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Butterscotch Zucchini Bars

Butterscotch zucchini bars with a glossy, golden top and caramel-like chips folded throughout. These easy dessert bars bake up thick and tender with moist crumbs and gooey pockets.
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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: 320
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
Sweet base
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.75 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
Zucchini and chips
  • 2 cup zucchini, grated and squeezed dry
  • 1 cup butterscotch chips (divided)
  • 0.5 cup butterscotch chips (divided)
  • 0.5 cup chopped walnuts (optional)

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x13 baking pan.
  2. Whisk the all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl until evenly combined.
  3. Beat the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Stir in the grated zucchini that has been squeezed dry.
  5. Fold the dry ingredients into the wet ingredients just until combined, avoiding overmixing.
Add-ins and baking
  1. Fold in 1 cup butterscotch chips and the chopped walnuts if using.
  2. Spread the batter into the pan in an even layer, then scatter the remaining butterscotch chips on top for a glossy look.
  3. Bake for 28–32 minutes at 350°F until a toothpick comes out with moist crumbs.
  4. Cool completely before cutting into bars, so the thick centers set and the chips pool into gooey pockets.

Notes

For clean slices, cool the pan fully (or chill 30 minutes) before cutting. Store covered in the refrigerator for up to 5 days; freeze baked bars for up to 2 months. For a lighter option, swap half the vegetable oil with unsweetened applesauce while keeping the same sugars and baking time.