Description
Rich, chewy Butterscotch Zucchini Blondies made with browned butter, brown sugar, cinnamon, shredded zucchini, and sweet butterscotch chips.
Ingredients
Scale
- ⅔ cup butter
- 2 cups brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 ½ cups grated zucchini
- 1 cup butterscotch chips
Instructions
- Grease a 9×13-inch baking pan well and preheat the oven to 350°F.
- Cook the butter in a saucepan over medium heat, stirring occasionally, until it turns golden brown and smells nutty.
- Add the brown sugar to the browned butter, then remove the saucepan from the heat and let the mixture cool for 5 to 10 minutes.
- Pour the butter and sugar mixture into a mixing bowl.
- Whisk in the egg and vanilla extract until the mixture looks smooth.
- Add the flour, baking powder, baking soda, salt, and cinnamon, then stir just until combined.
- Fold in the grated zucchini and butterscotch chips.
- Spread the thick batter evenly into the prepared pan.
- Bake for about 30 minutes, or until the middle looks set.
- Cool completely before slicing into 24 bars.
Notes
- Do not overbake the blondies, since they continue to firm as they cool.
- Use freshly grated zucchini for the best moisture and texture.
- If the zucchini seems very watery, blot it lightly with a paper towel instead of squeezing it fully dry.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 187
- Sugar: 24
- Sodium: 146
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 1
- Trans Fat: 0.2
- Carbohydrates: 33
- Fiber: 0.5
- Protein: 2
- Cholesterol: 21