These chewy butterscotch zucchini blondies are a sweet treat packed with hidden veggies! They are soft, gooey, and full of delicious butterscotch chips that will satisfy any sweet tooth.
Who knew you could have your zucchini and eat it too? I love sneaking these into lunchboxes, and they vanish in no time! Perfect for a tasty snack or dessert! 😋
Key Ingredients & Substitutions
Zucchini: The star of the show! Grated zucchini adds moisture and nutrition. If you’re out of zucchini, shredded carrots or applesauce could be good alternatives, though flavors will vary a bit.
All-Purpose Flour: This provides the structure. If you’re looking for a gluten-free option, try replacing it with a 1:1 gluten-free flour blend. Just make sure it has xanthan gum for better texture.
Brown Sugar: It gives a rich flavor and moisture. If you’re short on brown sugar, you can use white sugar mixed with a bit of molasses. Aim for a tablespoon of molasses per cup of sugar!
Butterscotch Chips: They add sweetness and flavor. If you prefer chocolate, feel free to substitute semisweet chocolate chips or even peanut butter chips for a different taste.
How Do You Get the Right Texture for Your Blondies?
Achieving the perfect chewy texture is key for these blondies. Start by grating the zucchini finely and removing as much moisture as you can; this prevents your batter from becoming too wet.
- Mix the wet ingredients thoroughly before adding the dry, ensuring they blend well together.
- When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tougher blondies.
- Watch the baking time closely. Too long in the oven can dry them out, so check at the 25-minute mark.
These tips will help you make sure your blondies are perfectly chewy and delicious! Enjoy baking!
Chewy Butterscotch Zucchini Blondies Recipe
Ingredients:
- 1 medium zucchini (about 1 cup grated)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup butterscotch chips, divided (reserve a few for topping)
Time Needed:
This recipe will take about 10 minutes to prep and 25-30 minutes to bake. You’ll want to let them cool for a bit before cutting into them. So, in total, plan for about 45-50 minutes from start to finish. Easy peasy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, it’s a great time to prepare your baking pan. Line an 8×8-inch baking pan with parchment paper or lightly grease it so the blondies don’t stick.
2. Prepare the Zucchini:
Grate the zucchini using a box grater or food processor. After grating, place it onto a clean kitchen towel or some paper towels and gently squeeze out any excess moisture. This step is super important to keep your blondies from getting too soggy!
3. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This ensures that all the dry ingredients are evenly distributed and ready to go!
4. Combine the Wet Ingredients:
In a large bowl, pour in the melted butter and add the packed brown sugar. Mix until it’s well blended. Next, add the vanilla extract and crack in the egg. Whisk everything together until it’s nice and smooth.
5. Combine Wet and Dry Ingredients:
Now, take your bowl of dry ingredients and gradually fold it into the wet mixture. Be gentle and mix just until combined. You don’t want to over mix, as this can make your blondies tough!
6. Add the Zucchini and Butterscotch Chips:
Fold in the grated zucchini along with 3/4 cup of butterscotch chips. Stir until everything is evenly incorporated. The blondie batter should be thick and a bit gooey—just how you want it!
7. Pour and Smooth:
Pour the batter into the prepared baking pan and use a spatula to smooth the top. As a fun touch, sprinkle the reserved butterscotch chips on top for an extra sweet finish!
8. Bake:
Pop your blondies in the preheated oven and bake for 25-30 minutes. When a toothpick is inserted into the center, it should come out with a few moist crumbs but no raw batter.
9. Cool and Cut:
Once baked, remove the blondies from the oven and let them cool completely in the pan. This will help them set and make cutting easier. Once cool, cut into squares or bars to serve.
10. Enjoy!
Your chewy butterscotch zucchini blondies are now ready to be enjoyed! They’re great as a snack or dessert, and they provide a sneaky way to get some veggies in your diet. Enjoy every delicious bite!
This recipe makes for wonderfully moist and chewy blondies. Full of flavor and a little secret veggie goodness, they’re sure to be a hit with everyone!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Chips?
Absolutely! While butterscotch chips are delicious, you can easily substitute them with chocolate chips, white chocolate chips, or even peanut butter chips for a different flavor twist!
What If I Don’t Have Zucchini?
If you’re out of zucchini, shredded carrots or applesauce can work well as a substitute. Using carrots will add a touch of sweetness, while applesauce will keep the blondies moist.
How Should I Store Leftovers?
Store leftover blondies in an airtight container at room temperature for up to 3 days. For longer storage, they can be refrigerated for up to a week or frozen for up to 3 months. Just make sure to wrap them tightly before freezing!
Can I Make These Vegan?
Yes! To make these blondies vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), and replace the butter with a vegan butter or coconut oil.
