chips perfectly.

Nutrition

Keywords: butterscotch bars, butterscotch zucchini bars, zucchini bars, dessert bars, easy dessert

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