Butterscotch Zucchini Blondies – after one bite of these chewy bars, you’ll be gathering zucchini instead of giving it away. They are heavenly!
Since we just moved into our house a few weeks ago, we don’t have a garden. Thankfully my parents shared some of their zucchini with us.
My kids will actually eat it steamed with butter, salt, and pepper, but they really love it when I grate it up and use it in baked goods!
These butterscotch zucchini blondies are a new favorite. I think I say that a lot with zucchini recipes, but this time I really mean it. They are seriously fantastic!!
The brown sugar gives them a nice caramel flavor and adds to the chewiness factor. I browned the butter for an extra depth of flavor. It makes them extra yummy, but if you are in a pinch, you can just melt the butter.
My family gobbled these bars up, and I the ones I sent to work with my husband got rave reviews as well. Kids and adults alike love these tasty zucchini bars!
Did you know that today is National Zucchini Day? Whether you are on the sharing end or the receiving end of zucchini, you will love these recipes from my blogger friends!
Ten new zucchini recipes:
- Zucchini Fritters from The Baker Upstairs
- One Pot Italian Chicken Sausage Zucchini Noodle from Ashlee Marie
- Loaded Zucchini Skins from Real Mom Kitchen
- Cheesy Zucchini Tots from Life Made Simple
- Butterscotch Zucchini Blondies (right here)
- Crispy Parmesan Zucchini Fries from Foodie with Family
- Instant Pot Chocolate Chip Zucchini Banana Bread from 365 Days of Slow Cooking
- Cheesy Grilled Zucchini Boats from Hey Grill, Hey
- Vegan Pad Thai Zoodles from Namely Marly
A few of my favorite recipes featuring zucchini:
- Lemon Lime Zucchini Muffins
- Coconut Chocolate Zucchini Cake
- Mozzarella Parmesan Zucchini Bites
- Double Chocolate Zucchini Bread
- Pineapple Cranberry Zucchini Bread
- Cherry Nut Zucchini Bread
BUTTERSCOTCH ZUCCHINI BLONDIES
Chewy Butterscotch Zucchini Blondies
Ingredients
- ⅔ cup butter
- 2 cups brown sugar
- 1 egg
- 2 tsp vanilla
- 2 cups all purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- 1 ½ cups grated zucchini
- 1 cup butterscotch chips
Instructions
- Cook butter in a saucepan over medium heat till it starts to turn golden brown, stirring occasionally. Add the brown sugar. Remove from heat and let cool for 5-10 minutes.
- Pour butter/sugar mixture into a mixing bowl. Whisk in the egg and vanilla. Add the dry ingredients and mix together. Stir in the zucchini and chips.
- Spread batter in a well greased 9×13" pan.
- Bake in a preheated 350° oven for about 30 minutes or till the middle is set.
Notes
Nutrition
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Has anyone tried using a 9×9 pan? I haven’t tried the 9×13 yet because in the pictures the bars look a little thin. But . . . they look so yummy I may just try the larger pan anyway!
If you do try using a smaller pan, I would turn the heat down to 325° so the edges don’t burn before the middle cooks through.
It was so yummy! I accidentally put 2 cups of zucchini instead of 1 1/2 cups, it was still delicious. My husband and I loved it. Yummy! 😋
Glad to hear it was still good with the extra zucchini. That made it more healthy, so that’s a bonus! 😉
I made these for my boyfriend to take to work. I didn’t drain the zucchini. It turned out well. It’s perhaps a bit too sweet for my preferences, but everyone else liked it. I may try cutting back on the brown sugar next time. They smelled amazing while baking. Probably pairs well with vanilla ice cream.
Yes, the butterscotch chips do make them sweet, so you could try cutting back a bit on the brown sugar. Just keep in mind that it will also change the texture. And yes, they are fantastic warm with vanilla ice cream!
Going to try this recipe today. I am going to substitute the zucchini with my yellow squash, as I heard you could do that in some recipes. Hope they turn out!
Yes, I’ve often swapped out yellow squash for zucchini in baking recipes, and it works great! Hope you had success!
Very good I made it gluten and dairy free. 1and 1/2 cups almond flour and 1/2 cup brown rice flour. Added an extra egg and 1/2 tsp xanthan gum. Used dairy free chocolate chips and cashew butter
Thanks so much for sharing your tips for making it gluten and dairy free! So happy that it turned out! 🙂
Think they would be great with cinnamon chips vice butterscotch. Anyone try that?
