These chewy butterscotch zucchini blondies are a fun twist on a classic dessert! With sweet butterscotch chips and hidden zucchini, they are moist and delicious.
I love sneaking veggies into treats! It’s like a secret weapon for getting my kids to eat their greens—who can say no to these yummy blondies? 😄
Plus, they’re super easy to whip up. Just mix, bake, and enjoy! Perfect for snack time or a sweet treat after dinner!
Key Ingredients & Substitutions
Zucchini: Zucchini adds moisture without a strong flavor. If you’re looking for a substitute, grated carrots work well, but won’t be as subtle.
Butter: Unsalted butter is great for control over saltiness. If you need a dairy-free option, use a plant-based butter or coconut oil!
Butterscotch Chips: These are perfect for sweetness. If you can’t find butterscotch, chocolate chips or even peanut butter chips are delicious alternatives.
Flour: All-purpose flour keeps the blondies soft. You could replace it with a gluten-free flour blend for a gluten-free version, but check for a mix that contains xanthan gum for best results.
How Do I Properly Shred Zucchini?
Shredding zucchini is key to hiding it in your baked goods! To ensure you get the right consistency:
- Use a box grater or food processor for quick shredding.
- After shredding, place the zucchini on a clean dish towel and twist to squeeze out excess moisture. This step is crucial to prevent soggy blondies!
Taking the time to prepare your zucchini will help make sure your blondies turn out perfectly chewy!
Chewy Butterscotch Zucchini Blondies
Ingredients You’ll Need:
- 1 cup shredded zucchini (about 1 small zucchini)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup butterscotch chips, divided
- Optional: 1/4 teaspoon ground cinnamon or nutmeg (for warmth)
How Much Time Will You Need?
This recipe will take you about 10 minutes for preparation and 25-30 minutes for baking. Additionally, allow some time for cooling before slicing! So, plan for around 45 minutes in total to make these delicious blondies.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line an 8×8-inch baking pan with parchment paper or lightly grease it to ensure easy removal later.
2. Prepare the Zucchini:
Shred your zucchini using a grater. After grating, gently squeeze out any excess moisture with a clean cloth or paper towel. This step helps keep your blondies from becoming soggy. Set the prepared zucchini aside.
3. Mix Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, and, if using, the ground cinnamon or nutmeg. Whisk them together until it’s evenly mixed.
4. Combine Wet Ingredients:
In a large bowl, mix the melted butter and brown sugar until it’s smooth. Then, add the egg and vanilla extract, and whisk until everything is well blended.
5. Add the Zucchini:
Stir the shredded zucchini into the butter and sugar mixture until evenly distributed. This will add moisture and a slight texture to your blondies.
6. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture. Gently fold them together until just combined. Be careful not to overmix, as this could make your blondies tough!
7. Incorporate Butterscotch Chips:
Now, fold in half of the butterscotch chips (1/2 cup) into the batter, giving it that sweet flavor. Save the remaining chips for the top!
8. Fill the Pan:
Pour the batter into your prepared baking pan, spreading it out evenly. Sprinkle the remaining butterscotch chips on top for an extra sweet finish.
9. Bake:
Place your blondies in the oven and bake for 25-30 minutes. Keep an eye out until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
10. Cool and Slice:
Once baked, remove the blondies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, slice them into squares. They’re now ready to enjoy!
11. Enjoy Your Treat!
Your chewy, sweet butterscotch zucchini blondies are ready! Perfect as a snack or a sweet ending to your day—these blondies are sure to please!
FAQ for Chewy Butterscotch Zucchini Blondies
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw and drain it well to remove excess moisture before adding it to the batter. Pat it dry with paper towels to avoid sogginess.
How Do I Store Leftover Blondies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week. For extended storage, consider freezing them for up to 3 months—just wrap them tightly in plastic wrap and pop them in a freezer bag!
Can I Substitute the Brown Sugar?
Absolutely! You can use granulated sugar or coconut sugar as a substitute. If you prefer a richer flavor, light brown sugar is best, but feel free to experiment based on your taste preference!
Why Did My Blondies Turn Out Dry?
If your blondies are dry, it might be due to overbaking or using too much flour. Be sure to measure your ingredients accurately, ideally by weight, and keep a close eye on them while baking to avoid overcooking. Remember, they should still be slightly moist when tested with a toothpick!
