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Butterscotch Zucchini Bars

It’s no secret that around here, we like our butterscotch.  In cookies and in scotcheroos.  Delicious!
And we also like feeding a bunch of people.
And we like using up zucchini.
And, I cannot lie, we like big bucks.  Wait?  What?!?  Just seeing if you’re awake.



So, when you have zucchini and you have a desire to send treats to work with your husband and you love butterscotch, what do you do?  Why you make these Butterscotch Zucchini Bars, of course!

Why wouldn’t you?  Zucchini is such a bland flavor and made into a bar like this, you don’t think “Man, I’m really chewing on some squash here”.  Nope, it’s just a good base for this dessert bars and really makes them moist.  It’s the butterscotch (and, okay, the cream cheese frosting) that make these bars sing!

And, I’ll tell you a secret: You don’t have to make the cream cheese frosting if you don’t want to.  Now, I love me a good homemade frosting, but I also love me a good canned frosting.  Tis’ no sin to buy it in a can.  Just don’t skip the butterscotch chips.  That would be a sin.

Butterscotch Zucchini Bars


For the bars:

  • ¾ cup butter, softened
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • cups all-purpose flour
  • tsp baking powder
  • 2 cups shredded zucchini (can shred with or without the peel)
  • 1 cup butterscotch chips

For Frosting

  • 2 (8 oz.) bricks cream cheese, room temperature
  • 2/3 cup salted butter, room temperature
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar (ish)


For the Bars:

  1. In a large mixing bowl, cream butter and sugars until light and fluffy. 

  2. Add eggs, one at a time. Beat in vanilla.

  3. Add flour & baking powder and mix. 

  4. Stir in zucchini and butterscotch chips.

  5. Spread into a greased 15 in. x 10 in. x 1 in. baking pan.  It will seem like it won't fit, but it will.

  6. Bake at 350 degrees F for 25-30 minutes until lightly browned.

  7. Cool on a wire rack.

For the Frosting:

  1. Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. 

  2. Add in vanilla.  Mix until combined.  

  3. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.  You may not need all 4 cups or you might need more.

    If it gets too thick, you can add some milk to thin it down.

  4. Frost bars after completely cool.

Jayme is a wife to 1 and a mother to four little boys. She coupons, price matches and meal plans. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.

If you love this, check out more delicious desserts:


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