Chewy Butterscotch Zucchini Blondies Recipe | Easy & Moist
Hooky Introduction
Picture this: a golden tray of chewy, buttery blondies studded with melty butterscotch chips, their edges slightly crisp while the center stays luxuriously fudgy. Now, imagine sneaking in a secret ingredient—zucchini! (Yes, really.) These Chewy Butterscotch Zucchini Blondies are the love child of a classic blondie and your favorite zucchini bread, with a caramel-kissed twist. They’re so moist, you’ll forget veggies are hiding in there—until you pat yourself on the back for being sneakily nutritious.
Perfect for potlucks, lunchboxes, or a midnight snack attack, these blondies are foolproof and oh-so-satisfying. Ready to dive in?
What Is Chewy Butterscotch Zucchini Blondies Recipe?
Think of these blondies as the cozier, more indulgent cousin of brownies—minus the chocolate. Instead, we’re loading them with butterscotch chips for a toffee-like sweetness and shredded zucchini for moisture (and a hint of virtue). The result? A dessert that’s rich, chewy, and just a little healthier.
Who knew veggies could taste this good, huh?
Why You’ll Love This
- Sneakily wholesome – Zucchini keeps them ultra-moist and adds nutrients.
- One-bowl wonder – Minimal cleanup, maximum reward.
- Crowd-pleasing – Butterscotch lovers, veggie skeptics, and dessert fanatics unite!
- Freezer-friendly – Bake a batch now, enjoy later (if they last that long).
Quick Overview
- Prep Time: 10 mins
- Cook Time: 25–30 mins
- Total Time: 40 mins
- Ease Level: Easier than convincing kids to eat zucchini!
Ingredients
- 1 cup grated zucchini (squeezed dry)
- ½ cup unsalted butter, melted
- 1 cup light brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup butterscotch chips
- ½ cup chopped walnuts or pecans (optional)
Step-by-Step Instructions
- Prep the zucchini: Grate it, then wrap in a clean towel and squeeze out excess water. No one likes soggy blondies!
- Mix wet ingredients: Whisk melted butter, brown sugar, egg, and vanilla in a bowl until smooth.
- Add dry ingredients: Gently fold in flour, baking powder, and salt—don’t overmix!
- Fold in the goodies: Stir in zucchini, butterscotch chips, and nuts (if using).
- Bake: Spread into a greased 8×8″ pan. Bake at 350°F for 25–30 mins, until edges are golden but the center is just set.
- Cool & slice: Let them cool 10 mins before cutting—patience pays off with clean slices!
Pro Tip: For extra chewiness, underbake by 2–3 minutes. They’ll firm up as they cool.
What to Serve Chewy Butterscotch Zucchini Blondies With
- Vanilla ice cream – Warm blondies + cold cream = heaven.
- Coffee or chai – The caramel notes pair perfectly.
- Fresh berries – For a “see, it’s basically a health food” moment.
Top Tips for Perfecting
- Squeeze that zucchini! Excess water = gummy blondies.
- Room-temp egg – Helps the batter emulsify better.
- Swap it: Use chocolate chips or pecans if butterscotch isn’t your jam.
- Don’t overbake! They’ll keep cooking as they cool.
Storing and Reheating Tips
- Room temp: Store in an airtight container for 3–4 days.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight.
- Reheat: 10 seconds in the microwave revives that just-baked warmth.
FAQs
Q: Can I make these gluten-free?
A: Absolutely! Swap in a 1:1 GF flour blend.
Q: Can I omit the nuts?
A: Of course—they’re optional (but add great crunch).
Q: Can I use frozen zucchini?
A: Yes, but thaw and drain it very well first.
Q: How do I know when they’re done?
A: The edges should pull away slightly, and a toothpick will have a few moist crumbs.
Conclusion
There you have it—Chewy Butterscotch Zucchini Blondies that are equal parts decadent and (sort of) virtuous. Whether you’re baking for a crowd or just treating yourself, these bars are guaranteed to disappear fast.
Got a sweet tooth? Try our Cinnamon Roll Blondies or Fudgy Avocado Brownies next! And don’t forget to tag us when you bake—we love seeing your creations. Happy baking! 🍪✨