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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 for a gooey bite. Grated zucchini stays tender after baking, making these easy bar cookies perfect for summer snacking or potlucks.
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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
  

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
Fold-ins
  • 1 cup butterscotch chips
  • 0.5 cup butterscotch chips divided; use half in the batter and half for topping
  • 0.5 cup chopped walnuts optional

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  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 until evenly combined, with no visible dry streaks.
Make the batter
  1. Beat brown sugar, packed, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  2. Stir in the grated, squeezed-dry zucchini until the batter looks evenly speckled.
  3. Fold the dry ingredients into the wet just until no flour pockets remain, then fold in 1 cup butterscotch chips and walnuts if using.
Bake and cool
  1. Spread the batter into the prepared pan and scatter the remaining butterscotch chips evenly on top.
  2. Bake for 28–32 minutes at 350°F until a toothpick comes out with moist crumbs.
  3. Cool completely before cutting into bars so they set into thick, gooey slices with a glossy top.

Notes

Pro tip: squeeze the zucchini very dry so the bars bake thick instead of gummy. Store airtight at room temperature for 2 days or refrigerate up to 5 days; rewarm briefly for a softer texture. Freezing is yes—freeze cut bars in a sealed container up to 2 months. For a dairy-free swap, confirm your butterscotch chips are dairy-free; the rest of the recipe is naturally egg-based and works as-is.