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You are here: Home / Desserts / Pat’s Famous Zucchini & Butterscotch Brownie Recipe

Pat’s Famous Zucchini & Butterscotch Brownie Recipe

December 11, 2017

I had a bit of trouble taking photos of these brownies. By the time they were finished baking, I was so hungry for them that I think I cut into them when they were still too warm to do so. They sort of fell apart, so please use your imagination when looking at these things. I’ll tell you though, they’re good. Really good. They’re out of this world.

Pat's Famous Zucchini Brownie Recipe

The Recipe

I have no idea where Pat, our neighbor, got this recipe or if she made it up herself, but I’ll tell you that it’s for one delicious and definitely moist zucchini brownie. That’s for sure. And so you know, just because there is some zucchini in these brownies, these are in no way good for you. There’s far too much butter, brown sugar and butterscotch for that. These are to simply delight you as a gluttonous dessert.

Stack of Brownies

Ingredients

Makes: 12 Brownies

1/3 Cup Butter, Melted + Some Butter For Buttering the Pan
1 Tablespoon Hot Water
1 Cup Brown Sugar
1 Egg
1 Teaspoon Vanilla Extract
1 Cup All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/8 Teaspoon Baking Soda
3/4 Cup Zucchini, Peeled and Diced
1/2 Cup Walnuts, Chopped
1/4 Cup Butterscotch Bits

Step-by-Step Instructions

I’d like to thank Pat from up the road for this recipe. She made me some brownies over the summer and I’ve been meaning to post the recipe on this website. Of course, I had to get permission to do so first. When I did, I made one batch as practice and this is the second. These things are great, so thank you.

See also  Gluten-Free Pumpkin Bundt Cake Recipe

Pre-Heat Oven

Arrange one of your oven racks so it’s in the middle position. Then, pre-heat your oven to 350 degrees.

Mix Butter, Water & Sugar

In a large bowl, combine the melted butter, water and the brown sugar. Mix well until these ingredients are combined.

Sugar, Water and Butter Mixture


Add Egg & Vanilla

Next, add the egg and the vanilla extract to the bowl. Again, mix everything together well.

Adding Egg and Vanilla Extract to Brownie Mix

Add Dry Ingredients

Go ahead and add in the flour, baking powder, baking soda and salt. Mix everything together well.

Adding Dry Ingredients to Brownies

Mix in Zucchini & Nuts

Next up, add in the diced zucchini and the chopped walnuts. Mix well. What you should end up with is a very sticky ball that’s difficult to deal with.

Adding Zucchini and Nuts to Brownie Mix

Mixing Zucchini and Nuts into Brownie Mixture

Add Mix to Pan

Using a rubber spatula and a wooden spoon, transfer the mix from the bowl to a 7×11″ or an 8×8″ buttered baking dish. Spread the mix evenly over the bottom.

Brownie Mix in Pan

Then, add the butterscotch bits to the top of the mix. Sprinkle them evenly.


Butterscotch Bits on Brownie Mixture

Bake the Brownies

Add the baking dish to your oven and cook between 25-30 minutes. A lot can happen in the last five minutes, so keep your eye on things. I believe I went until 28 minutes, if that helps.

Cut & Serve

After the brownies begin to slightly brown on the top, remove them from the oven and turn off the heat. Let them cool for about 15 minutes and then slice into them and serve. They’re incredible when they’re still warm.

The Final Zucchini & Butterscotch Brownies

As you can see from this ingredient list, these brownies aren’t for the faint of heart. They are a full throttle dessert with no apologies. They’re tasty though, I’ll give them that. I really do enjoy them in moderation. If you decide to give these a try, please let me know your thoughts down in the comment section below. Thanks for reading!

See also  Butterscotch & Zucchini Blondies Recipe

Moist Delicious Brownies

Related posts:

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  2. Zucchini Muffins with Walnuts Recipe
  3. Honey-Mustard Salmon with Zucchini and Bean Salad
  4. Bourbon, Butterscotch & Pecan Skillet Cookie Recipe
  5. Cast Iron Skillet Butterscotch & Pecan Cake 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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