Okay, so listen, you know how you’re always looking for sneaky ways to get veggies into desserts? Well, have I got a treat for YOU! We’re talking Butterscotch Zucchini Desserts – yes, zucchini! But trust me, you won’t even know it’s there. My neighbor, bless her heart, gave me like, a *mountain* of zucchini from her garden (seriously, what am I gonna do with all of it?!), so I started experimenting.
And you know what? This recipe is a total WINNER. The butterscotch is just… *chef’s kiss*. It’s sweet and caramelly, and it kinda masks the zucchini flavor, but the zucchini is actually doing some heavy lifting here, keeping everything super moist. I’ve been baking for, well, let’s just say a *long* time, and I’m always surprised at how well zucchini works in baked goods. This is one of my all time favorite zucchini recipes. Seriously, your friends and family will devour these, and they’ll never guess your secret ingredient. It’s like a magic trick, but with dessert!
Why You’ll Love These Butterscotch Zucchini Desserts
Seriously, you *need* these in your life! Here’s why:
- Easy peasy to make – even I can’t mess it up!
- The butterscotch flavor is outta this world!
- Sooo moist! Thanks, zucchini!
- Finally, a good use for all that zucchini piling up!
- Total crowd-pleaser. Watch ’em disappear!
Ingredients for Your Butterscotch Zucchini Desserts
Alright, let’s gather our goodies! Here’s what you’ll need for these amazing Butterscotch Zucchini Desserts. Don’t skimp on the butterscotch chips – they’re the star of the show!
- 1 1/2 cups all-purpose flour – gives it that classic dessert texture.
- 1 tsp baking soda – for a little lift!
- 1/2 tsp baking powder – helps with the rising too!
- 1/4 tsp salt – balances the sweetness, ya know?
- 1 tsp ground cinnamon – warm and cozy!
- 1/2 cup butterscotch chips – the GOOD stuff!
- 1 cup granulated sugar – for sweetness, obviously!
- 1/2 cup vegetable oil – keeps things moist.
- 2 large eggs – binds it all together.
- 1 tsp vanilla extract – adds a little somethin’ somethin’.
- 1 1/2 cups shredded zucchini, excess moisture squeezed out – VERY important to squeeze out that moisture, or you’ll have a soggy mess! I use paper towels for this.
Make sure you’ve got everything ready before you start. It makes life so much easier!
How to Make Butterscotch Zucchini Desserts: Step-by-Step Instructions
Okay, let’s get baking! Don’t worry, it’s super simple. Just follow these steps, and you’ll have amazing Butterscotch Zucchini Desserts in no time!
- First things first: Preheat your oven to 350°F (175°C). And don’t forget to grease and flour a baking pan! This is super important, or your dessert will stick. I learned that the hard way… more than once, haha!
- In a bowl – a big one! – whisk together your flour, baking soda, baking powder, salt, and cinnamon. Then, stir in those glorious butterscotch chips. Mmm, already smells good, right?
- Now, in a *separate* bowl, mix your sugar and vegetable oil. Get it all nice and combined. Then, add your eggs and vanilla; beat it all together until it’s light and fluffy.
- Alright, here comes the slightly tricky part: Add your dry ingredients to your wet ingredients. BUT! Don’t overmix! Mix until *just* combined. You’ll see some streaks of flour – that’s okay! Trust me on this.
- Finally, stir in that shredded zucchini. Make sure it’s squeezed out, remember? Gently fold it in until it’s evenly distributed.
- Pour that lovely batter into your prepared pan. Spread it out evenly. Now, into the oven it goes! Bake for 25-30 minutes.
- How do you know when it’s done? Here’s my trick: Insert a toothpick into the center. If it comes out clean, you’re good to go! If not, give it a few more minutes.
- Let it cool completely before serving. I know, it’s hard to wait, but trust me, it’s worth it!
Preparing the Batter for Butterscotch Zucchini Desserts
Mixing the wet and dry ingredients *just* right is super important. You don’t want to overmix, or you’ll end up with tough Butterscotch Zucchini Desserts – and nobody wants that! Just gently fold everything together until it’s *almost* combined, and then stop! Seriously, resist the urge to keep mixing.
