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Butterscotch Zucchini Bars

Butterscotch zucchini bars are an easy dessert-bar bake with thick, golden layers and a glossy top. Grated zucchini keeps the crumb tender, while caramel-butterscotch chips melt and pool throughout 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
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
Sugars and 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 Squeeze well so the bars set up cleanly.
Mix-ins
  • 1.5 cup butterscotch chips (divided)
  • 0.5 cup chopped walnuts (optional)

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a 9x13 baking pan so the bars don’t stick.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
  3. Beat brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Stir in the grated zucchini that’s been squeezed dry to evenly distribute it through the batter.
  5. Fold the dry ingredients into the wet ingredients just until combined, then fold in 1 cup butterscotch chips and walnuts if using.
  6. Spread the batter into the pan and scatter the remaining butterscotch chips on top so they melt into pools.
  7. Bake for 28–32 minutes at 350°F until a toothpick comes out with moist crumbs, then cool completely before cutting into bars.

Notes

Pro tip: squeeze the zucchini very well before mixing so the bars set with a thick, chewy crumb instead of turning gummy. Store tightly covered in the refrigerator for up to 4 days; freeze bars in a freezer-safe container for up to 2 months. For a lighter option, swap half the vegetable oil for unsweetened applesauce while keeping the same total amount to reduce fat without changing the method.