During peak zucchini season, I’m currently picking a dozen or so per day. The kitchen counter is dangerously close to being overcome, despite my best efforts to consume and preserve. So I’m always on the lookout for new ways to use it, because I also believe that most of us can grow zucchini even when all else fails.
I really enjoyed the zucchini brownies I made last week. I’m not generally a blondie person, however, but I thought we should give this recipe a try.
Zucchini Blondies
1/3 cup butter or coconut oil
1 cup brown sugar, packed
1 egg
1 ½ teaspoons vanilla
1 cup whole wheat flour (or all-purpose flour)
1 ½ teaspoons cinnamon
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon nutmeg
1 cup grated zucchini
½ cup chopped nuts
Preheat oven to 350°F. Grease and flour an 8x8” pan.
In a medium bowl, cream butter and sugar together until fluffy. Beat in the egg and vanilla. Use a spatula to move the batter to the side of the bowl.
Add dry ingredients to the opposite side of the bowl and use a fork to mix them together. Then stir the dry ingredients into the batter, mixing just until moistened. Fold in the zucchini and nuts.
Pour into pan and bake 30 minutes. When blondies test done, remove from oven and let cool on a cooling rack. Cut into bars.
Chef’s review: Comes together very quickly. Easy weeknight dessert.
Family reviews: KOTPE and I weren’t all that impressed. They tasted fine, but there was nothing to get us excited. We definitely prefer chocolate zucchini cake and zucchini brownies. Blueberry Girl, on the other hand, absolutely loved them but suggested they needed to bake longer (and the recipe has been adjusted). They’re definitely kid-friendly and I could take them to a church dinner without reservation.
