Description

These Chewy Butterscotch Zucchini Blondies are a delightful fusion of flavors and textures. The rich, caramel-like sweetness of browned butter and brown sugar pairs perfectly with the subtle earthiness of zucchini and the buttery richness of butterscotch chips. The addition of cinnamon adds a warm spice that complements the other ingredients beautifully. These blondies are soft, moist, and full of flavor, making them an irresistible treat for any occasion.

Ingredients

Scale

2/3 cup butter
2 cups brown sugar
1 egg
2 tsp vanilla
2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 cups grated zucchini
1 cup butterscotch chips

Instructions

Cook butter in a saucepan over medium heat till it starts to turn golden brown, stirring occasionally. Add the brown sugar. Remove from heat and let cool for 5-10 minutes.
Pour butter/sugar mixture into a mixing bowl. Whisk in the egg and vanilla. Add the dry ingredients and mix together. Stir in the zucchini and chips.
Spread batter in a well greased 9×13″ pan.
Bake in a preheated 350° oven for about 30 minutes or till the middle is set.

Notes

Draining Zucchini: It’s crucial to squeeze out excess moisture from the grated zucchini to prevent the blondies from becoming too wet. Use a clean kitchen towel or paper towels to press out the water.
Substitutions: Feel free to substitute the butterscotch chips with chocolate chips, white chocolate chips, or even caramel bits. You can also add nuts like walnuts or pecans for an extra crunch.
Storage: Store any leftover blondies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the blondies and thaw as needed.