Unbelievable Chewy Butterscotch Zucchini Blondies Recipe

Name: Unbelievable Chewy Butterscotch Zucchini Blondies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, melted; 1 cup packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup shredded zucchini, squeezed dry; 1 cup butterscotch chips

Author: Amelia Francis

Published: August 1, 2025

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Okay, so you know how sometimes you just CRAVE something sweet, but you also feel like, maybe, you should eat a vegetable? Yeah, me too! That’s why I went kinda bonkers when I figured out how to make these Chewy Butterscotch Zucchini Blondies. I mean, butterscotch and zucchini sounds kinda weird, right? But trust me on this, the flavors *totally* work. The warm, melty butterscotch is just PERFECT with the subtle… well, not-really-there zucchini flavor. You just get this amazing moistness!

Seriously, though, zucchini is my secret weapon. My garden always EXPLODES with zucchini in late summer (I swear, they multiply when you’re not looking!), and I’m always trying to find sneaky ways to use it up. This year, I decided blondies were the answer. And oh my gosh, these Chewy Butterscotch Zucchini Blondies are seriously addictive. They’re so good, you won’t even realize you’re eating your veggies! I’ve been baking for years, and this recipe is a new favorite. They’re so easy to make, and they always disappear FAST whenever I make them for friends. You HAVE to try these!

Chewy Butterscotch Zucchini Blondies - detail 1

Why You’ll Love These Chewy Butterscotch Zucchini Blondies

Okay, so why are these blondies gonna be your new obsession? Let me tell ya! They are:

Super easy to make (promise!)
Seriously moist and chewy – no dry blondies here!
Bursting with that yummy butterscotch flavor we all love.
A sneaky way to get your veggies in (shhh, don’t tell the kids!).
Perfect for using up all that extra zucchini from your garden. Seriously, you’ll be begging for more zucchini just to make these!

Ingredients for Chewy Butterscotch Zucchini Blondies

Alright, let’s gather our goodies! You’ll need: 1/2 cup (that’s 1 stick!) of unsalted butter, melted (but not too hot, careful now!), 1 cup of packed light brown sugar (really squish it in there!), 1 large egg, 1 teaspoon of vanilla extract (the good stuff!), 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt, 1 cup of shredded zucchini (make sure you squeeze out the extra water – important!), and 1 cup of butterscotch chips. Yum!

How to Make Chewy Butterscotch Zucchini Blondies: Step-by-Step Instructions

Okay, are you ready to get baking? This is where the magic happens! Just follow these steps, and you’ll have the most amazing Chewy Butterscotch Zucchini Blondies ever. I promise it’s easier than you think!

Preparing for Chewy Butterscotch Zucchini Blondies Baking

First things first, let’s get that oven preheating to 350°F (175°C). You don’t wanna forget this step! While that’s heating up, grab an 8×8 inch baking pan. Grease it up real good with butter or cooking spray, and then dust it lightly with flour. This will keep your blondies from sticking, and nobody wants a stuck blondie!

Combining Wet Ingredients for Chewy Butterscotch Zucchini Blondies

Now, in a large bowl (I like using a big one so I don’t make a mess!), whisk together that melted butter and brown sugar until it’s all smooth and combined. It should look kinda like wet sand, but sweeter! Then, beat in your egg and vanilla extract. Make sure you really mix it well so everything is nice and incorporated. We don’t want any eggy blondies!

Mixing Dry Ingredients for Chewy Butterscotch Zucchini Blondies

In a separate bowl – yeah, sorry about the extra dishes! – whisk together your flour, baking powder, and salt. This just makes sure the baking powder is evenly distributed, so your Chewy Butterscotch Zucchini Blondies rise properly. Nobody wants flat blondies either!

Bringing It All Together to Make Chewy Butterscotch Zucchini Blondies

Okay, here comes the fun part! Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! Seriously, that’s the key to chewy blondies. Then, gently fold in your shredded zucchini (remember, squeezed dry!) and those delicious butterscotch chips. Make sure they’re evenly distributed throughout the batter. Mmm, can you smell that butterscotch already?

Baking Your Chewy Butterscotch Zucchini Blondies

Pour that beautiful batter into your prepared pan and spread it out evenly. Now, pop it into the oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with moist crumbs. Don’t worry if it’s not completely clean – a few moist crumbs are perfect! Let them cool completely before cutting into squares. I know, it’s hard to wait, but trust me, it’s worth it!

Tips for Perfect Chewy Butterscotch Zucchini Blondies

Want blondies that are seriously amazing? I’ve got some tips that’ll take ’em to the next level! First, and I can’t stress this enough, squeeze out as much moisture as you can from that zucchini! Use a clean dish towel or even paper towels. Soggy blondies? No thanks!

Also, don’t overmix the batter! I know I already said it, but it’s super important. Overmixing develops the gluten in the flour, and you’ll end up with tough blondies instead of chewy ones. Mix until just combined, and that’s it!

And finally, resist the urge to cut into them while they’re still warm! Letting the Chewy Butterscotch Zucchini Blondies cool completely allows them to set up properly, so they’re easier to cut and even chewier. Trust me, the wait is worth it! Maybe make a cup of tea while you wait? Just sayin’…

Ingredient Notes and Substitutions for Chewy Butterscotch Zucchini Blondies

Okay, let’s talk ingredients! That light brown sugar? It gives these blondies a lovely, caramel-y flavor, but if you only have dark brown sugar, that’ll totally work too! It’ll just make them a bit richer. And hey, if you’re not a butterscotch fan (gasp!), you can totally swap in chocolate chips. Milk chocolate, semi-sweet, even white chocolate… whatever floats your boat! Just keep the amount the same. Easy peasy!

Frequently Asked Questions About Chewy Butterscotch Zucchini Blondies

Got questions? I’ve got answers! Here are some of the most common things people ask me about these Chewy Butterscotch Zucchini Blondies:

Can I use frozen zucchini? Okay, so you *can*, but fresh is always best! If you’re using frozen zucchini, make sure you thaw it completely and then squeeze out *even more* moisture than you would with fresh. Like, squeeze it until you think there’s no water left, and then squeeze it again! Frozen zucchini tends to be extra watery, so you really wanna get that excess moisture out.

Can I add nuts to these Chewy Butterscotch Zucchini Blondies? Absolutely! I love adding chopped walnuts or pecans. About 1/2 cup is perfect. Just fold them in along with the zucchini and butterscotch chips. They add a nice little crunch!

How do I store these blondies? Easy peasy! Just pop them in an airtight container at room temperature, and they’ll stay fresh for about 3-4 days. If you want them to last longer, you can store them in the fridge, but they might get a little drier. You can also freeze them! Just wrap them individually in plastic wrap and then put them in a freezer bag. They’ll keep for up to 2 months. When you’re ready to eat one, just let it thaw at room temperature.

How to Store Your Chewy Butterscotch Zucchini Blondies

Okay, so you’ve managed *not* to eat all the blondies in one sitting (wow, I’m impressed!). Now what? Just pop those leftover Chewy Butterscotch Zucchini Blondies into an airtight container. They’ll be perfect at room temperature for about 3 days. If you wanna keep ’em longer, the fridge is your friend, but they might dry out a tad. Just sayin’!

Nutritional Information Disclaimer

Okay, quick note! The nutrition info here is just an estimate. It totally depends on the brands and stuff you use, so don’t take it as gospel, okay?