These chewy butterscotch zucchini blondies are a sweet treat packed with hidden veggies! The yummy butterscotch flavor pairs perfectly with the moist zucchini.
I can’t believe how easy they are to make! Just mix everything up, bake, and enjoy. They disappear faster than I can hide them! 🥒🍪
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your blondies. For a gluten-free option, you can use a 1:1 gluten-free flour blend, which works nicely without changing the texture much.
Brown Sugar: Light brown sugar adds sweetness and a bit of moisture to these blondies. You can substitute with granulated sugar, but they will be less chewy. If you want a deeper flavor, dark brown sugar works too.
Zucchini: Grated zucchini adds moisture and nutrition. You can replace it with shredded carrots or applesauce if you want a different flavor or to use what you have on hand.
Butterscotch Chips: These provide the signature sweetness. If you can’t find them, chocolate chips, white chocolate chips, or even nuts can be great alternatives!
How Do I Ensure My Blondies Stay Chewy?
To keep your blondies chewy, pay close attention to the baking time. Here are my tips:
- Don’t overmix your batter. Mixing just until combined will help maintain the chewy texture.
- Use a light-colored pan. Dark pans can cause the edges to cook too quickly, leading to a dry texture.
- Stick to the baking time. Check them at 25 minutes. They should be slightly soft in the center for that chewy bite.
- Let them cool completely before cutting. This helps them firm up and maintain the right texture!
Chewy Butterscotch Zucchini Blondies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup butterscotch chips
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation, plus 25–30 minutes for baking. Allow an additional time for cooling before cutting into squares. In total, you’ll be enjoying these delicious blondies in about 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare an 8-inch square baking pan by greasing it lightly or lining it with parchment paper so the blondies don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will ensure that your blondies rise evenly and have a nice, soft texture.
3. Combine Wet Ingredients:
In a large bowl, mix the melted butter and packed light brown sugar until the mixture is smooth. This will take a minute or so, and it’s crucial for getting that chewy texture.
4. Add the Egg and Vanilla:
Next, beat in the egg and vanilla extract into the butter-sugar mixture until everything is well combined. This step adds flavor and richness!
5. Stir in the Zucchini:
Now, add the grated zucchini to the bowl and stir it in. It might seem a bit odd to add zucchini, but trust me, it keeps the blondies wonderfully moist!
6. Mix the Dry and Wet Ingredients:
Carefully add your dry ingredients from the first bowl into the wet ingredients. Stir until everything is just combined. Be gentle here; overmixing can make your blondies tough!
7. Fold in the Butterscotch Chips:
Gently fold in the butterscotch chips. This is where the magic happens! The sweet chips will melt slightly during baking, making each bite delightful.
8. Spread the Batter:
Pour the thick batter into your prepared baking pan, spreading it evenly with a spatula for consistent baking.
9. Bake:
Place the pan in the oven and bake for 25–30 minutes. You’ll know they’re ready when a toothpick comes out with a few moist crumbs sticking to it. It’s okay if they are slightly soft in the center; they will firm up as they cool!
10. Cool and Cut:
Let the blondies cool completely in the pan on a wire rack. Once cool, cut them into squares and enjoy these chewy, sweet butterscotch zucchini blondies!
FAQ for Chewy Butterscotch Zucchini Blondies
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw and drain it well to remove excess moisture before adding it to the batter, as too much liquid can affect the texture.
How Do I Store Leftover Blondies?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate them to extend their freshness, but they may lose some of their chewy texture.
Can I Substitute the Butterscotch Chips?
Absolutely! If butterscotch chips aren’t available, feel free to use chocolate chips, white chocolate chips, or even chopped nuts for a different flavor profile.
Is It Possible to Make This Recipe Vegan?
Yes! To make these blondies vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a vegan butter substitute. You may also want to check that the butterscotch chips are dairy-free.
