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You are here: Home / Desserts / Butterscotch & Zucchini Blondies Recipe

Butterscotch & Zucchini Blondies Recipe

August 9, 2018

We’re making tremendous headway when it comes to using up all the zucchini we’ve been picking from our gardens. As of right now, I think a few more recipes will take care of things. We’ve got a zucchini lasagna that looks very promising. That should take at least of a few of the larger ones. Today though, I’d like to share a recipe for some gooey and delicious zucchini and butterscotch blondies. These things are out of this world.

Butterscotch Zucchini Blondie Recipe

The Recipe

Take a look at the above photo. Can you tell how moist these blondies are? If you can’t, I’ll just tell you that they are. These blondies are right up there with the zucchini brownies I made a while back. They’re chewy and very legit. When you pick one up in your hand, you know you’ve got something. There’s a weight to them. I don’t want to use the word “dense” because it’s probably not that appealing, but they’re sort of dense. They’re not fluffy is what I’m trying to say here.

As far as flavor goes, these are spot on. The recipe calls for two cups of brown sugar and lots of butter and these two ingredients really stand out in the final product. Most of the sugar is at the bottom of each blondie and that offers a bit of a crunch. The butter is throughout though and let me tell you, these are really good. You can’t go wrong with them.

Ingredients

Makes: 15 Blondies

2/3 Cup Butter
2 Cups Brown Sugar
1 Large Egg
2 Teaspoons Vanilla Extract
2 Cups All-Purpose Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 1/2 Teaspoons Ground Cinnamon
1 1/2 Cups Grated Zucchini
1 Cup Butterscotch Chips

See also  Sweet Strawberry Skillet Cake Recipe

Step-by-Step Instructions

I’d like to thank Creations by Kara for this recipe. She did a wonderful job with hers and I’m honored to give this dessert a try.

Pre-Heat Oven

Arrange your oven racks so one of them is in the center position. Then, pre-heat the oven to 350 degrees.

Combine Butter & Brown Sugar

Warm a large saucepan over medium heat. When the pan is to temperature, add the butter to it and cook until the butter begins to brown lightly. This should take only a few minutes. After that, add in the brown sugar, stir everything together and then remove the pan from the heat. Let it cool for about 15 minutes.

Combine Wet Ingredients

Add the sugar mixture, egg and vanilla to a large bowl. Whisk these ingredients together well.


Mix Dry Ingredients

In a medium sized bowl, add the flour, baking soda, baking powder, salt and cinnamon. Mix these ingredients together well.

Combine All Ingredients

Add the dry ingredients to the large bowl that has the wet ingredients in it. Mix everything together. Then, add in the zucchini and the butterscotch chips and continue to mix until everything is smooth. Don’t to overboard here, just make sure there are no dry spots.

Bake the Blondies

Butter a 9×13 inch pan well. Then, pour the batter into the pan and make sure it’s spread evenly across it. Place the pan into the oven and let bake for about 30 minutes. At that time, stick a toothpick in the blondie and pull it out. If it’s dry, they’re done. Remove the pan from the oven and let cool.

See also  Gluten-Free Pineapple Upside-Down Cake Recipe

When the blondies are cool, cut them into 15 pieces and serve. Enjoy!

The Final Butterscotch & Zucchini Blondies

Here’s another photo. This one was taken with different lighting though, so you can see the details of each one from another perspective. They’re so good. If you decide to give these blondies a try, please let me know your thoughts in the comment section below. Thanks for reading!

Blondie Brownies

Related posts:

  1. Betty Crocker’s Famous Zucchini Bread Recipe
  2. Pat’s Famous Zucchini & Butterscotch Brownie Recipe
  3. Cream of Zucchini Soup Recipe
  4. Zucchini, Tomato & Parmesan Cheese Frittata Recipe
  5. Pan Fried Salmon with Zucchini & Tomatoes Recipe

Filed Under: Desserts

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

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