While searching for something interesting to make with zucchini, I stumbled across a recipe for zucchini blondies. Hmmm. I do love a good blondie, almost better than brownies (gasp!). I have a thing for butterscotch, what can I say? I know from many years of baking zucchini bread that the mild flavor of zucchini works well in baked treats. Why not a blondie? The combination may seem odd, but trust me, when zucchini season is in full swing and you have zucchini coming out of your ears, you’ll be thanking me for this recipe. And you’ll be marveling at how good these blondies taste, seriously.
The original recipe from Smith & Hawken’s Gardeners’ Community Cookbook called for butter, which obviously is a key component to that butterscotch flavor. However, I decided to throw caution to the wind and use coconut oil instead. You won’t miss the butter at all. In fact, the coconut flavor seems to enhance the butterscotchiness, and as a bonus the coconut oil helps make this slightly healthier. I also skipped the all-purpose flour and used whole grain spelt flour instead, which adds a nice nutty flavor and can be subbed 1:1 for regular flour. These substitutions made for a lighter blondie with a cake-like texture. I think you’ll agree, this recipe is a keeper.
It’s also super easy to throw together–so let’s start!
Peel and dice the zucchini. One medium-sized zucchini should yield about one cup once it’s diced. Set aside.
In a mixer bowl, let’s get the wet ingredients and the brown sugar all mixed together.
Now, sift the dry ingredients into the bowl and blend well. Note, the batter is really stiff.
Stir in the nuts and zucchini. The zucchini will help soften the batter and will help make these blondies moist.
These are best served warm, right out of the pan, with a tall glass of milk.
Try not to eat the whole pan in one sitting.
- Preheat oven to 350 and grease 9-inch baking pan.
- In a large mixing bowl, combine the coconut oil, water, applesauce, brown sugar, egg and vanilla until well blended.
- Sift the dry ingredients into the bowl and mix thoroughly.
- Stir in the zucchini and nuts. The batter will be stiff.
- Spread the batter into the greased baking pan, and bake for 25 minutes or until a knife inserted into the center comes out almost clean.
- Cool before serving.
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