Best 4 Butterscotch Zucchini Bars Recipes

Indulge in a delectable journey with our tantalizing Butterscotch Zucchini Bars, a culinary symphony that harmonizes the flavors of sweet, tangy, and moist. These delightful bars, bursting with grated zucchini and crowned with a luscious butterscotch sauce, offer a unique symphony of textures and flavors that will leave you craving for more.

Not only will you find the classic Butterscotch Zucchini Bars recipe, but this article also presents a delightful array of variations to suit diverse preferences and dietary restrictions. Dive into the decadent Chocolate Chip Zucchini Bars, studded with rich chocolate chips, or explore the healthier realm with the Gluten-Free Zucchini Bars, catering to those with gluten sensitivities.

For those seeking a vegan alternative, the Vegan Zucchini Bars, crafted with plant-based ingredients, offer a guilt-free indulgence. And if you prefer a keto-friendly treat, the Keto Zucchini Bars, made with almond flour and a keto-approved sweetener, will satisfy your cravings without compromising your dietary goals.

Each recipe is meticulously detailed, guiding you through the process with easy-to-follow instructions. Gather your ingredients, preheat your oven, and embark on a culinary adventure that will yield mouthwatering Butterscotch Zucchini Bars, ready to captivate your taste buds and leave you yearning for the next delightful bite.

Let's cook with our recipes!

BUTTERSCOTCH REVEL BARS

Butterscotch Revel Bars image

Chewy and sweet, these Butterscotch Revel Bars are a wonderful dessert to make for your next potluck, bake sale or party. They are also a great treat to bake and freeze for school lunches!

Provided by aimee @ shugarysweets

Categories Cookies

Time 38m

Number Of Ingredients 9

Ingredients

1 cup unsalted butter, softened (divided)
2 cups light brown sugar, packed
1 tsp baking soda
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
3 cups quick-cook oatmeal
1 can (14 oz) sweetened condensed milk
1 package (11 oz) butterscotch chips

Steps:

Preheat oven to 350°F. Line a 15x10x1-inch baking sheet with parchment paper. Set aside.
In a large bowl, beat 14 Tbsp of butter (reserving the extra two for later), and brown sugar until well blended. Add in baking soda, eggs and vanilla extract. Beat until combined. Add flour and oats and mix until blended. Set aside.
In a small saucepan, combine sweetened condensed milk and 2 Tbsp butter. Heat over low heat until butter is melted. Fold in butterscotch morsels and stir constantly until melted and smooth.
Press 2/3 of cookie dough into bottom of baking sheet. Keep pressing with your fingertips, it will fit, honest!! Pour butterscotch mixture over top of cookie dough and spread evenly. Drop remaining dough by teaspoon over the top (will not cover completely, that's okay).
Bake for 25-28 minutes until browned. Cool completely. Cut and enjoy. Store in airtight container (best when chilled)!

Nutrition Facts : Calories 135 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 49 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

BUTTERSCOTCH ZUCCHINI BARS

Butterscotch Zucchini Bars image

These bars are so good. If you don't have butterscotch chips you can substitute some other chips or make an oatmeal crumb topping. They are also good served warm with a scoop of ice cream.

Provided by Small Town Cook

Categories Dessert

Time 40m

Yield 12 bars, 12 serving(s)

Number Of Ingredients 11

Ingredients

3 eggs
2/3 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups zucchini, shredded and packed
1 cup butterscotch chips
1/2 cup brown sugar

Steps:

Preheat oven to 350. Grease a 15x10x1 sheet pan.
Beat together eggs, sugar, oil and vanilla.
Beat in soda, salt and powder.
Mix in flour until well mixed.
Stir in zucchini.
Pour into pan.
Mix together brown sugar and butterscotch chips and sprinkle over batter in pan.
Bake for 30 minutes or until a toothpick poked in comes out clean.

BUTTERSCOTCH ZUCCHINI BREAD

Butterscotch Zucchini Bread image

Make and share this Butterscotch Zucchini Bread recipe from Food.com.

Provided by Bev. E.

Categories Quick Breads

Time 1h25m

Yield 1 large loaf

Number Of Ingredients 13

Ingredients

3 eggs
1 cup cooking oil
2 cups sugar
2 cups flour
2 cups grated zucchini
1/2 cup oats
1 package instant butterscotch pudding mix
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon vanilla
1 cup nuts

Steps:

Beat together the sugar, eggs, zucchini, oil and vanilla.
Add dry ingredients to flour.
Then the other mixture.
Beat until smooth.
Add pudding mix, oats and nuts.
Grease a 5x9 bread pan.
Bake at 350 for about 1 hour.

Nutrition Facts : Calories 5775.1, Fat 311.8, SaturatedFat 43.8, Cholesterol 634.5, Sodium 4833.5, Carbohydrate 688.9, Fiber 31.3, Sugar 412.4, Protein 84.7

BUTTERSCOTCH BARS

Butterscotch Bars image

I put three recipes together to make these amazing bars that really satisfy the sweet tooth. -Romagene Deuel, Clarkston, Michigan

Provided by Taste of Home

Categories Desserts

Time 1h

Yield about 1-1/2 dozen.

Number Of Ingredients 16

Ingredients

1 cup butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup old-fashioned oats
1/2 teaspoon baking soda
1 package (10 ounces) butterscotch chips
1 cup chopped pecans
FILLING:
3 ounces cream cheese, softened
2 tablespoons butter, softened
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour

Steps:

In a large bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats and baking soda; gradually add to the creamed mixture. Stir in chips and pecans. Reserve 2 cups. Spread remaining dough into a greased 13x9-in. baking pan. , In a small bowl, combine filling ingredients; beat until smooth. Spread evenly over crust. Crumble reserved dough over filling. , Bake at 375° for 40-42 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 438 calories, Fat 24g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 90mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

Choose the right zucchini: Select small to medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are large, soft, or have blemishes.
Grate the zucchini: Use a box grater with large holes to grate the zucchini. This will help create a moist and tender texture in the bars.
Do not overmix the batter: Overmixing the batter can result in tough bars. Mix the ingredients just until they are combined.
Bake the bars until a toothpick inserted into the center comes out clean: This will ensure that the bars are cooked through.
Let the bars cool completely before frosting: This will help prevent the frosting from melting.
Store the bars in an airtight container at room temperature: The bars will stay fresh for up to 3 days.

Conclusion:

Butterscotch Zucchini Bars are a delicious and easy-to-make treat that is perfect for any occasion. They are moist, tender, and have a sweet and tangy flavor. These bars are also a great way to use up extra zucchini from your garden. With a few simple tips, you can make perfect Butterscotch Zucchini Bars every time. So next time you are looking for a sweet treat, give this recipe a try!