Butterscotch Zucchini Blondies (Browned Butter)

If you’re looking for a treat that balances rich, nutty flavors with a subtle sweetness and a touch of wholesome goodness, these Butterscotch Zucchini Blondies (Browned Butter) are exactly what you need. This recipe combines the warm, caramel-like taste of browned butter with the natural moisture and texture of shredded zucchini, creating a dessert that’s both indulgent and surprisingly delightful. Perfect for those who love a twist on classic blondies, these bars bring a new depth of flavor and a soft, chewy crumb that will have everyone coming back for more. Whether you’re baking for a family gathering or just craving a cozy homemade snack, these blondies are a must-try that you’ll want to keep in your recipe rotation.

Why This Recipe Is a Must-Try

This recipe stands out because it incorporates browned butter, which adds a rich, nutty flavor that elevates the traditional blondie to something truly special. The shredded zucchini keeps the blondies moist and tender without overpowering them, making these bars a sneaky way to enjoy a vegetable dessert. Plus, the butterscotch chips melt into gooey pockets of sweetness that complement the brown sugar and vanilla perfectly.

What also makes these blondies a winner is their simplicity. With pantry staples and just one cup of shredded zucchini, you’re able to whip up a batch that feels decadent but is surprisingly easy to prepare. If you enjoy experimenting with zucchini desserts like zucchini bread, you’ll appreciate how this recipe brings a fresh twist and a new texture to the table. The end result is a chewy, flavorful blondie with a hint of caramel and a pleasant, moist crumb.

Ingredients

• 1 cup shredded zucchini – Use fresh, finely shredded zucchini and squeeze out excess moisture if very wet.
• 1 cup brown sugar – Light or dark brown sugar works; it adds moisture and a deep caramel flavor.
• 1/2 cup unsalted butter – To be browned for that rich, nutty taste.
• 1 teaspoon vanilla extract – Enhances the sweetness and depth of flavor.
• 2 large eggs – Binds the ingredients and adds richness.
• 1 1/2 cups all-purpose flour – The base that gives structure.
• 1 teaspoon baking powder – Helps the blondies rise slightly.
• 1/2 teaspoon baking soda – Assists with leavening and texture.
• 1/2 teaspoon salt – Balances the sweetness and enhances flavors.
• 1/2 cup butterscotch chips – Adds pockets of sweet, buttery flavor throughout.

How To Make Butterscotch Zucchini Blondies (Browned Butter)

Step 1: Prepare the Zucchini

Start by shredding your zucchini using a fine grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and gently squeeze to remove excess moisture. This step is crucial to prevent the blondies from becoming too wet and dense. Set the zucchini aside while you prepare the browned butter.

Step 2: Brown the Butter

In a medium saucepan over medium heat, melt the unsalted butter. Keep stirring continuously as it melts and begins to foam. After a few minutes, it will start to turn a light brown color and release a nutty aroma. Watch closely to avoid burning. Once browned, remove from heat and let it cool slightly.

Step 3: Mix Wet Ingredients

In a large mixing bowl, combine the browned butter and brown sugar. Stir until the sugar is mostly dissolved and the mixture is smooth. Add the vanilla extract and eggs, one at a time, mixing well after each addition. The mixture should be glossy and well combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula. Be careful not to overmix; stop as soon as the flour disappears.

Step 5: Fold in Zucchini and Butterscotch Chips

Add the shredded zucchini and butterscotch chips to the batter. Gently fold them in until evenly distributed. The zucchini will add moisture and subtle texture, while the chips provide bursts of sweet, buttery flavor.

Step 6: Bake the Blondies

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it. Pour the batter into the pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.

Step 7: Cool and Serve

Allow the blondies to cool completely in the pan on a wire rack before cutting into squares. This helps them set and makes cutting easier. Serve as a delightful snack or dessert with a glass of milk or your favorite hot beverage.

Expert Tips

• Squeeze the zucchini well: Removing excess water prevents soggy blondies and keeps the texture just right.
• Don’t rush the browned butter step: Browning the butter slowly enhances the flavor, so be patient and watch carefully.
• Use room temperature eggs: This helps the batter combine smoothly for an even texture.
• Customize the sweetness: If you prefer less sugar, reduce the brown sugar by 2-3 tablespoons without compromising texture.
• Try chilling the batter: For thicker blondies, refrigerate the batter for 30 minutes before baking.

Variations and Customizations

• Nutty Addition: Add 1/2 cup chopped walnuts or pecans for crunch and extra flavor.
• Chocolate Lover’s Twist: Swap butterscotch chips for semi-sweet or white chocolate chips.
• Spiced Up: Incorporate 1/2 teaspoon ground cinnamon and a pinch of nutmeg for a warm, cozy flavor.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these blondies gluten-free without sacrificing texture.
• Moisture Boost: For a more decadent texture, add 2 tablespoons of Greek yogurt or sour cream to the wet ingredients.

How to Store Leftovers

Store your Butterscotch Zucchini Blondies (Browned Butter) in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, wrapped tightly to prevent drying out. You can also freeze the blondies by wrapping individual squares in plastic wrap and placing them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently in the microwave before serving.

FAQ

Can I use frozen zucchini instead of fresh?

Yes, you can use frozen shredded zucchini, but make sure to thaw it completely and squeeze out as much moisture as possible to avoid soggy blondies.

Do I need to peel the zucchini before shredding?

Peeling is optional. The skin is thin and adds color and nutrients, but if you prefer a smoother texture, you can peel the zucchini before shredding.

What if I don’t have butterscotch chips?

You can substitute butterscotch chips with white chocolate chips, caramel chips, or even chopped toffee pieces for a similar sweet, buttery flavor.

Can I make these blondies vegan?

To make a vegan version, replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use a vegan butter substitute for browning. Keep in mind that texture may vary slightly.

Enjoy baking and indulging in these deliciously rich and moist Butterscotch Zucchini Blondies (Browned Butter) that perfectly balance sweetness and wholesome ingredients for a treat everyone will love.

Share on Pinterest