These Chewy Butterscotch Zucchini Blondies are a sweet treat made with yummy butterscotch chips and fresh zucchini. They’re soft, gooey, and secretly packed with veggies—who knew zucchini could be so fun?
Honestly, who doesn’t love a dessert that feels a bit healthier? I love sneaking these blondies into lunchboxes! They’re perfect for anyone craving something sweet, and you won’t even taste the zucchini. 🍰
Key Ingredients & Substitutions
All-purpose flour: This is essential for structure. You can swap it with whole wheat flour for a healthier option, though it may change the texture slightly.
Butter: Unsalted butter is best since it allows you to control salt content. If you’re out, coconut oil or vegetable oil can work as a substitute.
Brown sugar: It adds moisture and richness. If you prefer a less sweet option, you can reduce the sugar a bit or use coconut sugar for a different flavor.
Zucchini: Fresh zucchini is key for moisture. For a lower-calorie option, you can replace it with applesauce (1 cup for 1 cup of zucchini).
Butterscotch chips: These bring a lovely sweetness. If you want a change, feel free to use chocolate chips or even peanut butter chips!
How Do You Ensure Perfectly Baked Blondies?
Baking blondies can be tricky, but with care, you can achieve the perfect chewy texture. Here are some tips:
- Make sure your oven is fully preheated to 350°F (175°C) for even cooking.
- Mix the ingredients gently—overmixing can make blondies tough. Just combine until you see no flour streaks.
- Check for doneness using a toothpick. It should come out with a few moist crumbs, but not wet batter.
Finally, let your blondies cool completely before cutting them. This helps them set and makes slicing easier!
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
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, lightly packed)
- 3/4 cup butterscotch chips, plus extra for topping
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and another 25-30 minutes for baking. Don’t forget to let the blondies cool for a bit before cutting them, which may take about 20 minutes. In total, you’re looking at about 1 hour to make and enjoy these irresistible treats!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First things first, preheat your oven to 350°F (175°C). Get your 8×8-inch baking pan ready by lining it with parchment paper or just giving it a light grease with some butter or cooking spray.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this aside for now—this will help ensure that your blondies rise nicely!
3. Combine the Wet Ingredients:
In a larger bowl, mix together the melted butter, brown sugar, and granulated sugar. Stir well until everything looks smooth and creamy. This is where all the sweetness comes from!
4. Add the Egg and Flavor:
Crack in the egg and pour in the vanilla extract. Whisk everything together until the mixture is well combined—it’s going to smell delicious!
5. Add the Zucchini:
Now, fold in the grated zucchini. Make sure to mix it well so the zucchini is evenly distributed throughout the batter!
6. Combine Wet and Dry Ingredients:
Start adding the dry flour mixture to the wet ingredients a little bit at a time. Gently fold everything together until just combined. Be careful not to overmix to keep those blondies soft and chewy!
7. Fold in the Butterscotch Chips:
Pour in the 3/4 cup of butterscotch chips and give it a gentle fold to distribute them evenly in the batter. You can reserve a few for sprinkling on top later.
8. Bake Them Up:
Transfer the batter into your prepared baking pan, smoothing it out evenly. If you want, sprinkle a few extra butterscotch chips on top for a sweet finish. Bake in the oven for 25-30 minutes. When they are done, the top should be set, and a toothpick inserted in the center should come out with a few moist crumbs.
9. Cool and Slice:
Once baked, let the blondies cool completely in the pan. This will help them firm up and make slicing easier. After about 20 minutes, they should be ready to cut into squares.
10. Enjoy!
Now, it’s time to serve! Enjoy your chewy, sweet, and slightly sneaky butterscotch zucchini blondies. They’re perfect for dessert or a special treat any time of the day!
Frequently Asked Questions
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it first and drain any excess moisture. Pat it dry with paper towels to prevent your blondies from becoming too watery.
What Can I Substitute for Butterscotch Chips?
If you’re looking for a different flavor, chocolate chips or white chocolate chips are great substitutes. You could also use chopped nuts or toffee bits for added texture!
How Should I Store Leftover Blondies?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them, where they will stay fresh for about a week. You can also freeze them for up to 3 months—just wrap them tightly in plastic wrap and place them in a freezer bag!
Can I Add Nuts to the Blondies?
Absolutely! Chopped walnuts or pecans would add a nice crunch. Just be sure to fold them in along with the butterscotch chips before baking.
