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Zucchini, a summer squash that is often overlooked in the realm of baking, is not only versatile but also packed with nutritional benefits. This vibrant vegetable is low in calories, making it an excellent choice for those looking to indulge in a sweet treat without the guilt. A single medium zucchini contains about 33 calories, 2 grams of protein, 6 grams of carbohydrates, and 1 gram of fat. It's also a good source of vitamins A and C, as well as potassium and magnesium.

Chewy Butterscotch Zucchini Blondies

Indulge in the deliciousness of chewy butterscotch zucchini blondies! This unique dessert combines the sweet flavors of butterscotch chips with the moistness of grated zucchini, making it a wholesome treat. Packed with nutrients and easy to make, these blondies are perfect for any skill level. Learn how to create this delightful dessert and explore variations and storage tips. Don't miss out on this must-try recipe! #Baking #Desserts #ZucchiniBlondies #SweetTreats #HealthyBaking #Butterscotch
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Ingredients
  

1 cup grated zucchini (excess moisture squeezed out)

1/2 cup unsalted butter, melted

1 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup butterscotch chips

1/2 cup chopped nuts (optional, such as walnuts or pecans)

Instructions
 

Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper for easy removal.

    Prepare the zucchini: Grate the zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.

      Mix wet ingredients: In a large mixing bowl, combine the melted butter and brown sugar. Whisk until smooth and well combined. Add the egg and vanilla extract, mixing until fully incorporated.

        Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

          Combine the mixtures: Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.

            Add zucchini and chips: Gently fold in the grated zucchini and butterscotch chips (and nuts, if using) until evenly distributed throughout the batter.

              Bake: Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

                Cool and slice: Once baked, remove the blondies from the oven and allow them to cool in the pan for about 15 minutes. Then, lift them out using the parchment paper and let them cool completely on a wire rack before slicing them into squares.

                  Serve and enjoy: These blondies are best served slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 9-12 squares