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Butterscotch Zucchini Bars

Butterscotch zucchini bars are easy dessert bars made like blondies—thick, golden, and packed with grated zucchini for a tender crumb. The glossy top comes from caramel-like butterscotch chips pooled throughout, with a moist toothpick test for gooey slices.
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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: 345
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
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 topping
  • 1 cup butterscotch chips divided
  • 0.5 cup butterscotch chips divided
  • 1.5 cup butterscotch chips pooled throughout
  • 0.5 cup chopped walnuts optional

Equipment

  • 1 sheet pan

Method
 

Prep the pan and dry mix
  1. Preheat the oven to 350°F and grease a 9x13 baking pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl until evenly combined.
Mix wet ingredients and combine
  1. Beat brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
  2. Stir in the grated zucchini that has been squeezed dry.
  3. Fold the dry ingredients into the wet mixture just until combined, avoiding overmixing.
  4. Fold in 1 cup of butterscotch chips and the walnuts if using.
Bake and cool
  1. Spread the batter evenly in the prepared pan.
  2. Scatter the remaining butterscotch chips over the top so they partially pool as they bake.
  3. Bake for 28–32 minutes at 350°F until a toothpick comes out with moist crumbs; the edges should look set while the center stays tender.
  4. Cool completely before cutting into bars so the texture firms up and the butterscotch chips set into a glossy, gooey top.

Notes

Squeeze the zucchini very dry (you should be able to lift it in a clump) to prevent soggy bars and help the top turn glossy as the chips melt. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze up to 2 months. For a nut-free version, omit the walnuts without changing the bake time.