Chewy Butterscotch Zucchini Blondies Recipe

If you’re craving a dessert that’s both decadently sweet and sneakily wholesome, let me introduce you to Chewy Butterscotch Zucchini Blondies. This delightfully moist treat marries the rich, caramel-like flavor of butterscotch with the tender texture of zucchini, all wrapped up in a blondie that’s crisp on the edges and irresistibly chewy in the center. Perfect for using up summer zucchini or simply indulging your sweet tooth, these bars have quickly become a crowd-favorite in my kitchen.

Ingredients You’ll Need

The magic of Chewy Butterscotch Zucchini Blondies lies in the balance of simple, familiar ingredients. Every component, from the brown sugar to the zucchini, plays an essential role in creating their signature taste and texture. Gather these pantry staples and you’ll see how each one brings something special to this treat.

• Butter: Browning the butter deepens the flavor and gives the blondies a rich, nutty undertone.
• Brown sugar: Provides serious chew and a deep butterscotch note that perfectly complements the chips.
• Egg: Adds structure and binds everything together, ensuring the bars hold up with every bite.
• Vanilla: Rounds out the flavors and adds warmth to the finished blondies.
• All purpose flour: The sturdy base that keeps the blondies perfectly dense and chewy, but not dry.
• Baking powder: Delivers a gentle lift, keeping the bars from being too heavy.
• Baking soda: Reacts with the brown sugar and zucchini to help tenderize the crumb.
• Salt: A small amount makes all the sweet and spice flavors pop.
• Cinnamon: Lends subtle warmth and autumnal coziness, amplifying the butterscotch goodness.
• Zucchini: Adds incredible moisture and a touch of green, all while staying discreetly in the background.
• Butterscotch chips: The star mix-in, melting into little pockets of gooey, caramel flavor throughout each bite.

How to Make Chewy Butterscotch Zucchini Blondies

Step 1: Brown the Butter and Start the Base

Begin by melting the butter in a medium saucepan over medium heat. Let it bubble, stirring occasionally, until it transforms into a beautiful golden brown color—this step unlocks an incredible nutty aroma and depth that will set your Chewy Butterscotch Zucchini Blondies apart. Once browned, stir in the brown sugar until it’s fully melted and smooth. Remove from heat and let the mixture cool for 5 to 10 minutes; this ensures you won’t accidentally scramble the egg in the next step.

Step 2: Bring Together the Wet Ingredients

Pour the cooled butter and sugar mixture into a large mixing bowl. Whisk in the egg and vanilla with energy—the goal here is to blend everything into a silky, cohesive mix that will give these blondies their signature chewy texture once baked.

Step 3: Fold in the Dry Ingredients

Add the flour, baking powder, baking soda, salt, and cinnamon right into the mixing bowl. Gently stir just until the batter comes together (overmixing can toughen things up). You’ll notice the batter thickening and taking on a gorgeous, spiced aroma at this stage.

Step 4: Mix in the Zucchini and Butterscotch Chips

Now for the magic! Gently fold in the grated zucchini and butterscotch chips. The zucchini disappears into the batter, lending incredible moisture, while the butterscotch chips promise gooey ribbons of flavor throughout every bar. Mix just until evenly distributed.

Step 5: Spread and Bake

Transfer the batter into a well-greased 9×13-inch baking pan, smoothing the top for even baking. Slide it into a preheated 350°F oven and bake for about 30 minutes. The edges should look golden and set, while the middle will be puffed and just starting to firm up. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

How to Serve Chewy Butterscotch Zucchini Blondies

Garnishes

Dress up your Chewy Butterscotch Zucchini Blondies with a light dusting of powdered sugar or a drizzle of warm caramel sauce. If you want a little crunch, a sprinkle of chopped toasted pecans or walnuts on top before serving can add texture and a touch of elegance.

Side Dishes

These blondies are rich and flavorful, so pairing them with a scoop of vanilla ice cream or a dollop of whipped cream is always a winner. For a lighter side, serve with fresh summer berries or thin slices of crisp green apple to balance the sweetness.

Creative Ways to Present

Stack the bars in a rustic pyramid for a bake-sale vibe, or cut them into smaller squares and arrange on a platter for a party snack. For an elevated dessert, serve each blondie slightly warm with a generous swirl of bourbon caramel and a pinch of flaky sea salt—trust me, it’s unforgettable! If you’re hosting brunch, cube and layer them with whipped cream and berries for a whimsical blondie trifle.

Make Ahead and Storage

Storing Leftovers

Keep your Chewy Butterscotch Zucchini Blondies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delightful for up to 4 days. If your kitchen is extra warm, pop them in the fridge to preserve their texture even longer.

Freezing

These blondies freeze beautifully! Once completely cooled, wrap individual bars tightly in plastic wrap and then in foil, or stack with parchment between them in a freezer-safe container. They’ll keep well for up to three months—just thaw at room temperature whenever a craving hits.

Reheating

For that fresh-baked texture, pop a blondie in the microwave for about 10-15 seconds, just long enough to warm it through and revive the gooey butterscotch chips. You can also reheat several bars at once in a 300°F oven for a few minutes. Warmed up, they taste nearly identical to when they first came out of the oven.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works almost identically to zucchini in this recipe, providing moisture and tenderness without much noticeable difference in flavor or color.

Should I peel the zucchini before using?

No need to peel—the skin is mild and softens as the blondies bake, plus it adds a subtle pop of green to your bars. Just be sure to wash and trim the zucchini before grating.

Can I make these Chewy Butterscotch Zucchini Blondies gluten free?

Yes, simply swap the all purpose flour for your favorite one-for-one gluten free blend. The results will be just as chewy and delicious!

What if I don’t have butterscotch chips?

If butterscotch chips are out of reach, try swapping in white chocolate chips, caramel bits, or even chocolate chips for a twist on the classic flavor profile.

Do the Chewy Butterscotch Zucchini Blondies taste like zucchini?

Not at all! The zucchini gives these blondies a superbly moist texture without imparting any noticeable vegetable flavor, making them a perfect treat for even the pickiest eaters.

Final Thoughts

There’s something wonderfully comforting about baking up a pan of Chewy Butterscotch Zucchini Blondies and sharing them with friends or family. They’re simple, inviting, and full of surprising flavor. If you’ve got a little zucchini on hand (or just want to try something new), I can’t recommend these blondies enough—give them a go and see how quickly they disappear!

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