Shockingly Good Butterscotch Zucchini Desserts: Recipe

Name: Shockingly Good Butterscotch Zucchini Desserts: Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 tsp ground cinnamon; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup packed brown sugar; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups shredded zucchini, excess moisture squeezed out; 1 cup butterscotch chips

Author: Amelia Francis

Published: August 16, 2025

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Okay, okay, I know what you’re thinking: zucchini in dessert? Trust me on this one! I was skeptical too, but these Butterscotch Zucchini Desserts? They’re seriously addictive. You get this moist, tender crumb, then BAM! That sweet, buttery butterscotch just hits you. It’s a combo you didn’t know you needed. My kids go crazy for ’em! Honestly, I sometimes sneak a square straight from the pan…don’t judge! This recipe? It’s about to become your new go-to for using up that summer zucchini. Get ready for the magic of Butterscotch Zucchini Desserts!

Why You’ll Love These Butterscotch Zucchini Desserts

Quick and Easy Butterscotch Zucchini Desserts

Seriously, who has time to spend *all* day baking? Not me! This recipe is super quick. You can whip up these Butterscotch Zucchini Desserts even on a busy weeknight. A total lifesaver!

Moist And Delicious Butterscotch Zucchini Desserts

Okay, the texture is just…*chef’s kiss*. They’re so moist, almost melt-in-your-mouth. And that butterscotch flavor? It’s like a warm hug. You get a little bit of that veggie goodness from the zucchini, but mostly it’s just pure, sweet bliss. My favorite part is that you can’t even tell that you are eating zucchini!

A Unique Twist on Classic Zucchini Desserts

Zucchini bread is great and all, but let’s be honest, it can be a little…boring? The butterscotch takes these zucchini desserts to a whole new level. It’s unexpected, it’s fun, and it’s totally delicious!

Ingredients for Your Butterscotch Zucchini Desserts

Butterscotch Zucchini Desserts - detail 1

Flour and Spices for Butterscotch Zucchini Desserts

Alright, let’s gather our dry stuff! You’ll need 1 1/2 cups of all-purpose flour, 1 tsp of baking soda, 1/2 tsp of baking powder, 1/4 tsp of salt, and a whole tsp of ground cinnamon. The cinnamon? Don’t skip it! It makes everything taste so cozy.

Sweeteners and Dairy for Butterscotch Zucchini Desserts

Now for the good stuff! Grab 1/2 cup of unsalted butter, softened (super important!), 1 cup of granulated sugar, and 1/2 cup of packed brown sugar. Oh, and don’t forget 2 large eggs and a tsp of vanilla extract. Real vanilla, if you’ve got it!

Key Ingredients for Butterscotch Zucchini Desserts

Okay, here’s where the magic happens. You’ll need 1 1/2 cups of shredded zucchini, but listen up! You *have* to squeeze out the extra moisture. Seriously, don’t skip this! And, of course, 1 cup of butterscotch chips. I usually use the regular-sized ones, but the mini ones work great too!

How to Make the Best Butterscotch Zucchini Desserts

Preparing for Butterscotch Zucchini Desserts

First things first, crank that oven up to 350°F (175°C). Then, grab a 9×13 inch baking pan and grease it *real* good. I like to use butter and then dust it with flour. This makes sure your Butterscotch Zucchini Desserts pop right out later. Trust me, you don’t want them sticking!

Combining Dry Ingredients for Butterscotch Zucchini Desserts

In a bowl (any bowl will do!), whisk together 1 1/2 cups of flour, 1 tsp of baking soda, 1/2 tsp of baking powder, 1/4 tsp of salt, and that lovely tsp of cinnamon. Just whisk it all together until it’s combined. This makes sure everything is evenly distributed.

Mixing Wet Ingredients for Butterscotch Zucchini Desserts

Now, in a *separate* bowl, cream together 1/2 cup of softened butter, a cup of granulated sugar, and 1/2 cup of packed brown sugar. You’ll want to beat it until it’s light and fluffy. This usually takes me about 3-4 minutes with my mixer. Then beat in those 2 large eggs, one at a time. Mix in the vanilla extract too.

Bringing It All Together for Butterscotch Zucchini Desserts

Alright, here’s where things get real! Gradually add the dry ingredients to the wet ingredients. Mix until *just* combined. Seriously, don’t overmix! You want these Butterscotch Zucchini Desserts to be tender, not tough! Then, gently fold in that 1 1/2 cups of shredded zucchini (remember, squeezed dry!) and 1 cup of butterscotch chips. Yum!

Baking Your Butterscotch Zucchini Desserts

Pour that batter into your prepared pan and spread it out evenly. Bake for 25-30 minutes. Now, here’s the thing: ovens are weird. Start checking for doneness around 25 minutes. Stick a toothpick in the center, and if it comes out clean (or with just a few moist crumbs), you’re good to go!

