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Butterscotch Zucchini Bars Recipe

Butterscotch Zucchini Bars Recipe
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★★★★★

5.2 from 26 reviews

Deliciously moist and flavorful Butterscotch Zucchini Bars combine the subtle earthiness of fresh zucchini with the sweet, buttery richness of butterscotch morsels. These bars are perfect as a snack, dessert, or a treat with your afternoon coffee. The texture is tender and cake-like, with a delightful balance of sweetness and a hint of vanilla. Easy to prepare and baked in a single pan, these bars offer a clever way to sneak vegetables into a tasty dessert.

Ingredients

Scale

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 (divided)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with non-stick spray or grease it with butter and flour it to prevent sticking.
  2. Cream Butter and Sugar: In a large bowl, combine the room temperature butter and packed brown sugar. Using a handheld electric mixer, cream them together until the mixture becomes light and fluffy, which usually takes about 2-3 minutes.
  3. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract to the butter mixture. Beat until fully combined for about 1-2 minutes, ensuring to scrape down the sides of the bowl to incorporate all ingredients evenly.
  4. Mix Dry Ingredients: In the same bowl, add the all-purpose flour, baking powder, and salt. Mix on medium-low speed just until the dry ingredients are incorporated; avoid overmixing to keep batter tender.
  5. Add Zucchini: Gently fold in the finely grated and well-drained zucchini into the batter. The mixture should be runny; if it looks dry, let it rest for 5 minutes to allow moisture to absorb.
  6. Incorporate Butterscotch Morsels: Stir in 1 cup of the butterscotch morsels evenly throughout the batter using a spatula.
  7. Pour Batter and Top: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the remaining 1/2 cup of butterscotch morsels on top to add a sweet finish and sticky pockets of butterscotch.
  8. Bake: Bake in the preheated oven for approximately 40 minutes. Test for 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 of the bars should appear darkened but not burnt.
  9. Cool and Serve: Allow the bars to cool in the pan before slicing into squares. This helps them set and retain moisture while making them easier to cut and serve.

Notes

  • Ensure the grated zucchini is well drained to prevent the batter from becoming too watery.
  • The bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a nutty twist, consider adding 1/2 cup chopped walnuts or pecans along with the butterscotch morsels.
  • Make sure all ingredients, especially eggs and butter, are at room temperature for better blending and texture.
  • Do not overbake; bars should be moist and tender with a slightly chewy center.

Nutrition

Keywords: butterscotch bars, zucchini dessert, zucchini bars, easy baked dessert, moist zucchini bars, butterscotch morsels, summer zucchini recipe

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