Butterscotch Zucchini Blondies Recipe

Introduction

Butterscotch Zucchini Blondies are a delightful twist on traditional blondies, combining the subtle sweetness of zucchini with rich butterscotch chips. This easy-to-make treat is moist, flavorful, and perfect for using up summer squash in a delicious way.

Ingredients

• 1 cup grated zucchini
• 1 ½ cups all-purpose flour
• 1 cup butterscotch chips
• 1 cup granulated sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease or line a baking pan with parchment paper.
2. Step 2: In a large bowl, combine the grated zucchini, flour, sugar, and butterscotch chips. Mix until all ingredients are evenly incorporated into a thick batter.
3. Step 3: Spread the batter evenly in the prepared pan.
4. Step 4: Bake for about 25-30 minutes or until the blondies are set and a toothpick inserted in the center comes out clean.
5. Step 5: Allow to cool completely before cutting into squares and serving.

Tips & Variations

• For extra moisture, use freshly grated zucchini and gently squeeze out excess water before mixing.
• Try adding a teaspoon of cinnamon or vanilla extract for added depth of flavor.
• Substitute the butterscotch chips with white chocolate or peanut butter chips to vary the taste.
• If you prefer a sweeter blondie, increase the sugar by 2 tablespoons.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To refresh, warm briefly in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Yes, but make sure to thaw and drain the zucchini very well to prevent excess moisture in the batter, which can affect texture.

Do these blondies freeze well?

Yes, you can freeze cooled blondies in an airtight container for up to 3 months. Thaw at room temperature before serving.

Butterscotch Zucchini Blondies Recipe

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★★★★★

4.8 from 118 reviews

Delight in these moist and flavorful Butterscotch Zucchini Blondies, a creative twist on a classic dessert that incorporates fresh zucchini and sweet butterscotch chips for a rich, gooey treat.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 blondie squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• 1 cup grated zucchini, packed
• ½ cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract

Add-ins

• 1 cup butterscotch chips

Instructions

1. Prepare the zucchini: Grate the zucchini using a fine grater and squeeze out any excess moisture using a clean kitchen towel or paper towels to avoid a soggy batter.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
3. Combine wet ingredients: In a separate bowl, mix the melted butter, egg, and vanilla extract thoroughly. Stir in the grated zucchini until well incorporated.
4. Make the batter: Gradually add the dry ingredients to the wet mixture, folding gently just until combined. Be careful not to overmix to keep the blondies tender. Fold in the butterscotch chips evenly.
5. Bake: Preheat your oven to 350°F (175°C). Pour the batter into a greased or parchment-lined 8×8-inch baking pan and spread evenly. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs.
6. Cool and serve: Remove from the oven and allow to cool completely in the pan on a wire rack before cutting into squares to serve.

Notes

• Ensure to drain the zucchini thoroughly to prevent excess moisture from making the blondies too wet.
• You can substitute all-purpose flour with gluten-free flour if desired, though texture may vary slightly.
• For a nuttier flavor, consider adding ½ cup chopped walnuts or pecans.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: butterscotch blondies, zucchini dessert, moist blondies, zucchini recipes, easy baking