Baking Your Butterscotch Zucchini Desserts to Perfection
Keep an eye on your dessert while it’s baking! You want it to be a beautiful golden brown color. The toothpick test is your best friend here. If it’s still wet, bake it a little longer. Remember, every oven is different, so baking times can vary a bit. Don’t worry, you’ll get the hang of it!
Ingredient Notes and Substitutions for Butterscotch Zucchini Desserts
Okay, let’s talk ingredients! The butterscotch chips are kinda the whole point, right? But hey, if you’re not a butterscotch fan (gasp!), you could totally use chocolate chips instead. Milk chocolate, dark chocolate, even white chocolate would be yummy! It’ll change the flavor, obvi, but it’ll still be delicious. As for the vegetable oil, you could use melted coconut oil or even applesauce if you’re feeling adventurous. Just keep in mind that substitutions might affect the texture a bit – but hey, experimenting is half the fun!
Tips for the Best Butterscotch Zucchini Desserts
Want to make these *perfect* every time? Here are my secrets! First, seriously, squeeze out as much moisture as you can from the zucchini! I can’t stress this enough. Soggy desserts are sad desserts! I use a clean kitchen towel or paper towels and just squeeze, squeeze, squeeze until nothing comes out.
Also, measure your ingredients carefully! Baking is a science, ya know? And don’t overbake! Start checking for doneness around 25 minutes. You want it to be moist, not dry as a bone. Trust me, these little tips will make a HUGE difference! You’ll be baking like a pro in no time!
Frequently Asked Questions About Butterscotch Zucchini Desserts
Got questions? I’ve got answers! Here are some of the most common things people ask me about these amazing Butterscotch Zucchini Desserts.
Can I freeze Butterscotch Zucchini Desserts?
You betcha! These freeze really well. Just wrap them tightly in plastic wrap and then pop them into a freezer bag. They’ll keep for up to 2-3 months. When you’re ready to eat one, just let it thaw at room temperature for a bit. You can even warm it up slightly in the microwave – yum!
How do I prevent my Butterscotch Zucchini Desserts from being soggy?
Ah, the million-dollar question! The key is all in the zucchini, my friend. Seriously, you *have* to squeeze out as much moisture as possible. I use paper towels and just keep squeezing until barely any water comes out. Also, don’t overmix the batter! Overmixing develops gluten, which can lead to a denser, soggier dessert.
Can I use a different type of flour for these Butterscotch Zucchini Desserts?
Yep, you can! If you’re looking for a gluten-free option, try using a gluten-free all-purpose flour blend. Just keep in mind that gluten-free flours can sometimes be a little drier, so you might need to add a tablespoon or two of extra liquid (like milk or applesauce) to the batter. Whole wheat flour will also work, but it’ll give your Butterscotch Zucchini Desserts a slightly denser, nuttier texture. Experiment and see what you like best!
Storing Your Delicious Butterscotch Zucchini Desserts
Got leftovers? (If you do, you’re stronger than I am!). Just pop ’em in an airtight container. They’ll keep at room temperature for a couple of days, or in the fridge for up to a week. Honestly, though, they never last that long at *my* house!
Nutritional Information (Disclaimer)
Okay, so just a heads up: the nutrition info is just an estimate! It can totally change depending on the brands and ingredients you use, so don’t take it as gospel, okay?
Enjoy Your Butterscotch Zucchini Desserts: Leave a Review!
Made these? Awesome! Let me know what you think! Leave a comment or give it a rating – I wanna hear all about it!
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Heavenly Butterscotch Zucchini Desserts Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy moist and flavorful butterscotch zucchini desserts. These treats combine the sweetness of butterscotch with the subtle taste of zucchini.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup butterscotch chips
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups shredded zucchini, excess moisture squeezed out
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a baking pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Stir in butterscotch chips.
- In a separate bowl, mix sugar and vegetable oil. Add eggs and vanilla; beat well.
- Add dry ingredients to wet ingredients, mixing until just combined.
- Stir in shredded zucchini.
- Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Notes
- Adjust sugar to your preference.
- Add nuts for extra crunch.
- Store in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
