Butterscotch Zucchini Bars Recipe

If you’re on the hunt for a dessert that blends cozy nostalgia with a splash of garden-fresh creativity, Butterscotch Zucchini Bars are going to absolutely delight you! These bars are soft, chewy, and irresistibly sweet, thanks to creamy butterscotch morsels swirled into a spiced batter loaded with tender, almost-magically undetectable zucchini. This is the kind of bake that makes your kitchen smell heavenly and has everyone coming back for seconds—trust me, it’s the ultimate way to sneak a little veggie goodness into something utterly decadent.

Ingredients You’ll Need

Each ingredient in these Butterscotch Zucchini Bars plays a starring role, adding either richness, moisture, or that signature butterscotch flavor we all know and love. Gather everything you need before you get started—and get ready for a treat that’s easy, fun, and full of character!

• Butter (1 cup, room temperature): Adds richness and guarantees that perfect tender crumb.
• Brown Sugar (1 3/4 cup, packed): Provides a deep caramel flavor that pairs beautifully with butterscotch.
• Eggs (2 large, room temperature): Help bind everything together for a chewy, satisfying bite.
• Vanilla (1 teaspoon): Brings out the flavors in both the brownies and the butterscotch.
• All-Purpose Flour (2 cups): The structure behind every bar—skip it and you miss out on that familiar texture.
• Baking Powder (1 teaspoon): Gives the bars just the right lift without making them cakey.
• Salt (1/4 teaspoon): Balances the sweetness and sharpens the butterscotch flavor.
• Zucchini (1 1/2 cups, finely grated and drained): Sneaks in moisture and tenderness, while keeping the bars nice and soft (and you’ll hardly notice it’s there!).
• Butterscotch Morsels (1 1/2 cups): The shining stars—melty, sweet, and full of cozy flavor in every bite.

How to Make Butterscotch Zucchini Bars

Step 1: Prepare Your Pan

Begin by preheating your oven to 350°F. Grab a 9×13-inch pan and give it a thorough spray with non-stick cooking spray, or go old-school and butter it generously before dusting with flour. This step really matters—it makes it a breeze to lift those butterscotch zucchini bars out later, with crisp edges and perfect shape.

Step 2: Cream the Butter and Brown Sugar

In a big mixing bowl, add your room-temperature butter and packed brown sugar. Using a hand-held mixer, whip these together until the color turns lighter and the texture looks airy and creamy. This is where you set the stage for a moist, melt-in-your-mouth bar, so don’t rush it—give it a good couple of minutes.

Step 3: Mix in Eggs and Vanilla

Now, add the eggs and vanilla right into your fluffy butter-sugar mix. Beat everything together for another minute or two until it’s completely smooth. Make sure to scrape down the bowl at least once so every bit gets evenly combined. This is where the batter starts coming together, thick and glossy.

Step 4: Add Dry Ingredients

Sprinkle in the flour, baking powder, and salt. Mix on a medium-low speed until the dry ingredients are just blended in—don’t overmix, or the bars will end up tough. You’re looking for a thick, unified batter where you can’t see streaks of flour anymore.

Step 5: Fold in Zucchini

Gently fold in the finely grated, well-drained zucchini. The mixture should look a touch runny—that’s perfect! If it seems a bit on the dry side, let it sit for about five minutes, which allows the zucchini to release extra moisture and make the batter perfectly scoopable.

Step 6: Add Butterscotch Morsels

Stir in one cup of those dreamy butterscotch morsels, mixing gently with a spatula so every bar will have melty pops of sweetness. The rest of the morsels get sprinkled over the top once the batter goes in the pan, so save a half-cup for later.

Step 7: Bake to Perfection

Pour the batter evenly into your prepared pan and scatter the remaining butterscotch morsels on top. Slide it into the oven and bake for around 40 minutes. You’ll know these butterscotch zucchini bars are ready when the top is deeply golden and a toothpick inserted in the center comes out with some moist crumbs—no wet batter, but definitely not dry. Dark edges and a shiny top are a good sign here!

How to Serve Butterscotch Zucchini Bars

Garnishes

Dress up your butterscotch zucchini bars by dusting them with powdered sugar, drizzling a little caramel sauce, or sprinkling on a few extra butterscotch morsels right after baking for meltiness. A dollop of fresh whipped cream brings an extra layer of joy, especially if you want to turn snack-time into a celebration!

Side Dishes

Pair these bars with a cold glass of milk or a hot cup of coffee for the classic after-school treat experience. If you’re serving for dessert at a gathering, a scoop of vanilla or cinnamon ice cream creates a magical, gooey-and-cold contrast that will win everyone over.

Creative Ways to Present

Cut the butterscotch zucchini bars into fun shapes using a cookie cutter (stars or hearts are adorable for kids!), or stack them in rustic piles on a vintage cake stand. For parties, wrap individual bars in parchment with a ribbon for a sweet homemade gift or bake sale treat—half the fun is in sharing them!

Make Ahead and Storage

Storing Leftovers

Keep any leftover butterscotch zucchini bars in an airtight container at room temperature for up to three days. They’ll stay moist and chewy, and the flavor just continues to deepen as they rest—if they last that long without getting devoured!

Freezing

If you want to make a batch in advance, these bars freeze beautifully. Once completely cooled, slice and layer them with parchment paper in a freezer-safe container. They’ll keep well for up to three months—just thaw overnight in the fridge or at room temperature when you’re ready for a sweet treat.

Reheating

To bring back that fresh-from-the-oven magic, warm individual bars in the microwave for 10–15 seconds. If you love an extra gooey bite, pop a few butterscotch morsels on top right before reheating and let them slightly melt before digging in.

FAQs

Can I use yellow summer squash instead of zucchini?

Absolutely! Yellow summer squash works just as well in place of zucchini and won’t affect the taste or texture of your butterscotch zucchini bars. Just be sure to grate and drain it thoroughly, just like you would with zucchini.

Do I have to peel the zucchini before grating?

No need to peel the zucchini—the skin is very soft and virtually disappears in the bars. Plus, it adds a touch of color and a little extra nutrition.

Can I make these Butterscotch Zucchini Bars gluten-free?

Yes, you can swap the all-purpose flour for a good-quality gluten-free baking blend. Opt for one that contains xanthan gum for best results, and you’ll hardly notice a difference!

Why do I need to drain the zucchini?

Zucchini holds a ton of water, which, if not drained, can make your bars soggy. Just grate, then squeeze it in a clean towel or cheesecloth—this small step guarantees the perfect moist-but-not-watery texture in every bite.

Can I double the recipe for a crowd?

Go for it! Double the ingredients and bake in two 9×13 pans, or use a large sheet pan for a thinner version. Just keep an eye on baking time, as it might need a few extra minutes if you go thicker.

Final Thoughts

Once you’ve tasted the magic of Butterscotch Zucchini Bars, you’ll see why they’re a beloved twist on classic favorites—sweet, buttery, and just a little bit sneaky with the hidden veggie. They’re the kind of treat worth sharing, gifting, or stashing for yourself, so don’t wait: grab your mixing bowl and let these bars bring a sense of homemade joy right to your kitchen table!

Print