August 15, 2017, by Andrea Nine

I am not a fan of the word "moist!" However, I sure do love it when a cookie bar or cake is moist as can be! How do I describe these delicious bars? Hi, I'm Andrea from Living On Cloud Nine and you might be hopping over here after seeing my Turkey Burger Muffin Cups and these yummy bars made with the zucchini bounty of the summer would be a perfect little dessert treat. Zucchini makes the bar so moist but yet they have a nice butterscotch brown sugar topping making for a thin sliver of crunch. You will be so delighted to bite into one of these. 

 And if you're like my Husband who, gasp, doesn't like zucchini, you'll be happy to know you cannot even taste it! It pretty much just lends to the moistness!!

What you'll need

Butterscotch Zucchini Bars
3 eggs
2 cups white sugar
2/3 cup vegetable or Canola oil
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 1/2 cups all purpose flour
2 cups finally shredded zucchini

For Topping
1/2 cup brown sugar
One cup butterscotch chips

Preheat the oven to 350°. In a large mixing bowl, beat together eggs, sugar, oil and vanilla. Beat in the soda, salt and baking powder. Mix in the flower until well mixed. Stir in zucchini. Pour into a greased 15 x 10 x 1 inch pan. Mix together the brown sugar and butterscotch chips and sprinkle over the batter in the pan. Bake for approximately 30 minutes or until the middle test done with a toothpick.

Linking with The Weekend Potluck

Now link-up your tasty recipes old and new and join the link-up. 
And go enjoy a "moist" bar while you're at it!!




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