Garden Zucchini Blondies with White Chocolate & Pecans

Blondies earn their name as the fair-haired cousin of brownies, built on brown sugar rather than cocoa. Garden zucchini is shredded and squeezed dry for tender moisture, then folded with white chocolate chips and toasted pecans.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 375 cal
• 5g protein
• 44g carbs
• 21g fat
• 2g fiber

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Ingredients

• 1 cup packed shredded zucchini
• 1/2 cup unsalted butter
• 3/4 cup light brown sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 3/4 cup white chocolate chips
• 1/2 cup chopped pecans

Instructions

1. 1Preheat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang for easy removal.
2. 2Shred zucchini on the large holes of a box grater, then squeeze firmly in a clean towel until almost no liquid remains.
3. 3Melt butter in a saucepan or microwave-safe bowl; whisk in brown sugar until glossy and slightly cooled.
4. 4Beat in the egg and vanilla until the mixture looks smooth and emulsified.
5. 5Stir flour, baking powder, salt, and cinnamon together, then fold into the butter mixture just until combined.
6. 6Fold in the well-drained zucchini, most of the white chocolate chips, and most of the pecans.
7. 7Spread batter evenly in the prepared pan and sprinkle remaining chips and pecans over the top.
8. 8Bake 22 to 26 minutes until the edges are golden and the center is set with a few moist crumbs on a toothpick.
9. 9Cool completely in the pan on a wire rack so the blondies firm up for clean cuts.
10. 10Lift out, slice into six squares, and serve at room temperature; leftovers keep covered up to three days.