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Butterscotch Zucchini Bars

Butterscotch zucchini bars are thick, golden dessert bars made by folding grated, squeezed-dry zucchini into a blondie-style batter and baking until just set. A glossy top with caramel-like pools comes from scattering butterscotch chips throughout for gooey pockets in every bite.
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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
  

all-purpose flour
  • 2 cup all-purpose flour
baking soda
  • 1 tsp baking soda
baking powder
  • 0.5 tsp baking powder
salt
  • 0.5 tsp salt
cinnamon
  • 1 tsp cinnamon
brown sugar
  • 1 cup brown sugar, packed
granulated sugar
  • 0.5 cup granulated sugar
vegetable oil
  • 0.75 cup vegetable oil
eggs
  • 3 eggs
vanilla extract
  • 2 tsp vanilla extract
zucchini
  • 2 cup zucchini, grated and squeezed dry
butterscotch chips
  • 1.5 cup butterscotch chips (divided) divide for batter and top
walnuts
  • 0.5 cup chopped walnuts (optional) optional

Equipment

  • 1 sheet pan

Method
 

Prep
  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.
  3. Beat brown sugar and granulated sugar with vegetable oil, eggs, and vanilla extract until smooth.
  4. Stir in grated zucchini that has been squeezed dry.
Mix and bake
  1. Fold the dry ingredients into the wet just until no dry streaks remain.
  2. Fold in 1 cup of the butterscotch chips and the walnuts if using.
  3. Spread the batter into the pan in an even layer.
  4. Scatter the remaining butterscotch chips on top so they sit in glossy pools as they melt.
  5. Bake 28–32 minutes, until a toothpick comes out with moist crumbs; the edges should look set and lightly golden.
Cool and slice
  1. Cool completely before cutting into bars so the centers finish setting and the chip pockets hold their shape.

Notes

For the most gooey zucchini texture, squeeze the grated zucchini very dry (extra moisture can make bars dense). Store bars in an airtight container in the fridge for up to 5 days, or freeze up to 2 months; thaw overnight in the refrigerator. Dietary swap: replace the walnuts with pumpkin seeds for a nut-free crunch if desired.