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Butterscotch Zucchini Bars

Butterscotch zucchini bars are thick, golden dessert bars with a glossy, gooey top and caramel-like chips pooled throughout. Grated, squeezed-dry zucchini keeps the blondie-style crumb moist, while cinnamon adds warm summer flavor.
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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
Sugar and wet ingredients
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.75 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
Zucchini and butterscotch
  • 2 cup zucchini, grated and squeezed dry
  • 1 cup butterscotch chips (divided)
  • 0.5 cup butterscotch chips (divided)
Optional mix-ins
  • 0.5 cup chopped walnuts (optional)

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x13 baking pan.
Mix the batter
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together.
  2. Beat brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
  3. Stir in the grated, squeezed-dry zucchini.
  4. Fold the dry ingredients into the wet ingredients until just combined.
  5. Fold in 1 cup butterscotch chips and fold in the chopped walnuts if using.
Bake
  1. Spread the batter into the greased pan.
  2. Scatter the remaining butterscotch chips on top for pooled, glossy pockets as it bakes.
  3. Bake at 350°F for 28–32 minutes, until a toothpick comes out with moist crumbs (golden edges with a glossy surface).
Cool and cut
  1. Cool the bars completely before cutting so the butterscotch chips set and the layers hold together.

Notes

To keep these bars thick and tender, squeeze the zucchini very dry before mixing—extra moisture can thin the blondie. Store covered in the refrigerator for up to 5 days; freeze bars (well wrapped) for up to 2 months, thaw overnight in the fridge. For a lower-sugar option, replace the 1/2 cup granulated sugar with an equal amount of granulated sugar substitute designed for baking.