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Butterscotch Zucchini Bars

Butterscotch zucchini bars are thick, golden dessert bars with a glossy top and gooey caramel-butterscotch chips pooled throughout. Grated, squeezed-dry zucchini keeps the crumb tender, while cinnamon-speckled blondie batter bakes into sliceable squares.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling 30 minutes
Total Time 1 hour 15 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
Sugars and wet ingredients
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.75 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 cup zucchini, grated and squeezed dry
Butterscotch mix-ins
  • 1.5 cup butterscotch chips (divided)
  • 0.5 cup chopped walnuts (optional)

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat oven to 350°F and grease a 9x13 baking pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Make the batter
  1. Beat brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
  2. Stir in grated squeezed zucchini until distributed throughout.
  3. Fold dry ingredients into the wet mixture just until combined.
  4. Fold in 1 cup butterscotch chips and chopped walnuts if using.
Bake and cool
  1. Spread the batter into the greased pan in an even layer.
  2. Scatter the remaining butterscotch chips on top so they pool as they bake.
  3. Bake at 350°F for 28–32 minutes, until a toothpick comes out with moist crumbs.
  4. Cool completely before cutting into bars to set the glossy top and gooey chips, about 30 minutes.

Notes

Pro tip: squeeze the zucchini very dry so the bars bake up thick rather than wet. Store in an airtight container in the fridge up to 5 days; freeze bars in a single layer, then bag, up to 2 months. For a nut-free option, skip the walnuts (the bars still slice well).