Description
These Chewy Butterscotch Zucchini Blondies combine the moistness of shredded zucchini with the rich, sweet flavor of butterscotch chips, creating a delightful twist on classic blondies. Perfectly chewy with golden edges and a tender crumb, these blondies offer a sneaky way to add veggies to your dessert while indulging your sweet tooth.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup shredded zucchini, squeezed to remove excess moisture
- 1 cup butterscotch chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Combine Butter and Sugar: In a large bowl, mix the melted butter and brown sugar until smooth and well blended.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the butter-sugar mixture until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Zucchini and Butterscotch Chips: Gently fold the shredded zucchini and butterscotch chips into the batter until evenly distributed.
- Pour Batter into Pan: Spread the batter evenly in the prepared baking pan using a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Cool in Pan: Let the blondies cool in the pan for 10 minutes.
- Remove and Cool Completely: Use the parchment paper overhang to lift the blondies out of the pan and transfer them to a wire rack to cool completely before slicing into squares and serving.
Notes
- Be sure to squeeze out excess moisture from the zucchini to avoid soggy blondies.
- Do not overmix the batter to keep the blondies tender and chewy.
- Allow blondies to cool completely before slicing to ensure clean cuts.
- You can substitute butterscotch chips with white chocolate chips for a different flavor.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
