Zucchini Butterscotch Blondies

On Labor Day, we saw the sun for the first time over the holiday weekend. It was a welcome relief from the dreary clouds and hurricane rains that made their way up to St. Louis from the Gulf. I was happy to get outside and enjoy the evening at a Labor Day BBQ. We had carne asada and steak on the grill with egg salad, potato salad, a bunch of other salads, chocolate chip cookies and Zucchini Butterscotch Blondies.

I mentioned these zucchini blondies in my Chocolate Zucchini Cake post. I tried to make a version that was less cake-like and more cookie-like. I also reduced the sugar, because the original recipe from Domino Sugar was so sweet it burned on the way down. The butterscotch chips are what give these blondies their characteristic flavor. If you don't like butterscotch, skip the butterscotch chips and increase the amount of chocolate chips. I was pleased with the results: they weren't too sweet or too cake-like. The other party goers must have liked them too, because they quickly devoured the whole pan.

Materials
5 tablespoons unsalted butter, melted
1/2 cup brown sugar*
1/2 cup white sugar*
1 large egg
1 teaspoon vanilla
1 cup all-purpose flour
3/4 tsp. baking powder
1/2 teaspoon salt
1/2 to 1 zucchini, freshly grated (1 small-medium zucchini)
1/3 cup butterscotch chips
1/2 cup chocolate chips
*Note: this makes a very sweet blondie. Feel free to cut back to 3/4 cup total sugar.

Methods
1. Preheat the oven to 350°F. Grease an 8x8 inch baking dish.
2. Beat butter, brown sugar, white sugar, egg and vanilla.
3. Sift in flour, baking powder, and salt. Beat until just incorporated.
4. Stir in the grated zucchini, half of the butterscotch chips, and half of the chocolate chips.
5. Spread the batter evenly in the 8x8 inch baking dish. Sprinkle with the remaining butterscotch chips and chocolate chips.
6. Bake 30 minutes. Cool completely before slicing.