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butterscotch zucchini bars

Sweet Butterscotch Zucchini Bars

Delicious Sweet Butterscotch Zucchini Bars recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 24 bars
Calories: 4300
Ingredients Method

Ingredients
  

For the batter
  • 1 cup butter (I like Kerrygold unsalted butter for this)
  • 1 3/4 cups brown sugar
  • 2 eggs (room temperature, about 70°F)
  • 1 1/2 tsp vanilla
  • 2 1/8 cups flour (I always use King Arthur all-purpose flour)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 1/2 cups zucchini (shredded and squeezed dry to remove excess moisture)
  • 1 cup butterscotch chips (I use Nestlé Toll House for the best melt)
For the topping
  • 1/2 cup butterscotch chips

Method
 

  1. Heat your oven to 350°F and grease a 9x13 inch baking dish thoroughly with butter or cooking spray, making sure to coat the bottom and all sides. This prevents sticking and ensures even browning on the edges.
  2. In a large mixing bowl, combine softened butter and brown sugar, beating together for 2-3 minutes until the mixture is light and fluffy. This creaming process incorporates air into the batter, which helps the bars rise and achieve a tender crumb. I like to use Kerrygold unsalted butter because it has a richer flavor that really complements the butterscotch.
  3. Add room temperature eggs and vanilla to the creamed butter mixture, stirring continuously for 1-2 minutes until fully combined and well-blended. Room temperature eggs incorporate more smoothly and create a better texture in the final bars. The mixture should look pale and slightly fluffy at this stage.
  4. In a separate small bowl, whisk together flour, baking powder, salt, and cinnamon. Pour the dry ingredient mixture into the wet ingredients and stir until just combined—don't overmix, as this can make the bars tough. The batter should come together evenly with no visible dry streaks.
  5. Stir in the shredded zucchini (making sure it's been squeezed dry to remove excess moisture) until evenly distributed throughout the batter. Gently fold in 1 cup of butterscotch chips, being careful not to crush them. I always squeeze my zucchini really well because excess moisture can make the bars soggy and prevent them from baking properly.
  6. Pour the batter into the prepared 9x13 inch baking dish and spread it evenly into the corners. Sprinkle the remaining 1/2 cup of butterscotch chips over the top of the batter, pressing them down gently so they stay in place during baking. Bake for 40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs—don't overbake, or the bars will be dry.
  7. Allow the bars to cool in the pan for at least 15-20 minutes before cutting into squares. This resting time lets them set and hold together better when sliced. For cleanest cuts, I like to wipe my knife with a damp cloth between each cut.