Here at Robert Kline Art, we love discovering creative solutions in the kitchen, especially when it comes to using up an abundance of garden-fresh produce. If you’re anything like me, you might find yourself swimming in zucchini during the peak summer months. While zucchini bread is always a classic, why not try something a little different this time? These zucchini blondies are the perfect way to transform this versatile vegetable into a delectable treat that’s sure to impress.
The Inspiration Behind the Blondie
Like many, this past year has reignited my passion for creativity in the kitchen. Faced with an abundance of zucchini, I was determined to find a new and exciting way to utilize this versatile ingredient. Inspired by my love for blondies and my recent exploration of ancient grains, the idea for a zucchini blondie made with einkorn flour was born!
Einkorn Flour: A Healthy and Flavorful Twist
For those unfamiliar, einkorn is an ancient grain that boasts a lower gluten content, higher protein content, and a richer, nuttier flavor compared to modern wheat varieties. While it can be a bit trickier to work with, I find it particularly delightful in quick bread recipes.
Zucchini Blondie Recipe
This recipe is specifically designed for a KitchenAid mixer, but don’t worry if you don’t have one. You can easily combine the wet and dry ingredients separately and then gradually incorporate the dry mixture into the wet, stirring vigorously until well combined.
Yields: One 12-inch blondie
Prep Time: 15 minutes (excluding grating time)
Bake Time: 45-50 minutes
Ingredients:
- 3 cups einkorn flour
- 2 cups sugar
- 2 cups grated zucchini
- 1 cup chopped nuts (or pepitas)
- 1 cup chocolate chips (I recommend 60% cacao)
- 1 cup coconut oil
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons pumpkin pie spice
- 3 eggs
Instructions:
- Preheat your oven to 325°F (163°C) and grease a 12-inch cast iron skillet with coconut oil.
- In your KitchenAid mixing bowl, combine the flour, sugar, salt, baking powder, baking soda, and pumpkin pie spice. Mix on the lowest setting until well incorporated.
- Add the coconut oil, eggs, zucchini, and vanilla extract to the dry ingredients. Mix until a thick, sticky batter forms.
- Gently fold in the nuts and chocolate chips. If needed, you can increase the mixer speed to help combine.
- Pour the batter into the prepared cast iron skillet, ensuring it’s evenly spread and about 1 inch thick.
- Bake for 30 minutes, then begin checking for doneness every 10 minutes. Insert a toothpick into the center – it should come out with a few moist crumbs attached. The total baking time may vary between 45-50 minutes.
- Once baked, remove from the oven and allow the blondie to cool completely in the skillet before cutting and serving.
Freshly baked zucchini blondie
Tips and Variations
- For a Vegan Version: Substitute the eggs with an equivalent amount of applesauce for a delicious vegan alternative.
- Apple Spice Variation: Get creative and experiment with different flavor combinations! Try an apple spice version by incorporating applesauce, diced apples, and a dash of apple juice into the batter.
Enjoying Your Zucchini Blondies
This recipe results in a wonderfully moist, gooey, and richly flavored blondie. For an extra special treat, serve it warm with a scoop of vanilla ice cream – it’s pure indulgence!
Zucchini blondie ready to eat
Have you tried this recipe? We’d love to hear about your experience! Share your thoughts in the comments below. And be sure to check out Robert Kline Art for more creative inspiration and unique handmade gifts.