Garden Zucchini Chocolate Chunk Blondies

Serves 9 · 20 min prep · 28 min cook

Estimate for one serving

• 285 cal
• 4g protein
• 38g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 3/4 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 1/4 cups shredded zucchini
• 1 cup semi-sweet chocolate chunks
• 1/2 cup chopped toasted walnuts

Instructions

1. 1Preheat the oven to 350°F. Line an 8-inch square metal baking pan with parchment paper, leaving overhang on two sides for easy lifting.
2. 2Melt the butter in a small saucepan or microwave-safe bowl until just liquid and slightly cooled.
3. 3In a large bowl whisk the melted butter with both sugars until smooth and glossy. Beat in the egg and vanilla until fully incorporated.
4. 4Pat the shredded zucchini dry between clean kitchen towels or paper towels to remove excess moisture; it should feel damp but not dripping.
5. 5Stir the flour, baking powder, salt, and cinnamon together in a separate bowl. Fold the dry mixture into the butter mixture until almost combined.
6. 6Fold in the dried zucchini, chocolate chunks, and walnuts until evenly distributed and no flour pockets remain. The batter will be thick.
7. 7Scrape the batter into the prepared pan and smooth the top with an offset spatula. Bake for 26 to 30 minutes until the edges are golden brown and the center is set but still slightly soft when gently pressed.
8. 8Cool completely in the pan on a wire rack for at least 45 minutes so the blondies firm up.
9. 9Lift out using the parchment overhang, cut into 9 squares with a sharp knife, wiping the blade between cuts for clean edges.
10. 10Store leftovers in an airtight container at room temperature; they stay moist for days thanks to the zucchini.