These Chewy Butterscotch Zucchini Blondies are a sweet treat that combines soft, chewy goodness with the warm flavor of butterscotch. Plus, they have hidden zucchini to keep things moist!
Honestly, who would guess there’s zucchini in there? It’s a sneaky way to add veggies while satisfying your sweet tooth! I like to enjoy them warm with a scoop of ice cream. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the blondies, providing structure. If you’re looking for a gluten-free option, you can try a 1:1 gluten-free flour blend instead.
Brown Sugar: It gives the blondies their rich sweetness and moist texture. In a pinch, you can use white sugar mixed with a teaspoon of molasses for a similar flavor.
Butterscotch Chips: A must-have for that sweet, buttery taste. If you don’t have them, feel free to substitute with chocolate chips or even white chocolate chips for a different spin.
Zucchini: This veggie adds moisture without much flavor, making it ideal for baked goods. You can use grated carrots as an alternative if zucchini isn’t available.
How Do You Properly Incorporate Grated Zucchini?
Adding zucchini is simple, but getting it ready is key. Use a box grater to shred it, then make sure to squeeze out excess moisture with a clean kitchen towel or paper towel. Getting rid of that extra liquid helps keep your blondies from being too wet.
- Grate the zucchini and place it in a clean towel.
- Twist the towel to remove as much liquid as possible.
- Once squeezed, mix it directly into your wet ingredients!
By following these tips, you’ll ensure your blondies have the perfect texture, every time! Enjoy baking!
Chewy Butterscotch Zucchini Blondies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 3/4 cup butterscotch chips
- Optional: 1/2 teaspoon ground cinnamon or nutmeg for warmth
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 25-30 minutes of baking time. Plan for just a little more time if you want to let the blondies cool completely before serving. Overall, it’s a quick and rewarding treat!
Step-by-Step Instructions:
1. Prepare the Baking Pan:
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it well with some butter or cooking spray. This step helps prevent sticking and makes for easy removal later!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, salt, and if you’re using it, ground cinnamon or nutmeg. This mix will give your blondies a nice flavor and texture.
3. Combine Wet Ingredients:
In a large bowl, mix the melted butter and brown sugar together until well combined. You can use a whisk or a spatula for this. Next, add the egg and vanilla extract, then beat everything together until smooth. This will be the sweet base of your blondies.
4. Add the Zucchini:
Stir in the grated zucchini into your wet mixture. This will help keep your blondies moist and add a hidden veggie boost!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix. A few lumps are perfectly fine; over-mixing can lead to tougher blondies!
6. Fold in Butterscotch Chips:
Gently fold the butterscotch chips into the batter until they are evenly distributed. These little gems will melt into sweetness!
7. Bake the Blondies:
Pour the batter into the prepared pan and spread it out evenly. Bake in your preheated oven for 25 to 30 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter!).
8. Cool and Slice:
Once baked, remove the blondies from the oven and let them cool in the pan for about 10-15 minutes. Then, transfer them to a wire rack to cool completely before slicing them into squares.
9. Serve and Enjoy:
These blondies are delicious on their own but can be even better when served warm with a scoop of ice cream or a drizzle of caramel sauce. Enjoy your delightful, chewy treat!
You’re all set to enjoy these moist, chewy butterscotch zucchini blondies! Happy baking!
FAQ for Chewy Butterscotch Zucchini Blondies
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour! Keep in mind that the blondies may be a bit denser and have a nuttier flavor. You may want to use a light hand when mixing to maintain a chewy texture.
How Do I Store Leftover Blondies?
Store any leftover blondies in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can refrigerate them for up to a week!
Can I Freeze These Blondies?
Absolutely! Cut the blondies into squares, then wrap them tightly in plastic wrap or place them in a freezer-safe bag. They’ll keep well for up to 2-3 months. Just thaw in the fridge overnight or at room temperature when you’re ready to enjoy!
What Other Mix-Ins Can I Use?
Feel free to get creative! You can add nuts like walnuts or pecans, or even use chocolate chips instead of butterscotch chips. Dried fruit like cranberries or raisins would also be a tasty addition.