I actually did try it once. I love cinnamon chips, so I thought they were fantastic!
In the oven now. Smells so good.
Hope you loved them Julie!
Can you use peanut butter chips?
I think that would be tasty – I love peanut butter chips!
I only had a cup of zucchini once I squeezed and measured it, so I estimated 2/3 to 3/4 of all the other ingredients (except the egg) and it could not have come out better! I used a slightly smaller pan but not a 9×9.
Husband and picky kids LOVED it. Rich gooey and cakey. Cinnamon flavour and butterscotch complimented each other better than I expected. Wouldn’t change a thing. We couldn’t tell there was zucchini in it but it was perfectly moist. Thanks! (30 minutes exactly- a toothpick inserted 2-3 inches from the edge came out almost clean. Corners and edges were a little darker golden than the centre. Measured flour with a spoon.)
So happy to hear that you loved it as much as we do! The cinnamon and butterscotch really are tasty together. 🙂
Can I make ahead & freeze these?
I haven’t tried it, but I think they should freeze just fine!
Do you drain the zucchini
I don’t usually have to drain my zucchini, but if yours is really juicy, you could squeeze out some of the liquid. Even with the extra liquid they still taste good, they are just more cake like in texture.
Ohhhh Myyyyyyyyy Goodness these turned out amazing and perfect! I followed the recipe exactly and pulled them out at 30- minutes. My husband is raving!!!
Yay – I am so happy to hear that!!
My husband isn’t a big fan of butterscotch… sadly. Would peanut butter chips work well do you think? Or any other type?
Yes, I think they would still be tasty with another flavor of chips. 🙂
Mine were awful Very sticky and gooey , not crispy on top like picture. Almost like they were not cooked enough I even left them in oven 12 extra minutes I squeezed out my zucchini and followed recipe exactly What went wrong????
Without being there, it’s hard for me to say exactly what went wrong. I do know that ovens vary greatly, so I’ve learned to go by doneness rather than baking time. Sorry they didn’t turn out for you. 🙁
Print Option doesn’t seem to be working just bounces back to previous view
I just tried it and it worked for me. Maybe there was a temporary glitch. Sorry about that!
Cannot print.. just jumps back to the beginning.
I am so sorry. I can’t replicate the problem on my end, so I’m not sure why it’s happening. 🙁
I am curious what your batter looks like. I too ended up with a more cake-like bar. The taste is so yummy though!
My batter was in between cookie dough and brownie batter. If your bars were cake-like, it was probably just that your zucchini was more juicy than mine was. Glad they still tasted good!
mine was more like straight up cookie dough. they’re in the oven now and the house smells like heaven! (I did brown butter and paper towel squeezed the zucchini) 🙂
Has anyone made these with frozen zucchini?
I haven’t, but I think it would work as long as you squeeze the excess water from the zucchini. 🙂
These were a big hit in my house. I love the gooey texture — but full disclosure — I used more than the one cup of chips:) I would even experiment using whole wheat flour, any nuts, etc. next time. Easy and tasty — my kind of recipe. Thank you.
So glad you liked them. And I’m never opposed to adding more chips! 🙂
I made these and they were like a cake. I had to cook them for 10 minutes longer than what the recipe said. I would recommend drying and draining the zucchini as much as possible.
These were very yummy. Turned out cake-like for me. Whole family loved them!
If they turned out cake-like, your zucchini must have been more juicy than mine. Glad you still loved them!
These were awesome! Second time around I used a combo of white chocolate chips and sea salt caramel chips. AMAZING! Will continue to make these!
Made these just like the recipe said and they turned out like coffee cake not at all like blondies or the picture. They are good but not at all what I was hoping for.
Dying to try these! Love the combo of zucchini and butterscotch!
It is a tasty combo, that’s for sure!
These look delicious! I love blondies. Great idea to use zucchini in them. Can’t wait to try!
Thanks Melanie! Hope you love them as much as we did. My family is asking when I am going to make them again. 😉
These sound so good!!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: facebook.com/groups/pluckyrecipescraftstips/
Thanks Jess, I shared them! 🙂