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Butterscotch Zucchini Bars

Butterscotch zucchini bars are thick, golden dessert bars with a glossy top and caramel-butterscotch chips pooled throughout. Grated zucchini keeps the crumb tender while the butterscotch chips melt for gooey bites.
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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: 290
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
sweet 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 toppings
  • 2 cup zucchini, grated and squeezed dry
  • 1.5 cup butterscotch chips divided: 1 cup mixed in, remaining scattered on top
  • 0.5 cup chopped walnuts optional

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x13 baking pan. Set aside so the pan is ready to fill.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together. Mix until the cinnamon is evenly distributed.
  3. Beat brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth. Stop when the mixture looks glossy and uniform.
  4. Stir in grated squeezed zucchini. Mix until no dry zucchini pockets remain.
Assemble and bake
  1. Fold the dry ingredients into the wet ingredients until just combined. Look for streaks of flour and stop mixing as soon as they disappear.
  2. Fold in 1 cup butterscotch chips and walnuts if using. Ensure the chips are evenly dispersed through the batter.
  3. Spread the batter into the prepared pan. Smooth the top so it bakes evenly.
  4. Scatter the remaining butterscotch chips on top. You should see chips peeking across the surface before baking.
  5. Bake for 28–32 minutes at 350°F until a toothpick comes out with moist crumbs. Watch for a thick, golden top.
Cool and slice
  1. Cool the bars completely before cutting into bars. The glossy top will set as they cool.

Notes

Pro tip: squeeze the grated zucchini very dry so the bars bake up thick instead of wet. Store covered in the refrigerator for up to 4 days; they slice best after chilling. Freeze baked bars for up to 2 months, thaw in the fridge overnight. For a real swap: use an equal amount of gluten-free 1:1 flour blend if you need a gluten-free option.