Cooling and Serving Butterscotch Zucchini Desserts

Let those Butterscotch Zucchini Desserts cool *completely* before you cut them. I know, it’s hard! But if you cut them while they’re still warm, they’ll be a gooey mess. Trust me, I’ve been there! Once they’re cool, cut them into squares or bars and enjoy!

Tips for Perfect Butterscotch Zucchini Desserts Every Time

Squeezing Zucchini for Butterscotch Zucchini Desserts

Seriously, I can’t stress this enough: squeeze that zucchini! If you don’t, you’ll end up with soggy Butterscotch Zucchini Desserts, and nobody wants that. I usually shred it, put it in a clean kitchen towel, and wring it out like I’m trying to get the last drop of water from a sponge. It makes a huge difference!

Checking for Doneness in Butterscotch Zucchini Desserts

Okay, so the toothpick test is good, but here’s another trick: look at the edges. If they’re starting to pull away from the sides of the pan and they’re a nice golden brown, you’re probably in good shape. Also, the top should spring back *just* a little when you gently press it. If it feels super soft and jiggly, it needs more time.

Storing Your Butterscotch Zucchini Desserts

These Butterscotch Zucchini Desserts are best stored in an airtight container at room temperature. They’ll stay moist for about 3-4 days…if they last that long! Honestly, mine are usually gone within 24 hours. They’re just *that* good!

Variations on Your Butterscotch Zucchini Desserts

Adding Nuts to Butterscotch Zucchini Desserts

Wanna add a little crunch? Throw in some nuts! Chopped walnuts or pecans are amazing in these Butterscotch Zucchini Desserts. I usually add about 1/2 cup. Just toss ’em in with the zucchini and butterscotch chips. Toasted nuts? Even better!

Spicing Up Your Butterscotch Zucchini Desserts

Feel like getting a little wild? Try adding some extra spices! A pinch of nutmeg or cloves can really warm things up. I sometimes add a 1/4 tsp of ginger too. It gives these Butterscotch Zucchini Desserts a little kick!

Glazing Your Butterscotch Zucchini Desserts

Okay, if you *really* wanna go all out, make a glaze! A simple butterscotch glaze is delicious. Just melt some butterscotch chips with a little milk and drizzle it over the top. Or, for something totally decadent, try a cream cheese frosting. Yum!

Serving Suggestions for Butterscotch Zucchini Desserts

These Butterscotch Zucchini Desserts are pretty amazing all on their own, but if you’re feeling fancy, try serving them with a scoop of vanilla ice cream. Or, for a cozy fall treat, pair them with a warm cup of apple cider. Trust me, you won’t regret it!

Storing and Reheating Your Butterscotch Zucchini Desserts

Got leftovers? Lucky you! Store these Butterscotch Zucchini Desserts in an airtight container at room temp. They’re great for a few days. To warm ’em up, a quick zap in the microwave works wonders – about 10-15 seconds per square. Still yummy!

Frequently Asked Questions About Butterscotch Zucchini Desserts

Can I use frozen zucchini for these Butterscotch Zucchini Desserts?

Okay, so you *can* use frozen zucchini, but it’s a little tricky. Make sure you thaw it completely and then squeeze out *every last drop* of moisture. I mean, seriously, squeeze it like your life depends on it! It might be a bit softer than fresh zucchini, but it’ll still work in a pinch.

Can I reduce the sugar in these Butterscotch Zucchini Desserts?

You can definitely try to reduce the sugar, but be warned! It might change the texture a bit. Sugar does more than just sweeten; it also helps with moisture and tenderness. If you’re gonna cut back, I’d only reduce it by about 1/4 cup. Or, try using a natural sweetener like applesauce. That works pretty well!

How do I prevent my Butterscotch Zucchini Desserts from being soggy?

Alright, I’m gonna say it one more time: SQUEEZE THAT ZUCCHINI! Seriously, that’s the key. Excess moisture is the enemy of delicious Butterscotch Zucchini Desserts. Get all that liquid out!

Can I make these Butterscotch Zucchini Desserts gluten-free?

Yep, you sure can! Just swap out the regular all-purpose flour for a gluten-free blend. Bob’s Red Mill makes a great one. Just follow the directions on the package. You might need to add a little extra liquid, so keep an eye on the batter. Happy baking!

Nutritional Information for Butterscotch Zucchini Desserts

Okay, so here’s the deal: the nutritional info is just an estimate, okay? It can totally change depending on the brands you use and how big you cut the squares. So, take this with a grain of salt (or, you know, a butterscotch chip!). Just wanted to give you a general idea!

Enjoy Your Homemade Butterscotch Zucchini Desserts!

Seriously, give these a try! I know you’ll love ’em. And hey, if you make them, snap a pic and tag me! I wanna see your Butterscotch Zucchini Dessert masterpieces!