As I was exploring the quaint farmers’ market last Saturday morning, I stumbled upon the most vibrant zucchini I had ever seen. It instantly reminded me of my grandmother’s kitchen, where the aroma of freshly baked treats was always in the air. One of her delightful creations was Butterscotch Zucchini Bars. This recipe holds a special place in my heart, and I’m thrilled to share it with you today.
Imagine a soft, chewy bar with the subtle crunch of butterscotch morsels, perfectly balanced with the tender moistness of fresh zucchini. This delightful treat is a fantastic way to sneak some veggies into your diet, making it both a hit with kids and a pleasant surprise for adults.
I recall the first time I made these bars for a family gathering. My sister, always the skeptical one when it came to unusual ingredients in desserts, couldn’t believe zucchini was one of the key components. The bars were a hit, with their rich, buttery flavor and the unexpected twist of butterscotch. Since then, they’ve become a staple at our family reunions and potlucks.
What’s wonderful about this recipe is its versatility. If you’re feeling adventurous, you can tweak it by adding a handful of chopped nuts for extra crunch or a sprinkle of cinnamon for a warm, spiced flavor. These bars are incredibly forgiving and always turn out delicious.
Whether you’re a seasoned baker or a novice in the kitchen, these Butterscotch Zucchini Bars are easy to make and even easier to enjoy. So, grab your apron and let’s get baking. I promise this will be a recipe you’ll come back to time and time again.
How to make Butterscotch Zucchini Bars
Ingredients:
- 1 cup butter, room temperature
- 1 3/4 cups brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups butterscotch morsels
- 1 1/2 cups finely grated and drained zucchini, packed
Directions:
Preheat your oven to 350°F. Prepare a 9×13 pan with non-stick spray or by greasing and flouring it.
In a large bowl, use a hand mixer to cream together the butter and brown sugar until the mixture is light and fluffy.
Add in the eggs and vanilla, mixing until everything is fully combined, about 1-2 minutes. Scrape down the sides of the bowl as needed.
Gradually add the flour, baking powder, and salt to the bowl. Mix on medium-low speed until just combined.
On a low setting, mix in the grated zucchini. The batter should be slightly runny. If it appears too dry, let it sit for 5 minutes.
Using a spatula, stir in 1 cup of butterscotch morsels.
Pour the batter into the prepared pan, then sprinkle the remaining butterscotch morsels evenly over the top.
Bake for 40 minutes. Check if it’s done by inserting a toothpick; it should come out with a few crumbs but no wet batter. The top should be dark, and the edges should look well-baked.
FAQs:
Can I use frozen zucchini for Butterscotch Zucchini Bars?
While fresh zucchini is preferred for this recipe, you can use frozen zucchini. However, make sure to thaw and drain it thoroughly to remove excess moisture. This ensures the bars achieve the right texture without becoming too soggy.
What can I substitute for butterscotch morsels in the recipe?
If you don’t have butterscotch morsels, you can substitute them with white chocolate chips, caramel chips, or even chocolate chips. Each will provide a different flavor, but all will complement the zucchini bars well.
How do I ensure the zucchini is properly drained?
After grating the zucchini, place it in a clean kitchen towel and squeeze out as much water as possible. Additionally, you can let it sit in a colander for a few minutes to drain further. Properly drained zucchini prevents the batter from becoming too wet.
Can I make these bars gluten-free?
Yes, you can make these bars gluten-free by using a 1:1 gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or another binding agent to maintain the structure of the bars.
How should I store Butterscotch Zucchini Bars?
Store the bars in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week, or freeze for up to three months. To enjoy them later, thaw the frozen bars at room temperature or warm them slightly in the microwave.
Butterscotch Zucchini Bars
Ingredients
- 1 cup butter room temperature
- 1 teaspoon vanilla
- 1 3/4 cups brown sugar packed
- 2 large eggs room temperature
- 2 cups 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
- Preheat your oven to 350°F. Spray a 9x13 pan with non-stick spray or butter and flour it.
- In a large bowl, cream together the butter and brown sugar with a hand mixer until it's light and fluffy.
- Add the eggs and vanilla to the butter mixture and mix until fully combined, about 1-2 minutes. Scrape down the bowl as needed.
- Add the flour, baking powder, and salt to the bowl and mix on medium-low until just combined.
- Mix in the zucchini on low. The mixture should be runny. If it seems dry, let it sit for 5 minutes.
- Stir in 1 cup of butterscotch morsels with a spatula.
- Pour the batter into the prepared pan and sprinkle the remaining butterscotch morsels on top.
- Bake for 40 minutes. Check for doneness by inserting a toothpick, which should come out with a few crumbs but no wet batter. The top should be dark, and the edges should look well-baked.
