Delicious Zucchini Butterscotch Bars that combine the sweetness of butterscotch with the moisture of zucchini for a delightful treat.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:12 bars 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup butterscotch chips
1/2 cup chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the grated zucchini, butterscotch chips, and nuts (if using) until evenly distributed.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Once cooled, cut into bars and serve.
Notes
For a healthier version, substitute half of the all-purpose flour with whole wheat flour and reduce the sugar by 1/4 cup.
Add 1/2 teaspoon of nutmeg or a handful of chocolate chips for a different flavor twist.