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Butterscotch Zucchini Bars Recipe

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4.2 from 4 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 24 servings

Description

Delightfully moist and sweet, these Butterscotch Zucchini Bars combine the tender texture of grated zucchini with rich butterscotch morsels for a perfect balance of flavors. Ideal for a cozy snack or dessert, these bars offer a unique twist on traditional zucchini recipes with a buttery, caramel-like sweetness baked into every bite.

Ingredients

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

Dry Ingredients

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

Additional Ingredients

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with non-stick spray or use the traditional butter and flour method to ensure the bars do not stick.
  2. Cream Butter and Sugar: In a large mixing bowl, combine the room temperature butter and brown sugar. Using a hand-held mixer, beat on medium speed until the mixture is light and fluffy, enhancing the texture of the bars.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract. Mix thoroughly for 1 to 2 minutes to combine all the wet ingredients well, scraping the sides of the bowl as needed to ensure even mixing.
  4. Mix Dry Ingredients: In a separate step, add the all-purpose flour, baking powder, and salt into the butter mixture. Mix on medium-low speed just until all dry ingredients are integrated; avoid overmixing to keep the bars tender.
  5. Add Zucchini: Fold in the finely grated and well-drained zucchini on low speed. The batter should be slightly runny; if it appears dry, allow it to rest for 5 minutes to let the moisture from the zucchini distribute evenly.
  6. Incorporate Butterscotch Morsels: Stir in 1 cup of butterscotch morsels gently with a spatula to spread them evenly within the batter.
  7. Assemble in Pan: Pour the batter into the prepared 9×13 pan, spreading it evenly. Sprinkle the remaining 1/2 cup of butterscotch morsels on top for a sweet, melty finish.
  8. Bake: Bake in the preheated oven for 40 minutes. Check for doneness by inserting a toothpick in the center. It should come out with a few moist crumbs clinging but no wet batter. The top and edges will appear dark, signaling perfect caramelization.
  9. Cool and Serve: Allow the bars to cool completely in the pan before slicing into 24 squares to serve.

Notes

  • Be sure to finely grate and drain the zucchini thoroughly to prevent excess moisture, which can impact the texture.
  • Using room temperature eggs and butter helps the batter mix more evenly.
  • If the batter seems too thick after mixing, letting it rest allows the zucchini moisture to soften it.
  • Store bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • For enhanced flavor, try adding a teaspoon of ground cinnamon or nutmeg to the dry ingredients.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/butterscotch-zucchini-bars-recipe-2/