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Tender Brown Butter Zucchini Blondies with Easy Vanilla Glaze

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These tender brown butter zucchini blondies are a happy kitchen accident—a simple, one-bowl recipe that turns summer zucchini into a crowd-pleasing dessert with a nutty, toasty depth from browned butter and a sweet vanilla glaze.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon (optional)
  • 1 medium zucchini (about 150g), grated
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally. After about 4-5 minutes, the butter will foam, then subside, and brown specks will form. When it turns golden amber and smells nutty, remove from heat immediately and pour into a heatproof bowl. Let cool for about 10 minutes.
  3. Mix the wet ingredients: In a medium bowl, combine the cooled brown butter with 1 cup packed light brown sugar and ¼ cup granulated sugar. Whisk until combined. Add the room-temperature egg and 2 teaspoons vanilla extract. Whisk vigorously until smooth, glossy, and slightly thickened, about 1 minute.
  4. Combine the dry ingredients: In a small bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, and ½ teaspoon cinnamon (if using).
  5. Fold it all together: Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined. Add the grated zucchini and fold until evenly distributed. The batter will be thick and slightly sticky.
  6. Bake the blondies: Scrape the batter into the prepared pan and spread evenly. Bake for 22-26 minutes, until edges are golden and pulling away from the pan, and a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool completely: Let the blondies cool in the pan on a wire rack for at least 30 minutes. Then lift out using the parchment overhang and transfer to the rack to cool completely before glazing.
  8. Make the vanilla glaze: In a small bowl, whisk together 1 cup powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons milk, and a pinch of salt. Add more milk if needed until thick but pourable.
  9. Glaze and slice: Drizzle the glaze over the cooled blondies. Let set for about 15 minutes before slicing with a sharp knife.

Notes

Do not rush the brown butter; it can burn quickly. Grate zucchini and squeeze lightly if very watery. Use room temperature egg to avoid seizing the butter. Line the pan with parchment overhang for easy removal. Check doneness at 22 minutes; center should jiggle slightly. Glaze only when completely cool.

Nutrition

Keywords: zucchini blondies, brown butter blondies, vanilla glaze, summer dessert, easy baking, one-bowl recipe

Find it online: https://grubella.com/tender-brown-butter-zucchini-blondies-with-easy-vanilla-glaze/