Looking for a unique and delicious way to use up extra zucchini? These Butterscotch Zucchini Bars are a delightful twist on classic dessert bars, combining the subtle moisture of zucchini with the rich sweetness of butterscotch. Perfectly chewy with a soft, melt-in-your-mouth texture, these bars are ideal for any occasion, from potlucks to family gatherings. The zucchini adds moisture without overpowering the flavor, allowing the butterscotch morsels to shine. These bars are easy to make, satisfying, and a great way to sneak some veggies into your dessert!
Ingredients:
- 1 cup (227g) butter, at room temperature
- 1 3/4 cup (350g) brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups finely grated and drained zucchini, packed
- 1 1/2 cups butterscotch morsels
Instructions:
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper to ensure easy removal.
- Cream the Butter and Sugar: In a large mixing bowl, beat the room-temperature butter and packed brown sugar together until creamy and fluffy, about 2-3 minutes.
- Add the Wet Ingredients: Crack in the eggs one by one, beating thoroughly after each addition. Stir in the vanilla extract until fully incorporated.
- Prepare the Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Slowly incorporate this dry mixture into the butter mixture, stirring gently until everything is well combined.
- Fold in the Zucchini and Butterscotch Chips: Gently fold the finely grated and drained zucchini into the batter, followed by the butterscotch morsels. Ensure the ingredients are evenly distributed but avoid overmixing.
- Bake the Bars: Transfer the batter into the prepared baking dish, smoothing it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve:
Let the bars cool completely in the pan before cutting them into slices. Cut into squares and enjoy!
Conclusion:
These Butterscotch Zucchini Bars are soft, chewy, and bursting with butterscotch flavor. The zucchini adds moisture, making these bars delightfully tender without tasting like vegetables. They’re a great way to satisfy your sweet tooth while sneaking in some greens. Serve them as a dessert, pack them in lunches, or enjoy them as an afternoon snack with a cup of tea or coffee.
Moist Butterscotch Zucchini Bars
Ingredients
- 1 cup 227g butter, at room temperature
- 1 3/4 cup 350g brown sugar, packed
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 cups 250g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups finely grated and drained zucchini packed
- 1 1/2 cups butterscotch morsels
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper to ensure easy removal.
- Cream the Butter and Sugar: In a large mixing bowl, beat the room-temperature butter and packed brown sugar together until creamy and fluffy, about 2-3 minutes.
- Add the Wet Ingredients: Crack in the eggs one by one, beating thoroughly after each addition. Stir in the vanilla extract until fully incorporated.
- Prepare the Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Slowly incorporate this dry mixture into the butter mixture, stirring gently until everything is well combined.
- Fold in the Zucchini and Butterscotch Chips: Gently fold the finely grated and drained zucchini into the batter, followed by the butterscotch morsels. Ensure the ingredients are evenly distributed but avoid overmixing.
- Bake the Bars: Transfer the batter into the prepared baking dish, smoothing it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve:
- Let the bars cool completely in the pan before cutting them into slices. Cut into squares and enjoy!