Step 1: Preheat the Oven and Prepare the Pan

• Preheat the oven to 350°F (175°C).

• Spray a 9×13-inch baking pan with non-stick spray or grease it with butter and flour.

Step 2: Cream the Wet Ingredients

• In a large bowl, cream together the butter and brown sugar using a hand mixer or stand mixer until light and fluffy (about 2 minutes).

• Add the eggs and vanilla extract, mixing until fully combined.

Step 3: Mix in Dry Ingredients

• Add the flour, baking powder, and salt to the wet mixture and mix on low speed until just combined (don’t overmix).

Step 4: Add Zucchini

• Stir in the grated and drained zucchini. The dough may appear slightly runny; this is normal, as the zucchini will release moisture.

Step 5: Add Butterscotch Morsels

• Fold in 1 cup of butterscotch morsels.

Step 6: Prepare for Baking

• In a small bowl, combine cane sugar and ground cinnamon for rolling.

• Scoop 2-tablespoon-sized portions of dough, roll in the cinnamon-sugar mixture, and place them on the prepared pan. Leave space between each dough ball.

• Sprinkle the remaining 1/2 cup of butterscotch morsels on top of the dough in the pan.

Step 7: Bake

• Bake for 8-12 minutes or until the edges are set, the top is golden, and a toothpick inserted into the center comes out with a few crumbs.

• The bars will continue to firm up as they cool.

Step 8: Cool and Serve

• Let the bars cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before cutting into squares.