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Butterscotch Zucchini Blondies

Author Cathy Trochelman

Ingredients

Bars

  • 2 c. packed brown sugar
  • c. butter
  • 1 egg
  • 2 tsp. vanilla
  • 2 c. all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • 1 c. finely grated zucchini
  • ½ c. butterscotch chips

Frosting

  • c. butter at room temperature
  • 4 c. powdered sugar
  • ½ c. packed brown sugar
  • ¼ c. milk
  • 1 tsp. vanilla

Instructions

Bars

  1. In a medium saucepan heat brown sugar and butter over medium heat until sugar dissolves, stirring constantly. Cool slightly.
  2. Stir in egg and vanilla.
  3. Stir in flour, baking powder, and baking soda.
  4. Add zucchini and butterscotch chips and stir until evenly incorporated.
  5. Spread batter into greased 9x13 inch pan.
  6. Bake at 350 degrees for 30 - 35 minutes or until toothpick inserted in center comes out (mostly) clean.

Frosting

  1. In a medium mixing bowl beat butter until fluffy.
  2. Gradually add 2 c. powdered sugar and beat well.
  3. Slowly beat in milk and vanilla.
  4. Slowly add remaining powdered sugar and brown sugar and beat until smooth.
  5. *Frosting may retain a bit of grittiness from brown sugar.
  6. **Blondie recipe adapted from BHG New Cook Book