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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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/butterscotch-zucchini-blondies-recipe/