Chewy Butterscotch Zucchini Blondies

Zucchini season is finally here!  Hopefully you guys are zucchini fans, because I am planning to try out a bunch of new recipes.  First up, we have these seriously amazing blondies.  I have made this recipe twice in the past week.  This recipe doesn't require a mixer and it only dirties one pan.  Who knew you could add zucchini to a blondie and still have a rich and chewy cookie bar.  These are going to become a regular at my house.

Even though these have a bunch of brown sugar in them, they aren't overly sweet.  They have really really good flavor.  I added butterscotch chips to these, but you could add a different type of chip, if you prefer.  

Since the mixture is warm when you stir in all the ingredients a lot of the butterscotch chips will melt into the batter and make it extra yummy.  Just like with brownies, the extra chewy edges are my favorite.  I love these plain and they taste great for several days, but I also love them cut up extra small and served with ice cream.  Yum!!

These were a huge hit.  Even my niece and nephew loved these and they had no clue there was zucchini in there :)

You might also like:

Chocolate Zucchini Sheet Cake

Cinnamon Roll Zucchini Bread

Softest Zucchini Cookies with Browned Butter Frosting

Oatmeal Zucchini Coconut Sandwich Cookies with Chocolate Filling

Chewy Butterscotch Zucchini Blondies
(Printable Recipe)

11 Tbl. unsalted butter
2 c. light brown sugar, packed
2 tsp. vanilla extract
1 large egg
2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 c. finely grated zucchini
1 c. butterscotch chips

Preheat oven to 350 degrees.  In a large saucepan, melt the butter and brown sugar together.  Remove from heat and cool for a few minutes.  Stir in the vanilla extract.  Quickly stir in the egg (remember the mixture is warm and you don't want the egg to scramble).  Stir in the flour, baking powder, baking soda and salt.  Mixture will be thick and slightly dry at this point.  Stir in the zucchini and 3/4 cup of the butterscotch chips until evenly incorporated.

Spread into a 9x13-inch baking pan that has been lined with parchment paper and sprayed with cooking spray.  Top with remaining 1/4 cup of butterscotch chips.  Bake for 30 minutes or until a toothpick inserted in the center comes out mostly clean.  Cool and cut into 24 squares.  

adapted from: Creations by Kara