You know for sure that summer is in full swing when zucchinis the size of small children start ending up on your doorstep. “What to do with all that zucchini?!” is one of the blessed curses of the summer harvest. I love zucchini in all forms: zucchini noodles, zucchini fritters, zucchini chips, taco stuffed zucchini, and zucchini panini (that one’s fun to say). But there’s something about baking with zucchini that is so lovely. The summer squash doesn’t impart any flavour into what you’re adding it in, but it brings a whole lot of moisture to the table that’s just perfect in things like muffins and loaves.
I thought I’d try my hand at zucchini blondies this year, taking a decadent treat to a healthy level by adding a cup of shredded and squeezed out zucchini (that’s one whole medium zucchini). I’ve also used a blend of spelt and all-purpose flours to bump up the dietary fiber, and have finished the whole thing off with a crunchy golden cinnamon sugar lid. It’s not entirely virtuous, there’s still plenty of butter and sugar up in these blondies, but they’re definitely a treat you can feel good about.
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