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In recent years, the culinary world has embraced the innovative idea of incorporating vegetables into desserts. This trend not only adds a nutritional boost but also introduces a delightful twist to traditional sweets. One of the standout recipes in this category is Chewy Butterscotch Zucchini Blondies—an indulgent treat that satisfies your sweet tooth while cleverly sneaking in some veggies. Zucchini, often relegated to savory dishes, shines in this dessert, offering moisture, texture, and a hint of earthiness that beautifully balances the rich sweetness of butterscotch.

Chewy Butterscotch Zucchini Blondies

Indulge in these deliciously chewy butterscotch zucchini blondies that perfectly blend sweet flavors with a hidden veggie twist! Made with grated zucchini, rich butterscotch chips, and a hint of cinnamon, these blondies are a delightful treat for any occasion. Easy to whip up in just 45 minutes, they're a great way to enjoy dessert while sneaking in some extra nutrients. Perfectly chewy and oh-so-satisfying, they’re sure to be a hit!
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Ingredients
  

1 medium zucchini, grated (about 1 cup)

1/2 cup unsalted butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup butterscotch chips

1/2 teaspoon cinnamon (optional)

1/2 cup chopped walnuts or pecans (optional)

Instructions
 

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

    In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and well combined.

      Add the eggs one at a time, whisking thoroughly after each addition, then stir in the vanilla extract until fully incorporated.

        In a separate bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon (if using).

          Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the blondies chewy.

            Fold in the grated zucchini and butterscotch chips (and nuts, if using) until evenly distributed throughout the batter.

              Pour the batter into the prepared baking pan, smoothing it out with a spatula.

                Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

                  Allow the blondies to cool in the pan for 10-15 minutes, then lift them out parchment paper and transfer them to a wire rack to cool completely.

                    Once cooled, cut into squares and serve. Enjoy your chewy butterscotch zucchini blondies!

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16 squares