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.
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.
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
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.
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.
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!
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