“Secret Ingredient” Blondies

zucchini blondies

By now I’ve made cakes from avocado, beets, and potatoes, so a dessert with zucchini sounds relatively ordinary. But if we venture outside zucchini bread, we can have some fun.

I found a recipe for zucchini blondies after seeing a surplus of the squash at my market. (Since when is zucchini “in season” in the spring? Should I be worried?) It sounded strange, but I had a lot of zucchini, and it gets boring and mushy when you sauté it the traditional way.

This recipe was surprisingly good (believe me, I don’t like everything I make). Because the zucchini adds moistness, these blondies are extra gooey and virtually impossible to over bake. Just be sure to chop the zucchini very small, as the recipe instructs. Otherwise, the blondies will seem overly vegetal. For you fainthearted, I’m sure you could substitute bananas, which would go well with the butterscotch-like batter.

Zucchini Blondies

Adapted from Smith & Hawken: The Gardeners’ Community Cookbook by Victoria Wise

Oil or soft butter, for greasing the baking pan
5 tablespoons butter, melted with 1 tablespoon water
1 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 medium zucchini, peeled and chopped into 1/4-inch pieces (6 ounces)
1/2 cup coarsely chopped walnuts or pecans
1/3 cup chocolate or butterscotch chips

Preheat the oven to 350° F with a rack in the middle. Lightly grease a 9-inch square metal baking pan.

Pour the melted butter into a large mixing bowl. Add the sugar and mix well. Add the egg and vanilla, and beat until blended.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Add to the butter mixture. When almost combined, stir in the zucchini and nuts to make a stiff batter.

Spread the batter in the baking pan and sprinkle the chocolate chips on top. Bake for 30 minutes, or until a toothpick inserted in the center comes out almost clean with a little batter clinging.

Remove from the oven, and when cool, and slice into 16 squares. Serve warm or at room temperature. Keeps, covered, for 3 days at room temperature. Or wrap each piece individually and freeze for longer.

Vegetables in Dessert:
Heirloom Tomato CakeChocolate-Potato CakeBean BrowniesClassic Carrot CakePotato-Chip Cookies, and more

Comments (3)      Email Email      Print Print

3 Comments »

  1. Eliana said,

    Hmmmm – these blondies have me so intrigued!

    March 8, 2010 at 1:27 pm

  2. Stephanie said,

    Have you ever tried zucchini apple pie? It’s a mock apple pie made with zucchini (peeled and chunked) instead of apples!

    July 13, 2010 at 5:23 pm

  3. Jessica "Su Good Sweets" said,

    Stephanie, I’ve heard of the zucchini pie but haven’t tried it. Thanks for the reminder. It’ll help me use up this summer’s bounty.

    July 14, 2010 at 12:45 am

RSS feed for comments on this post · TrackBack URL

Leave a Comment