Description
These zucchini blondies are a delightful treat, combining the goodness of zucchini with a chewy, sweet blondie base. They’re a fantastic way to sneak in some veggies and are always a hit!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 1 3/4 cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups grated zucchini, excess moisture squeezed out
- 1 cup chocolate chips (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the melted butter and brown sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the grated zucchini, chocolate chips, and nuts (if using).
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before cutting into squares.
Notes
- Make sure to squeeze out as much moisture as possible from the zucchini to prevent the blondies from being too soggy.
- Feel free to substitute the chocolate chips and nuts with other add-ins like white chocolate chips, butterscotch chips, or dried cranberries.
- For a fudgier blondie, bake for a shorter time. For a cake-like blondie, bake a little longer.
- Store leftover blondies in an airtight container at room temperature for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT28M
- Category: Desserts
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 250
- Sugar: 20g
- Fat: 12g
- Carbohydrates: 35g