Description
Butterscotch Zucchini Bars are a delicious and moist dessert that combines the sweetness of butterscotch with the healthy addition of zucchini.
Ingredients
Scale
- 227 grams unsalted butter, at room temperature
- 350 grams packed brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon fine sea salt
- 1.5 cups finely grated and drained zucchini, tightly packed
- 1.5 cups butterscotch morsels
Instructions
- Preheat oven to 175°C. Thoroughly grease a 23×33 cm rectangular baking pan with non-stick spray or butter and flour.
- In a large mixing bowl, combine butter and brown sugar. Beat with a hand mixer until mixture becomes pale and fluffy.
- Add eggs and vanilla extract to the creamed mixture. Mix until fully blended, scraping down the sides as needed.
- Add flour, baking powder, and salt to the bowl. Mix on medium-low speed until just combined.
- Gently fold in the grated and well-drained zucchini using low speed. Allow mixture to rest for 5 minutes if it appears dry; batter should be loose.
- Mix in 1 cup (about 140 grams) of butterscotch morsels using a spatula to distribute evenly.
- Pour batter into prepared pan, smoothing the surface. Evenly sprinkle remaining butterscotch morsels over the top.
- Place pan on center rack and bake for approximately 40 minutes. Bars are done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Top and edges should appear dark golden.
Notes
- Make sure to drain the zucchini well to avoid excess moisture in the bars.
- These bars can be stored in an airtight container for several days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg